Description

Ingredients
Crust (enriched Wheat Flour [flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzymes, Ascorbic Acid], Water, Soybean Oil, Bread Crumbs [wheat Flour, Sugar, Yeast, Salt], Sugar, Yeast, Salt, Olive Oil, Monocalcium Phosphate, Sodium Bicarbonate, L-cysteine), Sauce (italian Tomatoes, Olive Oil, Onion, Salt, Calabrian Chili Pepper, Garlic, Carrots, Spices), Italian Sausage (pork, Spices, Salt, Sugar, Paprika, Dehydrated Garlic, Natural Flavoring), Whole Milk Mozzarella (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Provolone Cheese (pasteurized Whole Milk, Cheese Culture, Salt, Enzymes), Red Pepper, Parmesan And Romano Cheese (parmesan Cheese [cultured, Part-skim Milk, Salt, Enzymes], Romano Cheese From Cow’s Milk [cultured, Part-skim Milk, Salt, Enzymes], Powdered Cellulose [anti-caking Agent], Salt), Seasoning Blend (salt, Garlic, And Spices), Basil.

Directions
Cook thoroughly. Conventional Oven Instructions: 1. Preheat oven to 450 degrees F. Remove pizza from plastic wrap and remove cardboard. 2. Bake for 15-17 min. Place pizza directly on center rack. Bake for 15-17 minutes, or until the cheese is fully melted and pepperoni is slightly crispy. Pizza will be hot. Let stand for 3 minutes before enjoying. Brick Oven Instructions*: 1. Preheat oven to 550 degrees F. Remove pizza from plastic wrap and remove cardboard. 2. Bake for 9-10 min. Place pizza about 3-5 inches from the outer edge, slowly move the pizza closer to the center of the heat. Bake pizza for about 9-10 minutes, or until cheese is fully melted. Rotate the pizza as needed to prevent burning. Pizza will be hot. Let stand for 3 minutes before enjoying. * Use of portable stone plate oven not recommended for these instructions.

Make It Your Own: Garnish with a dusting of grated Parmigiano-Reggiano and freshly chopped Italian parsley or freshly ripped basil.

Keep frozen.

Warnings
Contains: milk, wheat, soy