Virtuoso classic crust pizza

Short Description

Virtuoso Classic Crust Pepperoni PizzaEnriched Flour (Wheat Flour, Niacin, Reduced iron, Ascorbic Acid, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Tomato Puree, Emmentaler Cheese (Pasteurized Milk, Cheese Culture, Salt, Calcium Chloride, Enzyme), Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Culture, Salt, Enzyme, Calcium Chloride), Pepperoni (Pork, Salt, Contains Less Than 2. 0 Percent Of Spice And Coloring, Dextrose, Water, Onion Powder, Spice And Coloring Extracts, Garlic Powder, Ascorbic Acid, Sodium Nitrite, Starter Culture, Sodium Ascorbate, Smoke), Palm Oil, Yeast, Less Than 2% Of Salt, Canola Oil, Rice Semolina, Sunflower Oil, Sugar, Olive Oil, Spices, Calcium Phosphate, Calcium Citrate, Modified Wheat Flour, Modified Corn Starch, Baking Soda, Spice And Color, Mono And Diglycerides, Milk Protein, Wheat Starch, Wheat Malt Flour, Ascorbic Acid (Dough Conditioner), Garlic Powder, Barley Malt Extract, Soybean Oil.Keep frozen. Not ready to eat, cook before serving. Baking Directions: Let the anticipation begin: Preheat oven to 415°F. Keep pizza frozen while preheating. Oven temperatures may vary; adjust temperature and bake time as necessary. What you see in the outside you get on the inside: Remove pizza from both its box and stay-fresh cellophane. Bakes up so fresh you'll forget it's frozen: Place frozen pizza directly on middle rack in the oven. For best results, don't bake on cookie sheet or pizza stone. Bake 14-15 minutes until cheese is melted and crust is golden brown. Product must be cooked thoroughly to 160°F for food safety and quality. Refrigerate or discard any leftover portions. Dr. Oetker Virtuoso Classic Crust Pizza Pepperoni. Crispy outside. Light, airy inside. Savory slices of pepperoni and 100% real mozzarella and emmentaler cheeses, all layered on top of our signature sauce. Net Wt. 15. 2 oz (430 g) .

Long Description