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Frozen or homemade pizza is always a great option for an easy yet delicious dinner. Pizza can be cooked in several ways, including on the grill, in a conventional oven, or in a standard or convection microwave. Choosing a convection microwave allows the pizza to be cooked quickly and effectively. Depending on the individual pizza, cooking times vary.


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A convection microwave combines the speed of microwave cooking with the air-circulation feature of a convection oven. That means a convection microwave not only can heat up and cook foods like a regular microwave, but also can bake, crisp or brown them.

Choose the convection setting for cooking pizza or any other foods when browning and crisping are important features. The constant motion of air inside the microwave bakes the food evenly, thoroughly and quickly. Enjoy the benefit of a pizza cooked at microwave speed that's as crispy, bubbly and delicious as one baked in a conventional oven.


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If you are starting with a frozen pizza, place the pizza on the rack of the convection microwave, and microwave it for about four to five minutes or until the cheese begins to bubble. Leave the pizza in the microwave, turn the oven to the highest convection level and preheat. Bake the pizza for five to seven minutes, monitoring frequently. The crust should be browned and crispy. This cooking option takes about 10 to 12 minutes total.

Another option is to preheat the convection microwave to the highest level on the convection mode first. Add the frozen pizza to the hot oven. Bake for 18 to 20 minutes, until the pizza crust is golden brown and crispy. Monitor the baking, as ovens and pizzas will vary.

To cook fresh pizza dough, shape the dough into a pie shape and microwave it for four minutes. Check to make sure the dough is firm, but not hard. Then add your sauce and toppings and bake as directed for the frozen pizza. The fresh pizza may take a few minutes less, so expect a cooking time of 10 minutes or 20 minutes total, depending on which option you choose. Don't forget to keep an eye on your pizza while it's cooking.

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About the Author

Katherine Brennan

Katie Brennan is an award-winning freelance writer in Denver. She realized her passion for prose at age 12, when she published a non-fiction essay in a national book. Brennan has a Bachelor of Arts degree in journalism and English from the University of Iowa.