In my experience those pizzas are designed to be cooked from frozen on a bare rack. The dough is almost fully cooked already, so thawing probably won't make the dough less dense. Cooking it on a sheet will probably make the bottom less crispy.

A lot of stores sell fresh premade pizza dough, but even a frozen dough ball makes much better pizza. If you really are pressed for time you can buy premade sauce, preshredded pizza cheese mix. Throw it together on a piece of parchment and cook that on your heavy baking sheet.

there's nothing stopping you from just adding more ingredients and spices on top, but i think the bread will never rise properly since it has been frozen

pet peeve

THERE'S NO NEED TO ADD PRE- TO THE WORD PREPARED, IT ALREADY CONTAINS ONE PRE- WHICH WORKS PERFECTLY FINE

as another person commented, extra toppings, can make a huge difference. fresher / better cheese and vegetables really transform it.

Your best bet is to bake it until the crust is set, then pop it under the broiler to get the cheese and toppings properly toasty and delicious

I think that's just the limitations of the product itself - the par-cooked frozen ones just aren't the same.

It doesn't take too much more time to use a store bought pizza dough and slang your toppings on it (my grocery store sells them pre-shaped and rolled up). It takes maybe 15 minutes that way, and it's miles better.

The only things that I've found that really perked a frozen pizza up are buying the bougie frozen ones, or adding some extra cheese partway through and cooking it a little longer.

Do you have a pizza steel?