You could always try making your own pizza.

We have a breadmaker at home with a pizza-dough programme which takes 45 minutes to have the dough ready to roll out. Best kind of flour I find is Helles Urdinkel as this gives you an elastic dough that rolls out quite thinly - like a proper Roman pizza.

To cheat with making the topping we get bottles of passata from the supermarket, mature cheddar cheese (better than Mozza IMHO - and you can get it at Migros), peppers, mushrooms, ham, salami whatever. Brushing a little olive oil over the rolled-out dough before you put the toppings on stops the dough going soggy.

The time it takes to get a finished pizza is about the same as it would take a pizza courier to arrive and we have the advantage that it hasn't been driven halfway around town before it gets to us, we have our choice of toppings - oh and it's cheaper.

HTH.
Nick