Trader Joe’s, where the aisles are a veritable cornucopia of culinary curiosities, a product that has haunted the freezer section for years, we have: “Spizzico di Pizza”. Loosely translating from Italian as “Little Bites of Pizza” (because why settle for a boring English name when you can add a dash of faux-European flair?), these mini morsels are the latest attempt to shrink the essence of Italian cuisine into something that can be devoured in two bites or less. Each tiny, 2.5-inch diameter pizza is a testament to the age-old adage that size isn’t everything, bravely topped with a quartet of cheeses – Mozzarella, Cheddar, Swiss, and Parmesan. This cheese blend is about as authentically Italian as pineapple on pizza, but hey, when has authenticity ever stopped Trader Joe’s from embarking on a culinary adventure? Let’s dive into these mini discs of pleasure…

When I opened the package of Spizzico di Pizza, I was immediately struck by the charmingly small size of these appetizer-sized pizzas. Each tiny disc, no larger than a respectable appetizer, promises a bite-sized journey to Italy – or at least, Trader Joe’s whimsically American interpretation of it. The funny thing, is these are a “Product of Canada” a country that doesn’t have a Trader Joe’s! Poor people…

The baking process is quick and effortless, a nod to the convenience sought after in today’s fast-paced world. Personally, I would never microwave these unless you are in a super hurry. I hate mushy pizza dough and that’s what a microwave would do!

The aroma wafts through the kitchen, it’s less reminiscent of a quaint Italian pizzeria and more akin to the scent of last-minute party preparations. Once baked, the pizzas reveal a somewhat underwhelming visage; the cheese is slightly browned, yet the crust lacks the artisanal char one might hope for. Although, it did brown up pretty nicely.

The first bite is an expedition in texture and taste. The crust, while aspiring to be crispy, often lands in the territory of slightly chewy. It’s a far cry from the lovingly hand-tossed bases of Naples, but for a frozen mini pizza, it does its job. The tomato sauce is pleasantly tangy, with a hint of sweetness, though it lacks the depth of flavor that a slow-cooked Italian sauce might boast. It’s the pizza sauce equivalent of a cheerful greeting – pleasant but not particularly memorable.

Now, let’s talk cheese. The blend of Mozzarella, Cheddar, Swiss, and Parmesan is an unconventional quartet. Mozzarella, the quintessential pizza topping, plays its role adequately, offering the expected stretchy, gooey texture. Cheddar, an unusual suspect on pizza, brings a sharpness that’s somewhat out of place yet not entirely unwelcome. Swiss cheese, with its mild flavor, seems to be lost in the mix, while Parmesan adds a necessary salty bite. This cheese ensemble, while far from traditional, creates a unique flavor profile that’s both confusing and oddly satisfying.

Where Spizzico di Pizza truly shines is in its convenience and crowd-pleasing potential. These little pizzas are the perfect addition to a casual gathering or a last-minute appetizer solution. They’re a hit with kids and adults alike, offering just enough novelty to spark conversation but not enough controversy to offend the pizza purists.

Nutritionally, these mini pizzas are what one would expect from a frozen, cheese-laden snack – a treat best enjoyed in moderation. They won’t be winning any health food awards, but they’re not claiming to be anything other than what they are: a quick, tasty snack.

5 Ways to Transform Your Trader Joe’s Spizzico di Pizza from “Meh” to “Magnifico!”

Because sometimes even the most convenient foods deserve a little love (and a lot less judgment)

So you’ve got a box of Spizzico di Pizza in your freezer—those adorable Canadian-made Italian wannabes that somehow taste better than they have any right to. But what if I told you that with just a few pantry staples and zero additional cooking skills, you could turn these $3.49 mini miracles into something that might actually fool your dinner guests into thinking you’re a culinary genius? Here are five ways to give these little discs the glow-up they deserve:

1. The “I’m Actually Sophisticated” Mediterranean Makeover

Perfect for: Impressing your book club without breaking the bank

Before popping these in the oven, brush the crusts with a drizzle of good olive oil and sprinkle with dried oregano and garlic powder. Once they’re hot and bubbly, top with a handful of Trader Joe’s sun-dried tomatoes (chopped), a sprinkle of their everything bagel seasoning, and fresh basil if you’re feeling fancy. Finish with a few drops of balsamic glaze. Suddenly, your $0.29 mini pizza looks like it costs $12 at a wine bar.

Dietary bonus: Naturally kosher! Skip the balsamic glaze if you’re keeping strictly kosher.

2. The “Breakfast for Dinner Because I’m an Adult” Special

Perfect for: When you’ve given up on traditional meals entirely

Here’s where things get wonderfully weird. After baking your Spizzicos, top each one with a tiny fried quail egg (or just crack a regular egg into a muffin tin and bake mini eggs—we’re not monsters). Add some crumbled turkey bacon or crispy prosciutto bits, a tiny dollop of everything bagel cream cheese, and a sprinkle of chives. It’s breakfast pizza that doesn’t require you to order expensive brunch delivery.

Budget hack: Use regular eggs in a mini muffin tin for perfectly sized mini fried eggs!

3. The “Vegan and Proud” Plant-Based Power Move

Perfect for: Your plant-based friends who thought they’d have to skip the pizza party

Transform these cheesy little guys into vegan-friendly bites by scraping off most of the cheese before baking (controversial, I know, but stay with me). Top with a thin layer of Trader Joe’s vegan pesto, add some roasted cherry tomatoes, pine nuts, and a sprinkle of nutritional yeast for that cheesy flavor. Finish with arugula after baking for a peppery bite that screams “I read food blogs.”

Pro tip: Trader Joe’s vegan mozzarella shreds work too if you can’t bear to waste the original cheese!

4. The “International Incident” Fusion Fiasco

Perfect for: When you want to confuse and delight simultaneously

Because authenticity is overrated anyway, right? Top your baked Spizzicos with a tiny dollop of Trader Joe’s Thai chili sauce, some cilantro, crushed peanuts, and a squeeze of lime. Or go full identity crisis and add kimchi, sesame seeds, and a drizzle of sriracha mayo. It’s wrong in all the right ways and will definitely start conversations.

Cultural note: These fusion combinations are about as authentic as the original Canadian-Italian pizza, so embrace the chaos!

5. The “Gluten-Free Parent Hack” Substitute Solution

Perfect for: When your gluten-free kiddo is staring longingly at everyone else’s pizza

While the original Spizzicos aren’t gluten-free friendly, you can recreate the magic using Trader Joe’s gluten-free naan as your base. Cut the naan into small circles (about 2.5 inches), brush with olive oil, add pizza sauce, and top with the same four-cheese blend philosophy—use whatever cheese you have on hand because authenticity left the building long ago. Bake at 375°F for 8-10 minutes until crispy and bubbly.

Mama hack: Make a big batch and freeze them. Future you will thank present you when hangry children descend.

The Bottom Line

Whether you’re dealing with dietary restrictions, trying to impress guests, or just trying to make Tuesday night dinner feel less like surrender, these little pizza discs are basically blank canvases waiting for your creativity. At under $4 a box, you can afford to experiment—and if you completely ruin them, well, they were never going to win any authenticity awards anyway.

The beauty of these Spizzicos isn’t in their perfection—it’s in their potential. They’re the culinary equivalent of that reliable friend who’s always up for an adventure, even if it involves putting breakfast toppings on Italian food or pretending that Canadian pizza counts as Mediterranean cuisine.

Have you discovered your own Spizzico elevation hack? Share it in the comments—bonus points if it involves ingredients that would make actual Italians weep!

Final Thoughts

I actually liked these quite a bit. They take me back to when my kids were little and I made a ton of these for lunch. I probably had five boxes of these in the freezer at any given time. I actually like the blend of cheeses, it makes them more interesting. The sauce isn’t that bad either, there isn’t much of it to throw it one way or another. The crust on the other hand is just doughy and soft and nothing to write home about. But when you want to put out a bunch of mini pizzas for the hungry kids or even at your next party as appetizers, you can’t beat these. There are 12 of them at $3.49 a box. 

If you don’t set your expectations too high and lean into them, they are perfect for what they are but I still am going to give them 7 out of 10. Good but not great!

Cooking Instructions

Keep frozen until ready to cook. Remove the mini pizzas from the box and the plastic package. Since individual ovens vary in temperature, these instructions serve as guidelines only. After baking, place on a paper towel and allow to rest for 3 to 4 minutes before serving.

Conventional Oven or Toaster Oven:

-For best results

1. Preheat oven to 350°F.
2. Place frozen mini pizzas on a baking sheet at the center of the oven.
3. Bake for 11 to 13 minutes or until cheese starts to bubble.

Microwave Oven:

-For less crusty mini pizzas

1. Place frozen pizzas on a microwave platter.
2. For 6 mini pizzas, heat at maximum power for about 2 minutes or until cheese starts to bubble.

INGREDIENTS:

ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), LOW-MOISTURE PART-SKIM MOZZARELLA-CHEDDAR-SWISS-PARMESAN CHEESE BLEND (MILK AND/OR PART-SKIM MILK, ULTRAFILTERED MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, CALCIUM CHLORIDE, CELLULOSE [ANTI-CAKING AGENT]), TOMATOES (TOMATOES, TOMATO JUICE, TOMATO PASTE, CITRIC ACID, CALCIUM CHLORIDE), WATER, SUNFLOWER OIL, INVERT SUGAR, ONION, SALT, YEAST, MODIFIED CORNSTARCH, SPICES, MONO- AND DIGLYCERIDES, GARLIC, ENZYME.