Lean Cuisine Brick Oven Style Gourmet Mushroom Pizza

March 14, 2007 | Reviewer: Jenn

Lean Cuisine Brick Oven Style Gourmet Mushroom Pizza
Price: $2.00
Serving: 1 pizza, 6 oz.
Calories: 280
Fat: 11%, 7g
Cholesterol: 4%, 5mg
Sodium: 27%, 660mg
Protein: 15g
Carbs: 13%, 40g
Fiber: 8%, 2g
WW Points: 6 Points

Lean Cuisine says: Button, portabello, and cremini mushrooms in a creamy mushroom sauce topped with mozzaella cheese sprinkled with parsley

Jenn says:Does the world of frozen food have the equivalent of the Grammy’s or the Oscars? If so, Lean Cuisine’s new Brick Oven Style pizzas may be in the running for an award in the “Most Crispy Microwaveable Crust” category. In my humble opinion, there aren’t a lot of competitors out there. Microwaving just doesn’t usually equal crispiness, but the Brick Oven Style makes a valiant attempt.

As for the cheese and toppings, they don’t quite equal the crust. The cheese and sauce are par for the frozen pizza world. The idea of using button, portabello, and cremini mushrooms on a frozen pizza was what initially sparked my interest as I stood in the frozen food aisle last weekend. Indeed, this pizza is packed with mushrooms. Button and portabello abound. But where have all the cremini gone? This should be a serious question for consideration for my friends in Solon, OH at Lean Cuisine HQ.

I would readily venture back into the world of Lean Cuisine’s Brick Oven Style pizza. Word on the street is that Lean Cuisine’s parent company, Stouffer’s has also come out with a similar flatbread pizza. We can only hope that this higher-calorie counterpart will crisp as well as its’ low-cal cousin.

comments

17 Responses to “Lean Cuisine Brick Oven Style Gourmet Mushroom Pizza”

Raoul Lepinsky on March 14th, 2007

Jenn seems to have a keen insight into that frozen food aisle. Suggest more fresh food in her vital life. RL
Tracy on March 14th, 2007

I looove mushrooms, but I found this pizza kinda bland. The other two LC Brick Oven pizzas are better.
veggiegirl on March 14th, 2007

Amy’s has just come out with individual-sized versions of their DELICIOUS pizzas. You should review one of those next time you decide to have pizza.
Abi Jones on March 14th, 2007

Raoul - What’s funny is that Jenn almost never eats frozen meals. Though, maybe you know her personally and the comment was ironic.

VeggieGirl - If I ever see Amy’s pizzas on sale for $2.00 a piece, I will pick up one of every variety. Unfortunately, I think that’s pretty unlikely to occur.
MaryAnne on March 14th, 2007

If I were perusing frozen pizzas and read this description, I would have bought it right away. Thanks for sparing me because by the looks of your true to life photo, it would have just frustrated me. I have given up on a personal sized microwavable pizzas b/c the crust, whether it gets crispy or not, is always rubbery.

Raoul’s comment is funny considering he’s on heateatreview.com. It’s like a pro-lifer commenting on a pro-choice blog. Don’t you force your fresh food on me! (Actually I do eat way more fresh food than fast or frozen but still… you get my point.) Also, Raoul, how do you feel about the “fresh frozen” veggie medley I buy to go along side my dinners because I still can’t master steaming my veggies correctly? What do you have to say about that???
Miiram on March 14th, 2007

portobellos and creminis are the SAME DAMN MUSHROOM! thats where the creminis went..
Abi Jones on March 14th, 2007

I am pretty sure we had the portobello/cremini conversation when a meal was described as containing ‘Baby Portobello Mushrooms’.

Cremini/Baby Portobello = Same thing
Ace N. on March 14th, 2007

I had one of the Stouffer’s ones(a steak fajita flatbread which my friend coerced me into buying) and was afraid to try it in the microwave. The crust came out great in the toaster oven, but I wish the toppings weren’t such a mess.
Colleen on March 15th, 2007

I always had trouble not overcooking these pizzas. I think your definition of crisp is my definition of stale. I’ve always liked chewy pizza crust. Isn’t that the way its supposed to be? So that you really have to chew it? On the brick oven pizzas I felt like they just cracked in my mouth like thick crackers. Or more like crutons that weren’t fried or flavored.
Jessica on March 15th, 2007

I couldn’t choke down this pizza at all. The sauce tasted like salty Campbell’s Cream of Mushroom soup. LC’s Chicken Garlic pizza is heavenly though.
Carolyn on March 16th, 2007

I really wanted to like this, especially because of the crisp crust, but I found it insufferable. I was hungry, and kept trying to eat, but could only eat 3 out of the 4 slices. Now I have garlic coming through my pores, in addition to indigestion. Nice!
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Shannon on January 10th, 2008

I am a fan of the Lean Cuisine Brick Oven Style pizzas and the Mushroom is one of my favorites. I’m also doing Weight Watchers, and when I was looking at this website I was surprised to find that the WW points for the Mushroom was 8, when it’s really 6, that’s quite a difference when you’re counting points. Just thought I’d put that information out there. I also like the Chicken BBQ which is 7 points.

Happy Eating!
Abi Jones on January 10th, 2008

Shannon - Thanks for the heads up on the Weight Watchers Points!
Jordan on February 27th, 2008

It should be noted that Button (champignon), Crimini, and Portobello mushrooms are the same exact species.

http://en.wikipedia.org/wiki/Agaricus_bisporus

Just different degrees of maturation, it’s similar to bell peppers or chiles and their red or green stages.
danakscully64 on March 22nd, 2008

This pizza wasn’t bad. I don’t know if I’d buy it again though ( I actually still have one in my freezer).