Frozen pizzas are undoubtedly the most rapid single growth item in the food industry. The product is highly acceptable generally, and specifically for use in the school lunch program. This work was therefore undertaken to determine not only the acceptability of frozen pizzas but also their nutritive value and methods of storage to maximize retention of valuable nutrients. The results indicate that small additions of nutrient additives substantially improve nutritive value of frozen pizzas so that the usual 7-oz (200 g) serving will provide half of the daily dietary requirements of protein, vitamin B1, iron, and calcium. Many other nutrients are available at RDA levels of 10 to 25%. No losses in acceptability were observed after frozen storage of 3 months, and only slight losses after 6 months of both acceptability and nutritive value.