Mixing Frozen, Fresh, and Room Temp: Specific Example?

[Somewhatfoolish]

Fancy some guidelines on this in general and some suggestions on this example on particular:

I want to cook with some ingredients of various storage temperatrues. Specifically, I wanna take some frozen garlic bread slices ( http://www.ocado.com/webshop/product/10-Garlic-Bre... to see what I mean) and add some pizza topping sauce, probably just room temperature napoli stuff although I may make my own, and add some chilled mozzerella and pepperoni, to make topped garlic bread. I could also consider adding some other toppings, which could be any temp... chilled, frozen, or warm.

So what should I sensibly do here... do I need to worry about various conflicting temperatures, or can I just mix em all together and stick in the oven?

Thanks for help in advance!

[21TonyK]

From what perspective are you concerned? From a cooking point of view I would lightly grill the buttered side of the garlic bread to crisp it a bit before adding sauce and toppings and returning to a hot oven. Otherwise you could just end up with a very soggy bit of bread with some warm sauce and cheese on top.

Edited by 21TonyK on Monday 22 November 08:09

[escargot]

This could be made a lot simpler by just buying a baguette, butter & some garlic.

Mix the butter and garlic with some salt & parsley and spread over the sliced baguette.

2 minutes & job done.

[Somewhatfoolish]

The previous suggestions worked beautifully on Tuesday, thanks everyone!

(Apart from snaily, I guess. But the thought was there )