









Ingredients
WHEAT Flour (with Calcium, Niacin (B3), Iron, Thiamin (B1))
Tomato Puree
Water
MOZZARELLA CHEESE (11%)
Mature CHEDDAR (4.5%)
Monterey Jack CHEESE (4.5%)
Vegetable Oils (Palm, Rapeseed)
EMMENTAL CHEESE (2%)
Yeast
Salt
Sugar
Modified Potato Starch
Stabiliser (Guar Gum)
Emulsifier (Mono- and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids)
Garlic
Herbs and Spices
Flour Treatment Agent (Ascorbic Acid)
Flavouring
Colour (Beta-Carotene)
Per 100g | (as consumed) Per 1/4 pizza | Reference Intake* Per 1/4 pizza | Reference Intake* Adult | |
---|---|---|---|---|
Energy - (kJ) | 1093 | 1773 | - | - |
- kcal (Calories) | 260 | 422 | 21% | 2000 |
Fat | 9.5g | 15g | 21% | 70g |
of which saturates | 5.5g | 8.9g | 45% | 20g |
Carbohydrate | 32g | 53g | 20% | 260g |
of which sugars | 2.0g | 3.3g | 4% | 90g |
Fibre | 1.8g | 3.0g | - | - |
Protein | 10g | 17g | 34% | 50g |
Salt | 0.94g | 1.5g | 25% | 6.0g |
*Reference intake of an average adult (8400 kJ/2000 kcal) |
Allergy Advice
Milk - Contains
Mustard - May Contain
Soya - May Contain
Wheat - Contains
Cooking Guidelines
Oven cook - From Frozen
These are cooking guidelines only.
Keep pizza frozen until ready to bake.
Pre-heat your oven | Cook for approx: 18-23 minutes
Fan Oven 180℃, Cook for approx: 20-25 minutes
Conventional Oven 200℃/400°F, Cook for approx:
Gas Oven Gas Mark 6, Cook for approx: 22-30 minutes
- Remove all packaging and place pizza onto a baking tray.
- Place on the middle shelf of a pre-heated oven.
- Rotate baking tray halfway through cooking.
- Ensure the product is thoroughly cooked before consumption and that the cheese is melted and lightly browned, with a golden crust edge.
- Let the pizza stand for 2 minutes before cutting and serving.
Caution: Topping and tomato sauce stuffed crust will be extremely hot!
Storage
See side of pack for best before end.
Keep frozen and store flat. Do not defrost. Keep at -18℃ or cooler.
Manufacturers Address
Chicago Town,
20 Marathon Place,
Leyland,
PR26 7QN.
Chicago Town,
Unit 13,
Block E,
Calmount Park,
Ballymount,
Dublin 12,
Ireland.
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