Price: $3.00
Serving: 1 pizza, 6.3 oz.
Calories: 340
Fat: 17%, 11g
Sodium: 27%, 650mg
Protein: 42%, 31g
Carbs: 12%, 36g
Fiber: 40%, 10g

South Beach says: Harvest Wheat Crust Pizza. Reduced Fat Mozzarella Cheese with Parmesan, Romano, and Asiago Cheeses. New Crispier Crust from the Microwave! Changing the way America eats.

The statement above was cobbled together from multiple statements on the box.

Amy says: So I am doing this review mid-meal, something I have never done before. The reason for this was that I thought up what I think is a brilliant analogy for this pizza, but now that I think about it more, it seems less ingenious. Here it goes: this pizza resembles a fried egg to me. In the center is some cheese that looks the way melted cheese is supposed to look like when it is freshly melted and all of the cheese around it looks like cheese that was melted approximately 57 hours ago. The box says that I will get a crispier crust, it says nothing of crispier cheese. I just tried rapping my knuckles against the edge of the pizza and not only did it not stick to my fingers, but it made an audible knocking sound and has made my knuckles turn pink, I hope it doesn’t bruise.

The center of the pizza isn’t terrible. The crust tastes of cardboard, but the sauce has a little kick to it and the 2 inch circle (I am talking diameter here) of properly melted cheese is pleasant. The crust is soggy in the middle and the “crisp” perimeter is more like the crispiness you get when bread is stale, not the oven fired kind.

The nutrition value of this item isn’t awful. There is a lot of protein, fiber and calcium. There is still a lot of sodium, but I am learning that is something I will have to accept if I am to continue eating frozen entrees.

I am now noticing that there is nowhere on the box where it rambles on about the merits of the taste of this product, perhaps because there aren’t many. Arthur Agatston (author of The South Beach Diet) has a quote on here about how he is proud to be working with Kraft on South Beach products. I can’t say that I share your enthusiasm, Art. I advise that you stick with being a doctor, and leave the creation of frozen food items to the experts.