I made frozen pizza in 4 different appliances. Surprisingly, the oven didn't yield the best slice.

I went with a tried-and-true brand for this appliance experiment. I purchased Caulipower cheese and margherita pizzas for $10 per pie. Each pie is gluten-free and made with a cauliflower crust.

I cut each pie in half so I had four slices ready to go, one for each appliance. I was excited to observe how the cheese would melt in each appliance and see if I could taste any difference in the tomato sauce from one slice to another.

I let the slices defrost on my kitchen counter for an hour and then preheated my oven.

The instructions said to preheat the oven to 425 degrees Fahrenheit and cook the pizza directly on the middle rack until the cheese was golden brown and the crust was crispy.

I decided to put the pizza on a pan in case any cheese fell off while baking.

I tossed my pizza in the oven and waited the suggested 13 minutes.

My kitchen was filled with a fresh, warm, tomato aroma as the pizza baked.

Once the time was up, I took my slice out of the oven to find a golden-brown crust and crispy mozzarella, fontina, provolone, and Asiago bits.

I thoroughly enjoyed how toasty the topping became, and was glad I stuck the pizza on a pan to keep the cheese bits from melting off.

The slice was warm and crunchy, as the crust had a pita-chip texture to it.

I'd never tried frying up a cold pizza in a pan but I was excited to see how the crust would turn out with the stovetop.

I sprayed some nonstick Pam cooking spray on my pan and slid the pizza onto it, placing my lid on top to ensure the cheese would melt.

After 10 minutes, I noticed some burned bits of crust and browned Pam residue at the bottom of the pan so I took the slice out. If I was to do this again, I'd keep a closer eye on the slice as it cooked.

I was surprised to see how nicely softened and warm the cheese got. All of the different cheeses blended together in a wonderful gooey heap.

Though the crust felt drier than the oven-baked pizza, the melty cheese made up for the stiff bread. I definitely thought I made the right decision by keeping the lid on top of the pan.

I went back and forth with how long to microwave the pizza slice for. I wanted the cheese to melt but I didn't want the crust to burn to a crisp.

I decided to put it in the microwave for two minutes, check on it, and decide if it needed more time depending on the color of the crust.

The pizza still didn't look done after two minutes in the microwave. The cheese hadn't melted at all so I microwaved it for another two minutes.

I watched the cheese melt as it cooked and noticed the topping even started bubbling, which hadn't happened in any other appliance.

When I took the pizza out, the slice got cold almost immediately and was on the soggier side. It wasn't my favorite but I felt that I'd enjoy this cooking method if I was in need of a quick pizza fix. After all, it only took four minutes.

I fired up my grill to medium heat and placed my pizza on a circular aluminum pan to cook for 10 minutes.

I closed the top of the grill to make sure the warmth from inside would melt the cheese and heat up the crust.

After 10 minutes, I was salivating at the smoky smell of the grilled pizza.

This version didn't disappoint — it was peppered with charred pieces of cheese that added a strong, smoky flavor. I was even tempted to toss some barbecue sauce onto this slice.

The crust was toasted to perfection and had nice grill marks underneath, almost replicating the feel of a slice cooked in a brick pizza oven.

This slice was an easy winner in my book.

Even my parents and sister were shocked by the elevated, delicious pizza cooked on the grill. We couldn't believe how easy it was to level up a frozen meal and think we'll definitely try this again.

Though they were pretty easy, the stovetop and microwave methods had their flaws when it came to cooking the slices. The oven-baked version was good but nothing can compare to the smokiness of the grilled slice.

Next time I grill pizza, I'll upgrade it more by adding peppers, onions, and sausage slices.