Australian Angus Beef
A perfectly crisp base topped with tender Angus beef, vibrant capsicum and red onion and a dash of smokey BBQ glaze.
Add the finishing touch, fresh rocket and a sprinkle of chilli flakes.
Wheat Flour, Mozzarella & Cheddar Cheese (Milk, Salt, Starter Culture, Non Animal Enzyme), Angus Beef (15%) (Beef, Water, Salt, Maltodextrin, Flavours, Yeast Extracts, Cocoa Powder, Acidity Regulators (270, 327), Vegetable Powder, Mineral Salts (451, 452, 450), Spice), Water, Tomato (Tomato, Acidity Regulator (330)), Capsicum, Onions, BBQ Hickory Glaze (3%) (Fruits, Sugar, Vinegar, Salt, Yeast Extract, Natural Smoke Flavour, Spices (Wheat), Thickeners (1412, 415), Bourbon), Garlic Sauce, Tomato Paste, Breadcrumbs (Wheat), Olive Oil, Yeast, Vegetable Shortening, Wheat Starch, Maltodextrin, Salt, Garlic, Herbs, Sugar, Natural Flavour, Rochester Sauce, Spice, Natural Colour (160c), Raising Agents (541, 500), Ascorbic Acid, Enzyme.
Contains Gluten, Milk, Wheat.
Made in a facility that also processes products with Cashews, Crustacean, Egg, Fish, Peanuts, Sesame, Soy, Sulphites.
1. Preheat oven to 180°C fan forced.
2. Remove film wrap and place frozen pizza directly on the middle rack of the oven.
3. Bake for 15½ - 16 minutes, rotating half way through cooking, or until topping is baked to your satisfaction.
4. Serve while hot.
PIZZA WILL BE VERY HOT.
Pizza is not to be heated in a toaster oven.
Oven temperatures can vary. You may need to adjust baking times accordingly.
For best results bake from frozen.
1,850 kJ (442 Cal)
998 kJ (238 Cal)
Keep frozen at or below minus 18°C.
If contents become thawed, use as soon as possible. Do not refreeze.
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2 cups (120g) butter lettuce leaves, washed
2 cups (200g) trimmed and cooked - green and yellow beans
1 ripe avocado, sliced
1 finely sliced radish
1 cup (130g) cooked red quinoa
Micro-herbs to serve
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil (EVOO)
1 tsp Dijon mustard
Place butter lettuce leaves in a large serving bowl. Top with beans, avocado slices and radish. Scatter over quinoa then top with micro-herbs. Combine red wine vinegar, EVOO and Dijon, whisking well and drizzle over salad just prior to serving.
955 kJ (228 Cal)
522 kJ (125 Cal)