Baking Instructions

Conventional Oven:

1. Preheat oven to 425°F.
2. Remove pizza from bag.
3. Place pizza(s) on baking sheet.
4. Cook 16 to 20 minutes or until edges are golden brown and center cheese melts. Refrigerate or discard any unused portion.

Microwave:

1. Remove pizza from bag.
2. Place pizza on paper towel or microwave safe plate in microwave.
3. Cook 3 to 5 minutes or until cooked through.
4. Let set 30 seconds before serving. Refrigerate or discard any unused portion.

Convection Oven:

1. Preheat oven to 350°F.
2. Remove pizza from bag.
3. Place pizza on baking sheet.
4. Cook 16 to 20 minutes or until edges are golden brown and center cheese melts. Refrigerate or discard any unused portion.

Note: Increased cooking time is needed for additional pizzas. Due to equipment variances, cooking times and temperatures may require adjustments.

Allergens
Contains milk or its derivatives, wheat or its derivatives, soy or its derivatives.

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), TOMATOES (WATER, TOMATO PASTE), TOPPING BLEND (MOZZARELLA CHEESE SUBSTITUTE [WATER, PALM OIL, CASEIN, MODIFIED FOOD STARCH, NONFAT DRY MILK, SODIUM ALUMINUM PHOSPHATE, LACTIC ACID, SODIUM CITRATE, SALT, POTASSIUM CHLORIDE, NATURAL FLAVOR, SORBIC ACID [AS A PRESERVATIVE], ARTIFICIAL COLOR, VITAMIN AND MINERAL SUPPLEMENT (MAGNESIUM OXIDE, DICALCIUM PHOSPHATE, ZINC OXIDE, RIBOFLAVIN [VITAMIN B2], ELECTROLYTIC IRON, FOLIC ACID, PYRIDOXINE HYDROCHLORIDE [VITAMIN B6], NIACINAMIDE, THIAMINE MONONITRATE [VITAMIN B1], CYNANOCOBALAMIN [VITAMIN B12], VITAMIN A PAMITATE)], MOZZARELLA CHEESE [CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES]), FAT REDUCED PEPPERONI (PORK, MECHANICALLY SEPARATED PORK, BEEF, WATER, TEXTURED VEGETABLE PROTEIN PRODUCT* (SOY PROTEIN CONCENTRATE, ZINC OXIDE, NIACINAMIDE, FERROUS SULFATE, COPPER GLUCONATE, VITAMIN A PALMITATE, CALCIUMPANTOTHENATE, THIAMINE MONONITRATE [B1]. PYRIDOXINE HYDROCHLORIDE [B6], RIBOFLAVIN [B2], AND CYANOCOBALAMIN [B12]), SALT, LESS THAN 2% OF SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM NITRITE, BHA, BHT, CITRIC ACID. *INGREDIENT NOT IN REGULAR PEPPERONI), WATER, VEGETABLE SHORTENING (PALM OIL, SOY LECITHIN, BUTTER FLAVOR), CONTAINS 2% OR LESS OF: VEGETABLE OIL (SOYBEAN, COTTONSEED, CORN, AND/OR CANOLA OIL), YEAST, SUGAR, SALT, MODIFIED FOOD STARCH, SPICES, DOUGH CONDITIONER (WHEY, AMMONIUM SULFATE, L-CYSTEINE), MALTODEXTRIN,HYDROLYZED SOY AND CORN PROTEIN, GARLIC POWDER, PAPRIKA, ASCORBIC ACID.

Baking Instructions

Conventional Oven:

1. Preheat oven to 425°F.
2. Place pizza(s) on baking sheet.
3. Cook REFRIGERATED 10 to 14 minutes/FROZEN 16 to 20 minutes or until edges are golden brown and center cheese melts.

Microwave:

1. Place pizza on paper towel or microwave safe plate in microwave.
2. Cook REFRIGERATED 2 to 3 minutes/FROZEN 3 to 5 minutes or until cooked through. Let set 30 seconds before serving.

Convection Oven:

1. Preheat oven to 350°F.
2. Place pizza(s) on baking sheet.
3. Cook REFRIGERATED 12 to 15 minutes/FROZEN 16 to 20 minutes or until edges are golden brown and center cheese melts.

Note: Increased cooking time is needed for additional pizzas. Due to equipment variances, cooking times and temperatures may require adjustments. Refrigerate or discard any unused portion.

Allergens
Contains milk or its derivatives, wheat or its derivatives, soy or its derivatives.

Ingredients

ENRICHED 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), WATER, VEGETABLE SHORTENING (PALM OIL, SOY LECITHIN, BUTTER FLAVOR), VEGETABLE OIL (SOYBEAN, COTTONSEED, CORN, AND/OR CANOLA OIL), CONTAINS 2% OR LESS OF: YEAST, SUGAR, SALT, MODIFIED FOOD STARCH, SPICES, DOUGH CONDITIONER (WHEY, AMMONIUM SULFATE, L-CYSTEINE), MALTODEXTRIN, HYDROLYZED SOY AND CORN PROTEIN, GARLIC POWDER, PAPRIKA, ASCORBIC ACID.