Crust: Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Contains 2% or Less of: Soybean Oil, Yeast, Bread Crumbs (Bleached Wheat Flour, Sugar, Yeast, Salt, Isolated Oat Product, Guar Gum, Wheat Gluten, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sodium Stearoyl Lactylate, Defatted Soy Flour, Mono- and Diglycerides, Enzymes (Contains Wheat), L-Cysteine. Toppings: Low Moisture Part-Skim Mozzarella Cheese (Cultured Pasteurized Part-Skim Milk, Salt, Enzymes), Spinach, Roasted Mushrooms, Mushrooms, Oil [Canola Oil, Olive Oil], Salt, Pepper, Garlic and Chives), Marinated & Roasted Portabellini Mushrooms (Portabellini Mushrooms, Oil [Canola Oil, Olive Oil] Balsamic Vinegar, Salt and Pepper), Roasted Garlic (Garlic, Oil [Canola, Olive], Natural Flavor), Fontina Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Soybean Oil. Sauce: Nonfat Milk, Contains 2% or Less of: Whey, Modified Food Starch, Olive Oil, Sea Salt, Natural Flavor, Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Onion, Sugar, Spices.
Keep frozen. Cook thoroughly. For a Perfect Brick Oven Crust: For food safety and quality cook before eating to an internal temperature of 160 degrees F. Keep pizza frozen prior to baking. Do not eat pizza without cooking. Remove pizza from box and overwrap. Pizza is done when cheese is melted & crust bottom is golden brown. Let pizza stand 2 minutes before serving. Refrigerate or discard any unused portion. Due to oven variances, cooking times may require adjustment. Best results when one pizza is baked at a time. 1. Preheat to 400 degrees F. 2. Place frozen pizza on center rack. 3. Bake for 15-19 minutes. For a softer crust, preheat oven 425 degrees F, place pizza on baking sheet on bottom oven rack, bake for 16 to 20 minutes.
Serving size (in container): 0.2 pizza (5)
Contains wheat, soy, and milk.