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The "cheese" on frozen pizza usually gets pulled by the pizza cutter if it isn't cooler a little bit before hand. Might just be from buying target pizza cutters, as a ceramic one I had a decade ago worked like a charm. But I still see it as kitchen sheers with a study base/platform > a good pizza cutter.
Cheap pizza cutters are terrible as they aren't sharp enough. I just use a normal cheap chef's knife and cut straight down. I'm wondering if maybe it's about pizza thickness though as on a thick pizza (which isn't really a thing here) you'd still drag the toppings a bit cutting down through the thickness?