Celeste, zesty 4 cheese pizza

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Celeste Pizza For One Zesty 4 CheeseTopping: Sauce (Tomato Puree [Water, Tomato Paste], Seasoning [Salt, Spices, Sugar, Dehydrated Garlic], Flavor Blend [Maltodextrin, Dextrose, Natural Spice Oleoresins], Salt, Modified Corn Starch, Soybean Oil, Xanthan Gum), Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Provolone Cheese (Pasteurized Milk, Cultures, Salt, Enzymes, Smoke Flavoring), Cheese Blend (Parmesan Cheese [Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes], Romano Cheese [Pasteurized Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes], Potassium Sorbate [Preservative]), Spice, Garlic Powder, Onion Powder, Crust: Wheat Flour With Malted Barley Flour, Water, Shortening Flake (Palm Oil, Soy Lecithin, Butter Flavor [Cottonseed Oil, Flavor] and Beta Carotene [Color]), Soybean Oil, Yeast, High Fructose Corn Syrup, Salt, Fermented Wheat Flour, Cultured Corn Syrup Solids, Dough Conditioner (L-Cysteine Monohydrochloride).Conventional Oven Directions: Do not put microwave disk in conventional oven. 1. Place baking sheet on center oven rack; preheat oven to 400┬░F. 2. Remove frozen pizza from carton; unwrap. 3. Place frozen pizza on preheated baking sheet. 4. Bake 12-14 minutes or until center cheese is melted and edges are golden brown. For extra crisp crust: Place frozen pizza directly on center oven rack. Microwave Oven Directions: Cook only 1 product at a time. 1. Remove frozen pizza and microwave disk from carton; unwrap. 2. Center disk, silver side up, on microwave-safe plate. Place frozen pizza on disk. 3. Microwave on High (see chart below) . Microwave Oven. Cook Time. 1100 watt. 2 Minutes 15 Seconds. 700 watt. 4 Minutes 15 Seconds. 4. Remove plate from microwave. Loosen pizza from disk with spatula. Keep frozen. For food safety and quality, cook to a temperature of 165┬░F. Cook Thoroughly. Celeste Pizza For One; Zesty 4 Cheese. 100% Real Cheese! Microwaves In Minutes.; Simply Cook & Serve. Net Wt 5. 22 oz (148 g).

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