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DiGiorno Pizzeria! Thin Primo Pepperoni PizzaEnriched 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), Water, Pepperoni (Pork and Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin of Paprika, Flavorings, Sodium Ascorbate, Sodium Nitrite, BHA, BHT, Citric Acid), Tomato Paste, 2% or less of: Shortening (Palm Oil, Natural Flavor, Beta Carotene [Color]), Extra Virgin Olive Oil, Spices, Salt, Sugar, Yeast, Malted Barley Flour, Spice Blend (Salt, Sugar, Spices), Canola Oil, Garlic Puree (Garlic, Vinegar), Parsley, Bread Crumbs (Bleached Wheat Flour, Yeast, Sugar, Salt).Digiorno Pizzeria! Thin Primo Pepperoni Pizza. Preservative free crust. The Crust! Thin and crispy outside soft & airy inside drizzled with extra virgin olive oil. No artificial flavors. The Sauce! Flavorful sauce made with California vine-ripened tomatoes & herbs. U.S. inspected and passed by department of agriculture. Premium pepperoni. Per 1/4 pizza: 320 calories. 7g sat fat, 35% DV. 760mg sodium, 32% DV. 3g sugars. 15g protein, 20% DV. Calcium, 20% DV. See nutrition information for total fat, saturated fat and sodium content. NET WT 17.2 OZ (1 LB 1.2 OZ) 488g. Directions Keep frozen.Not ready to eat.Cook thoroughly.Baking directions:Preheat & bake at 375 degrees F.Keep pizza frozen while preheating.Remove pizza from box and freshness wrap.Place pizza directly on center oven rack.For best results do not bake on cookie sheet or pizza stone.Bake 15-17 minutes.Pizza is done when cheese is melted & edges are golden brown.Product must be cooked thoroughly to 160 degrees F for food safety and quality.Do not allow pizza to thaw.Do not eat pizza without cooking.Your oven temperature may vary so adjust baking time & oven temperature as necessary.Because Digiorno pizza bakes up fresh and hot in your oven please use care when handling pizza.Let stand 5 minutes before enjoying. Warnings Contains: wheat, milk.

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