Tombstone Roadhouse Pizza Review

(August 1, 2016) Most of the major frozen pizza manufacturers have been busy rolling out new variations of their products over the last couple years, apparently in an attempt to acquire more freezer frontage in the store, which hopefully translates into sales.

Tombstone, which started in Medford, WI, (map below) as a supplier of frozen pies to bars, grew into a substantial manufacturer before being sold off to Kraft, and then to Nestle.

One of their latest labels is the “Roadhouse” pizza, offering ‘double cheese,’ a crisp crust, and loads of toppings. I picked up the “Bring on the Meat” style, which is topped with Genoa salami, pepperoni, and sausage.

This might be OK as an addition to the value priced end of the frozen pizza spectrum, but unfortunately, it falls into the upper mid range, running about seven bucks at my WalMart.

The salami is a pure pork/beef product, but they’ve mucked up the pepperoni by adding chicken, who knows why. The sausage is more like a plain crumbled pork, with little to no seasoning.

The larger shreds of cheese (see unbaked pic below) are a welcome addition. While they are very few frozen pies that have slices of cheese instead of shreds, the larger the pieces the better the tactile experience, in my opinion.  The crust is ok, not ultra thin, but crispy enough for my taste, but the sauce borders on horrid, like most frozen pies, you can easily imagine it coming out of a 55 gallon drum labeled industrial strength pizza sauce.

It also is flavorless, with no indication is was originally birthed by tomatoes.

I had a couple pieces and then my guests heard me say something no one has ever heard me say in my entire life:  “I’m throwing the rest of this out, ok?” No one objected.  If you’re a regular reader, you know I try and find something positive in every post.  Unfortunately, this pizza is dreadful.

Tombstone varieties.

 

 

 

 

 

 

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Tombstone Roadhouse Pizza Review

Tombstone Roadhouse Pizza Review