Margherita
A perfectly crisp base topped with creamy mozzarella, crumbly parmesan and oven roasted tomatoes, finished with garlic and basil pesto.
Top off with some fresh basil leaves and cracked pepper for the finishing touch.
Wheat Flour, Mozzarella (23%) (Milk, Salt, Starter Culture, Non Animal Enzyme), Roasted Tomatoes (13%), Water, Tomato (Tomato, Acidity Regulator (330)), Parmesan Cheese (Milk, Salt, Non Animal Rennet, Starter Culture, Non Animal Enzyme), Basil Pesto (3%) (Basil, Water, Vegetable Oils, Sugar, Salt, Food Acids (260, 327, 300), Thickeners (415, 412), Garlic, Preservative (202)), Tomato Paste, Garlic Sauce, Breadcrumbs (Wheat), Olive Oil, Yeast, Vegetable Shortening, Wheat Starch, Maltodextrin, Salt, Garlic, Onion, 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
OVEN
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 14 - 15 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.
Energy
1,800 kJ (430 Cal)
Protein
18.5 g
Fat, total
18.9 g
- saturated
10.4 g
Carbohydrate
44.6 g
- sugars
9.2 g
Sodium
711 mg
Energy
1,000 kJ (239 Cal)
Protein
10.3 g
Fat, total
10.5 g
- saturated
5.8 g
Carbohydrate
24.8 g
- sugars
5.1 g
Sodium
395 mg
Keep frozen at or below minus 18°C.
If contents become thawed, use as soon as possible. Do not refreeze.
1 tbsp olive oil
2 small (2 x 150g) zucchini, sliced into batons
dried oregano
1 cup (70g) watercress
1 cup cooked red or brown lentils
150g ricotta
1 tbsp extra virgin olive oil (EVOO)
2 tbsp fresh orange juice
2 tbsp pepita seeds, toasted
Orange zest
Heat olive oil in a large frypan and when hot, toss in zucchini batons for 6-8 minutes until softened and browned, sprinkle with oregano and allow to cool. Combine cooled zucchini batons with watercress and lentils. Arrange on a serving plate and top with crumbled ricotta. Combine EVOO and orange juice then drizzle over salad with pepita and orange zest.
Energy
886 kJ (212 Cal)
Protein
9.3 g
Fat, total
14.6 g
- saturated
3.7 g
Carbohydrate
8.4 g
- sugars
2.2 g
Sodium
60 mg
Energy
521 kJ (125 Cal)
Protein
5.5 g
Fat, total
8.6 g
- saturated
2.2 g
Carbohydrate
5 g
- sugars
1.9 g
Sodium
35 mg
