Naturally Rising Crust Canadian Style Bacon & Pineapple Pizza

Short Description

Freschetta Naturally Rising Crust Canadian Style Bacon & Pineapple PizzaEnriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Tomatoes (Water, Tomato Paste), Low Moisture Part Skim Mozzarella Cheese (Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Pineapple, Smoked Canadian Style Bacon from Pork Sirloin Hips Water Added Chunked and Formed (Cured with Water, Salt, Sodium Lactate, Sugar, Corn Syrup Solids, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite), Yeast, contains 2% or less of: Cornmeal Shortening (Palm Oil, Natural Flavor, Soy Lecithin), Butter Flavored Oil with Garlic (Liquid and Hydrogenated Soybean Oil, Natural Garlic Flavor, Salt, Artificial Flavor, Soy Lecithin, Beta Carotene [Color], vitamin a Palmitate), Sugar, Salt, Parmesan Cheese (Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Datem, Wheat Gluten, Dextrose, Spice, Sea Salt, Olive Oil, Guar Gum, Garlic, Soy Lecithin, Ascorbic Acid, Enzymes (Sodium Chloride, Wheat Starch, Enzymes, Maltodextrin).Keep frozen. Cook thoroughly. For a perfect naturally rising 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, overwrap and cardboard. 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 a cookie sheet on center rack. 3. Bake for 20-24 minutes. Freschetta Naturally Rising Crust Canadian Style Bacon & Pineapple Pizza. Made with 100% real cheese. Preservative free crust. Sweet pineapple & Canadian style bacon. U. S. inspected and passed by department of agriculture Est. 7645K. Real.

Long Description