Grandiosa Pizza Test: New Flavors & Classic Review 2024

Norway’s enduring love affair with frozen pizza continues, with nearly 60 million units sold in 2024 – averaging 5.5 kg per person. As winter approaches, supermarkets are flooded with new offerings, and a recent taste test by Nettavisen has revealed a clear winner, and a notable loser, among the latest entries. The test focused on three new pizzas, including updated versions of established favorites.

Grandiosa Mozzarella: A New Champion

The Grandiosa Mozzarella pizza, boasting 19% mozzarella content, has emerged as the standout success of the test. Each 100g serving contains 12g of protein, 1.2g of salt, and 8.6g of fat. The pizza combines mozzarella with Norvegia and, surprisingly, Gräddost – a Swedish cheese. While the familiar challenge of evenly distributing the toppings remains, testers found the flavor profile exceptionally appealing.

One tester described the pizza as “the best Grandiosa we’ve tasted,” a sentiment echoed throughout the panel. Even younger testers, often hesitant with new foods, enthusiastically endorsed the new offering. A particularly telling observation was that testers completely consumed the crust, a rare occurrence according to the report. The pizza’s success appears to stem from a well-balanced flavor and a satisfying overall experience.

Grandiosa Kjøttdeig og Løk (with New Flavor) – A Solid Improvement

Stabburet, the manufacturer, has relaunched its classic “Kjøttdeig og Løk” (minced meat and onion) pizza with a revised base. This update has resulted in a slight increase in fat content, from 8.4g to 11g per 100g, and salt content, from 0.85g to 1.3g. However, the changes have been positively received by testers.

The panel noted a significant improvement in taste, attributing it to the new base. While not quite reaching the heights of the mozzarella-only variant, the updated “Kjøttdeig og Løk” pizza earned praise for its enhanced flavor. One tester commented, “Here’s actually a very good pizza. The base is simply better, so the claim holds true.” Another noted the pizza was a strong contender, but the onion flavor lacked balance. The pizza received a rating of 4 out of 6, largely due to the improved base.

Peppes Pizza Philly Cheesesteak – A Reliable Choice

The third pizza tested was Peppes Pizza’s frozen version of the Philly Cheesesteak. This pizza features beef, red onion, and cheddar cheese (or, more accurately, cheddar sauce) alongside mozzarella, with approximately 8% beef content. It boasts a slightly thicker base than the Grandiosa pizzas, but with a lower fat content of 8.7g per 100g and 1.1g of salt.

Testers described the Peppes Pizza Philly Cheesesteak as a “reliable” and “satisfying” option, particularly appealing as a convenient meal for the day after. While children in the test panel expressed reservations about the red onion, the overall flavor was well-received. One tester stated, “This is simply a pizza that is so round, simple, and good in taste that it will have broad appeal, especially the day after.”

The history of frozen pizza in Norway dates back to the late 1970s, with Nora in Canada initially presenting the concept. Stabburet’s Stranda factory launched the iconic Pizza Grandiosa in February 1980, originally priced at 25.90 Norwegian kroner (equivalent to over 125 kroner today). The original Grandiosa weighed 620 grams, slightly more than the current 575-gram version. Sales have steadily increased over the years, from just over 368,000 units in the first year to around 25 million in 2009. Today, Norwegians purchase approximately 50 million pizzas annually, with Grandiosa accounting for roughly half of those sales.

The Grandiosa Mozzarella pizza’s success highlights the brand’s ability to innovate and cater to evolving consumer preferences. While the classic Grandiosa remains a staple in Norwegian households, the introduction of new flavors and improved recipes demonstrates a commitment to maintaining its position as the nation’s favorite frozen pizza.