Freschetta Simply Inspired Pizza

This is a Sponsored post written by me on behalf of FRESCHETTA® for SocialSpark. All opinions are 100% mine.

While I may not blog about it much, I am a fan of great food. I like all types of cuisines and occasionally try my luck in the kitchen myself. 

When FRESCHETTA® Simply…Inspired™ Pizza reached out to me, I was not only intrigued by their decision to work with me, but I was more excited to taste their product(s). Prior to hearing from them, I was unfamiliar with this line of frozen pizzas. 

After a quick visit to Publix, I ended up with a thin-crust Hawaiian Pizza (ham and pineapple). My wife and I planned on sharing it for dinner that night. We both found it most interesting that they made the pizza with barbecue sauce instead of tomato sauce. In theory, it sounded like a smart move. 

In the oven, the thin-crust pie only took 14 minutes to bake. It was literally baked to perfection for the crust was extra crispy and the edges were a little burnt (just how we like it). 

  

As soon as I took the first bite, I was in awe. The barbecue sauce was a brilliant decision and the pizza featured some amazingly bold flavors. I attribute this to their FRESCH-TASTE SEAL Packing. It truly locks in the vibrant flavors while somehow using 30% less packaging materials. 

    

I encourage everyone to check out freschettasimplyinspired.com to learn more about all 8 of their delicious pizza flavors. 

Also, Freschetta Simply Inspired can be found on Twitter and Facebook at the links below. On Facebook, they are offering weekly giveaways and other awesome prizes. 

Twitter: @FreschettaSI

Facebook: /freshchettasimplyinspired

Finally, because the team at FRESCHETTA is "simply incredible," they have asked me to give away a free pizza and bamboo cutting board to a lucky reader of this blog. To win, all you have to do is leave a comment below stating which Simply Inspired pizza flavor reflects you and why. The winner will be chosen based on the comments that are left and sent the materials a week after this post is published. 

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