Close

5 Italian Cheese

Cooking Instructions:

For a perfect Brick Oven Crust keep pizza frozen prior to baking.

FOR FOOD SAFETY AND QUALITY COOK BEFORE EATING TO AN INTERNAL TEMPERATURE OF 160°F

For Crispier Crust:

  1. Preheat oven to 400°F with the oven rack in the center rack.
  2. Remove the pizza from box and overwrap.
  3. Bake for 13 to 17 minutes
For Softer Crust:
  1. Preheat oven to 425°F.
  2. Remove the pizza from the box and over wrap.
  3. Place the pizza on pizza pan on the bottom oven rack. Bake for 14 to 18 minutes.
REMOVE PIZZA FROM OVEN. LET PIZZA STAND FOR 2 MINUTES BEFORE SERVING

Refrigerate or discard any unused portions.

Due to oven variances, cooking times may require adjustment. Best results when one pizza is baked at a time.

Ingredients:

CRUST: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: SOYBEAN OIL, YEAST, BREAD CRUMBS (BLEACHED WHEAT FLOUR, SUGAR, YEAST, SALT), SUGAR, SALT, ISOLATED OAT PRODUCT, GUAR GUM, WHEAT GLUTEN, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), SODIUM STEAROYL LACTYLATE, DEFATTED SOY FLOUR, MONO- AND DIGLYCERIDES, ENZYMES (CONTAINS WHEAT), L-CYSTEINE. TOPPINGS: LOW MOISTURE PART SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES), FONTINA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), ASIAGO CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), SOYBEAN OIL, PARMESAN CHEESE (PASTEURIZED CULTURED PART-SKIM MILK, SALT, ENZYMES). SAUCE: TOMATOES (WATER, TOMATO PASTE), CONTAINS 2% OR LESS OF: MODIFIED FOOD STARCH, OLIVE OIL, SUGAR, DEXTROSE, SEA SALT, SALT, ONION, SPICES, DEHYDRATED ROMANO CHEESE (SHEEP'S AND COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), GARLIC POWDER, PAPRIKA.

Allergens:

CONTAINS: WHEAT, SOY, AND MILK

Nutritional Information