A microwave heating construct for preparing a food item having a periphery that is desirably browned and/or crisped comprises a substantially planar base and a plurality of side walls extending upwardly from a periphery of the base. The base and side walls define an interior space for receiving the food item. The base includes a plurality of movable portions for being moved out of the plane of the base into the interior space towards the periphery of the food item. A microwave energy interactive material may be joined to at least a portion of the base including the movable portions. The microwave energy interactive material may be operative for converting at least a portion of impinging microwave energy into heat.