The Fewd Snobs decided to check out new stuff in the frozen food aisle today, and we came across the new line of Brick Oven pizzas from Red Baron.
Red Baron has long been a Fewd Snob favorite. In fact, we used to eat the regular ones all the time. So, we thought it would be pretty cool to try the new line of pizzas from one of our favorite companies.
Denny’s Full Disclosure: I think that brick oven pizzas are the most fru fru way to make a pizza. It isn’t supposed to be cooked in a damn brick oven, or over an open flame. What the hell is this?? Pizza is supposed to be baked in a good old fashioned standard pizza oven!! That said, because it is Red Baron, I decided to give it a try.
Check out the full line of Brick Oven pizzas here. There are many flavors, as you will see. We decided to try the Sausage Supreme pizza.
The Sausage Supreme intrigued us, regardless of the brick oven stuff. In our area, it is difficult to find a sausage pizza. We have never really heard of a sausage supreme pie. The Red Baron site describes it as, “…high quality toppings like hand-pinched sausage with fennel, hearty green pepper slices, diced onions, robust sauce, and bubbly, crispy crust.” The package says it has sausage, peppers, and onions. This is a combination we HAD to try.
Quick note: It seems that the Brick Oven pizza replaced the Red Baron Fire Baked line of pizzas. Some people on the interwebs are pissed. Some people are never happy. Newsflash, people…fire baked and brick oven pizzas are the same thing.
The decision was made. The pizza would be today’s review. We put down our beer to get to it. Right there in the grocery store, we put down our beer (don’t ask!)
You can see that the pizza has plenty of sausage and peppers. There’s quite a bit of onion, too. Note that we rearranged the sausage a little to cover the whole pizza, but we can’t complain about that. It is a frozen pizza, after all.
The directions say to cook the pizza at 400 degrees for up to about 19 minutes. That seemed pretty accurate to us.
Although, here is where we ran into a problem. There doesn’t seem to be enough cheese on the pizza. The crust cooked first, and it was done. The cheese was still white as a ghost. As you know by now (you have been reading our site, haven’t you???!!), we like our pizzas to be a nice, golden brown. We left it in a little longer, but it wasn’t working. The cheese was pretty much telling us to go screw ourselves. It wasn’t getting brown. The crust was continuing to cook, though.
So, we pulled Herman’s magic trick that we use on all of our frozen pizzas. We put the broiler on. We only gave it a few minutes under the heated up broiler. This usually finishes the top of a pizza quickly, without killing the entire thing.
Well, our trick didn’t work on this pizza. The crust burned. We caught it in time before it was inedible, but the middle still wasn’t completely golden. We don’t think there is enough cheese to really make it golden brown. Still, we had some. This is the best we were gonna get.
In any case, our finished pizza…
One more pic to give you an idea of the crust’s thickness (HO HO!)…
So we dug in.
Let’s start with the good, shall we?? Or, the mostly good…
The toppings are good. There is plenty of sausage, peppers, and onion, and the flavor comes through. Each flavor is distinctive. As we mentioned, Red Baron’s site says there is fennel in the sausage. We didn’t taste any fennel at all. But whatever. That’s not worth complaining about. The pizza could have used more cheese, but again, this is a common problem and it isn’t worth bitching about. Overall, we liked the toppings.
Now, on to the bad…
The crust sucks. It is the worst part about this pizza. It is not inedible, but it didn’t cook evenly, is hard to cut, chewy, and reminded us of cardboard. Seriously, it is like chewing on a piece of cardboard. It is tough, if that makes sense. We wonder if there is something on the crust. That could be why it burned. Denny didn’t think it even had a good flavor. Blech.
Herman’s Thoughts: I have had some brick oven style pizzas before at a local restaurant. I can say that they are decent, but not my favorite kind of pizza. I also don’t really think they have a place in the frozen pizza section necessarily. The ones I’ve tried had what I can only describe as a “shell” on the outside of the crust. The dough would bubble up, like the Red Baron one claims, and it would form pockets of air. The shell was also pretty thin and had a good crunch to it. The inside of the dough was also still airy.
The Red Baron pizza really did not achieve any of this, in my opinion. The crust was like their old crust, just tougher and chewier. While it was not inedible, I really didn’t like it very much. I don’t even care that it didn’t have the same attributes as an authentic brick oven pizza. I just didn’t think it was that good, so I will not be trying any of the other ones.
I will end my thoughts on one good note. The toppings were great. I’m not a huge fan of pepperoni. It adds a ton of grease to a pizza. The combination of the sausage (LOTS of sausage, HO HO!) with the peppers and onions is something you don’t see very often. So if Red Baron is listening, put these toppings on a regular crust and I’m sold.
Denny’s Thoughts: I already mentioned, I am not a fan of fru fru pizza. That said, I love Red Baron. So, I wanted to like this pizza. But I didn’t. Just not good. And that is because of the crust. It ruins the pizza. But I agree with Herman that the toppings were great. I also agree with him that if Red Baron would make Sausage Supreme pizzas on the traditional crust, we would be buying these all the time.
Overall, we won’t be buying these again. And we won’t be trying the other varieties of the Brick Oven pizzas.
Sorry, Red Baron. We tried.