Pepperoni and Italian Style 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

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.

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), PEPPERONI (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF DEXTROSE, FLAVORINGS, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, SODIUM NITRITE, BHA, BHT, CITRIC ACID), PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), PARMESAN CHEESE (PASTEURIZED CULTURED PART-SKIM MILK, SALT, ENZYMES), FONTINA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), SOYBEAN OIL. SAUCE: TOMATOES (WATER,TOMATO PASTE), CONTAINS 2% OR LESS OF: RED WINE VINEGAR (BURGUNDY WINE VINEGAR, WATER, SULPHUR DIOXIDE [TO PROTECT COLOR]), 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