Sometimes a consumer craves pizza but can’t slice out enough time for a restaurant visit. Now there’s no need—thanks to a growing number of retail offerings with everything from authentic imported Italian ingredients to frozen recipes straight from the restaurant itself.

Last fall saw Italian chef and Toronto restaurateur Cosimo Mammoliti extend his Porta flash frozen pizza line (launched in 2024) with a fifth variety: Sweet & Spicy Soppressata. It features Italian pomodoro sauce, mozzarella, spicy soppressata, red onions, spicy peperoncini, and honey. Porta says its brick oven, Roman-style pinsa pizza incorporates imported Italian premium tomatoes, flour, and extra-virgin olive oil.

Speaking of restaurants, Di Fara, a Brooklyn, NY pizzeria, doubled its frozen product line with two additional varieties last year: Vodka Sauce, in June (billed as a category first); followed by Three Meat, in August. They join a Classic Cheese as well as Pepperoni.

In its review of 2025-2026 trends, Nestlé USA noted “multi-sensory food experiences are in high demand, and texture is taking center stage.” It also cited Datassential reporting that nearly half of consumers who ordered from a restaurant during a three-month period said texture is just as important as flavor. In conjunction, Nestlé extended its popular DiGiorno line with four hew Wood Fired Style Crust offerings.

"This new crust offers everything people love about wood-fired pizza—the crisp, the chew, the char—all without ever leaving the house or using pizza oven,” says Kimberly Holowiak, DiGiorno senior brand manager. This new pizza is yet another example of how we're pushing the frozen category and meeting people's dynamic tastes."

Taking a saucy approach to the category was Mizkan America Inc., the Mt. Prospect, IL, parent to Ragu pasta and pizza sauce. Last May saw Mizkan partner with pizza maker Palermo Villa, Inc., Milwaukee, WI, and launch four Ragu frozen pizzas (Cheese, Combination, Pepperoni, Supreme) retailing for $4.99-$6.99 depending on location and market.

Another well-known name, Totino’s (General Mills) said it was “cranking the flavor all the way up” for a new Totino’s Ultimate line. Each of three offerings features one-third pound of toppings (billed as more meat, more cheese) on a crispy crust. Offerings range from 10.69-oz to 12.21-oz depending on variety and each has two servings.

When weird wins

Pardon the play on words, but consumers sometimes want a “pizza” something different—as in more flavorful, fun adventure. Nestlé USA also references this in its own 2026 Food & Beverage Trends report.

“Consumers across generations are following their cravings home, shopping at grocery stores based on unique product offerings, and enjoying the convenience from their kitchen tables,” says Nestlé. “Retailers and brands see market opportunity in the shift—a way to earn loyalty among untapped demographics and trends-driven shoppers. With the majority of consumers interested in trying new and distinct flavors, expect wackier flavors combinations, partnerships and formats on shelves and in consumers’ carts in 2026.”

Nestlé followed that script with several fun offerings. Last spring, it partnered with HV Food Products Co. (The Clorox Co.) for a limited-edition DiGiorno Spicy Rancheroni Thin Crust Pizza and a DiGiorno Chicken Bacon Ranch Stuffed Crust Pizza. Last summer, it also launched a Tombstone French Fry-Style Crust Pizza.

In other 2025 moves, Palermo Villa, Inc. partnered with Kellanova on a three-item line of Cheez-It Frozen Pizzas in three varieties: Italian Four Cheese, Pepperoni and Cheddar Jack Supreme. Officials say the offerings feature Original Cheez-It flavored crust made with 100% real cheese. Another partnership saw The Kroger Co’s Home Chef brand collaborate last summer with Grillo’s Pickles for a limited time Home Chef x Grillo's Pickle Pizza.

Healthy choices

Here’s another angle on pizza delivery: more prepared offerings promise to deliver both full flavor as well as better-for-you nutrition and specialty diet appeal.

Amy’s Kitchen Inc., Petaluma, CA, extended its namesake organic foods brand with three frozen personal pizza varieties (Margherita, Cheese Pizza, and Veggie). They debuted in Target last October with a $5.99 SRP. In another move, Blackbird Foods, Long Island City, NY (Ahimsa Companies) went to Whole Foods with two varieties of new, plant-based Blackbirdie Pizza Minis pizzas (Cheese, Pepperoni).

New York City’s Loopini Pizza made headlines last August at the Naturally Network’s “Naturally Rising” pitch contest (“People’s Choice Award Winner”). Loopini’s three varieties (all made in Italy) incorporate lupini flour (lupin beans) and the products deliver 38-54 g of protein, 18-26 g fiber, and between just 560-590 calories depending on variety.

Also making headlines last year was Urban Farmer, a Manteno, IL, co-manufacturer and private label supplier, which acquired Caulipower, the gluten-free, cauliflower crust frozen pizza. A portfolio company of Paine Schwartz Partners, Urban Farmer had produced Caulipower since the brand’s 2016 founding by Gail Becker. Officials said Becker will serve on Urban Farmer’s board and continue to guide Caulipower's innovation and brand.

In other crust-related news, Yogurt Dough Company (dba Yough!), New York, NY, said it reformulated its Yough! sauce and crust (lighter, fluffier) along with expanded U.S. distribution. The company’s three pizzas (ranging from 11.3-oz to 13.8-oz) each are made with Greek yogurt and an entire pizza delivers 40 g to 50 g protein depending on variety.

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