Walgreens has select
Frozen Pizza, Soda, and Breakfast Cereal on sale with an
extra 17% off sale prices when your
order total is $40+ and you apply promo code
SHAMROCK in cart. Select free store pickup where available.
Thanks to community member
ouloat for finding this deal.
Note, availability may vary by location. Must be logged in to account to use coupons.
Deal Instructions:
- Login or Join MyWalgreens (free to join)
- Mix or Match from the options below to achieve an order total of at least $40 for store pickup:
- Once order total is greater than $40, proceed to cart and apply 17% off promo code SHAMROCK
- Order total will vary based on items selected.
Example Deal:
- Add a Quantity of 12 DiGiorno Frozen Pizzas (can mix or match) for store pickup
- Apply promo code SHAMROCK in cart.
- Total will be $34.81 + Free Store pickup
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Top Comments
225 Comments
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Order Summary
Items:$41.94
Promos & Coupons:-$7.13
Pickup:FREE
Estimated Tax:$0.00
Estimated Total:$3481
See savings details-
When I go to Checkout - Nothing happens, Will not advance to checkout and payment. I guess that they are catching on..????
Order Summary
Items:$41.94
Promos & Coupons:-$7.13
Pickup:FREE
Estimated Tax:$0.00
Estimated Total:$3481
See savings details-
When I go to Checkout - Nothing happens, Will not advance to checkout and payment. I guess that they are catching on..????
Credit to sheerrocko for posting this tip!
Oh. Two complaints. The Supreme and maybe the three meat has a weird flavor. Almost like cinnamon. But sausage stuffed crust makes up for it!
The deal seems ok. Only adding bogo items to the cart, I am not allowed to get more than 6 pizzas for free. I was looking forward to having 24 pizzas for $36, not 18 =/.
You have to clip the coupon before placing your order though. Then, pick up the pizzas and check your rewards in the Walgreens app. You should now have $5 in rewards which you can use to get something else free inside while you are there. I got 1/2 gallon of ice cream.
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Is it just the convenience? Or do people really think these pizzas are worth eating?
With a bread machine dough cycle or strong FP one can easily make dough from scratch with a 1 hour single rise, or let it rise twice, and make absolutely excellent pizza in a convection oven and a cast iron skillet. Inside 2 hours start to finish, and that mostly hands off. The recipe I use is 4-2/3c of flour and 5tsp of yeast. Buy the yeast in bulk. We grow a lot of tomatoes each year and make our own sauce, which is surely work in August and September...but I can't imagine being anywhere near satisfied with any frozen pizza. It takes a cup of sauce for two pizzas, and a 1/4 block of pulled mozz (4 oz) on each. Pepperoni or mushrooms or sun dried tomatoes on top, if wanted. Even if you buy sauce, it's only a half cup or so per pie.
Or make one pizza from half the dough, and split the rest of the dough, and roll up two stromboli with some sliced ham, pepperoni, hard salami or other lunchmeat, mozz/parm/provolone or ricotta, peppers and onions while the pizza cooks. Put them on a pan on parch paper, wipe with egg, pull the pizza and put them in for 20 minutes. If that one pizza is enough for tonight, stromboli keeps really well in the fridge for a few days, much better than pizza does.
Point is with your own dough and an hour rise you can make whatever you want, and probably enough for tomorrow, depending on the # and size of mouths. You could also keep excess dough in the fridge to use tomorrow.
No matter how I would cook it the pizza would always come out doughy in the middle. And I even experimented with different temperatures, different bake time, pre-thawing it/throwing it in frozen. Every time I would get a doughy middle pizza
Is it just the convenience? Or do people really think these pizzas are worth eating?
With a bread machine dough cycle or strong FP one can easily make dough from scratch with a 1 hour single rise, or let it rise twice, and make absolutely excellent pizza in a convection oven and a cast iron skillet. Inside 2 hours start to finish, and that mostly hands off. The recipe I use is 4-2/3c of flour and 5tsp of yeast. Buy the yeast in bulk. We grow a lot of tomatoes each year and make our own sauce, which is surely work in August and September...but I can't imagine being anywhere near satisfied with any frozen pizza. It takes a cup of sauce for two pizzas, and a 1/4 block of pulled mozz (4 oz) on each. Pepperoni or mushrooms or sun dried tomatoes on top, if wanted. Even if you buy sauce, it's only a half cup or so per pie.
Or make one pizza from half the dough, and split the rest of the dough, and roll up two stromboli with some sliced ham, pepperoni, hard salami or other lunchmeat, mozz/parm/provolone or ricotta, peppers and onions while the pizza cooks. Put them on a pan on parch paper, wipe with egg, pull the pizza and put them in for 20 minutes. If that one pizza is enough for tonight, stromboli keeps really well in the fridge for a few days, much better than pizza does.
Point is with your own dough and an hour rise you can make whatever you want, and probably enough for tomorrow, depending on the # and size of mouths. You could also keep excess dough in the fridge to use tomorrow.
bread machine - $100
flour, water, salt, yeast, olive oiil - $1 maybe, 10 minutes to carefully measure and mix at proper temperature
time - varies, probably 1.5 hour including dough cycle, coat/cover, and rest/rise
roll out dough - 5 minutes
toppings of at least mediocre quality
4-6oz pizza sauce $1 (assuming you like the light flavor, regular pizza needs more like 8oz)
6oz mozz $2 (shredded or pulled from a log/ball - typically at best $4/lb shredded, 5$/lb ball, often $7 or more, again 4oz is extremely light, i regularly use 8 sometimes 12 for a 12" cast iron pizza)
pepperoni/mushrooms/bacon bits/other basic toppings - $1-2
bake 15-25 minutes (depends on crust preference)
cleanup - surfaces, bread machine, roller, cast iron - 10 minutes
even excluding the bread machine, you're paying at least $5 (probably much more if you're using quality ingredients) plus 3x the time investment per pizza. sure it's better quality, but the cost and convenience make it easier to grab a frozen, pop it on a pan, stone, or rack, give it a 5 minute coooldown, and still be eating before the bread machine route would even be done mixing the dough.
This is the same reason artisan/fancy takeaway pizza places charge $15-20 for a 2 person takeaway pizza. much better product, without all the prep time, but also 5-7x the price.
$200 for new chest freezer to fit them in.
I have a 28.4 cu 36" side by side fridge. If I took out all the drawers for my freezer I could probably fit 70 pizzas if I really felt like getting diabetes
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