Thin Crust
Classic Thin Crust Margherita Pizza
NET WT 15.3oz (436g
COOKING INSTRUCTIONS
Step 1
Preheat Preheat oven to 400°F. Keep pizza frozen while preheating
Step 2
Prep Remove pizza from freshness wrap.
Step 3
Place Place pizza directly on center oven rack.
Step 4
Bake Bake 17 minutes.
Step 5
Enjoy!
Pizza must be cooked thoroughly to 165°F for food safety & quality Do not allow pizza to thaw. Do not eat pizza without cooking.
KEEP FROZEN.
Nutrition
| Nutrition Item and Amount per Serving | % Daily Value* |
|---|---|
| Total Fat 12g | 15% |
| Saturated Fat 6g | 30% |
| Trans Fat 0g | |
| Cholesterol 25mg | 8% |
| Sodium 660mg | 29% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4g | |
| Incl. <1g Added Sugars | 2% |
| Protein 12g | 15% |
| Vitamin D 0mcg | 0% |
| Iron 2.1mg | 10% |
| Calcium 240mg | 20% |
| Potassium 225mg | 4% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Ingredients
WATER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), TOMATOES, TOMATO PASTE, MOZZARELLA CHEESE (MILK, SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), WHEAT STARCH, FONTINA CHEESE (CULTURED MILK, SALT, ENZYMES), BASIL, 2% OR LESS OF VEGETABLE OIL (CORN OIL AND/OR SOYBEAN OIL AND/OR CANOLA OIL), PALM OIL, PARMESAN, ASIAGO AND ROMANO CHEESE BLEND (CULTURED PART-SKIM COW'S MILK, SALT, ENZYMES), SALT, YEAST, SUGAR, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH, MONOCALCIUM PHOSPHATE), MONO- AND DIGLYCERIDES, SEASONING (GUM ACACIA, SOYBEAN OIL, SUGAR, BUTTER OIL, FLAVORING, SALT, TOCOPHEROL [PRESERVATIVE]), SPICES, WHEAT FLOUR, MALTED BARLEY FLOUR, DRIED GARLIC, NATURAL FLAVOR, ASCORBIC ACID (DOUGH CONDITIONER), ENZYMES.
Allergens
CONTAINS: WHEAT, MILK.
*Please refer to the label on your product for the most accurate nutrition, ingredient, and allergen information
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