Salami & Four Cheese
A perfectly crisp base topped with creamy mozzarella, parmesan, provolone and finest quality cheddar, with aromatic basil pesto.
Top with fresh basil leaves and a touch of chilli flakes for some added spice.
Wheat Flour, Cheddar, Mozzarella, Provolone and Parmesan Cheese (24%) (Milk, Salt, Starter Culture, Non Animal Enzyme, Preservative (200)), Water, Tomato (Tomato, Acidity Regulator (330)), Salami (10%) (Pork, Salt, Soy Protein, Milk Solids, Dextrose, Spices, Lactose (Milk), Maltodextrin, Mineral Salt (450), Antioxidant (316), Sugar, Fermented Rice Flour, Spice Extracts, Flavour, Herb Extracts, Preservative (250 and/or 251), Garlic Powder, Starter Culture, Smoke Flavour), Tomato Paste, Basil Pesto (3%) (Basil, Water, Vegetable Oils, Sugar, Salt, Food Acids (260, 327, 300), Thickeners (415, 412), Garlic, Preservative (202)), Breadcrumbs (Wheat), Olive Oil, Yeast, Vegetable Shortening, Wheat Starch, Vegetable Powder, Maltodextrin, Salt, Herbs, Spices, Sugar, Natural Flavour, Rochester Sauce, Natural Colour (160c), Raising Agents (541, 500), Ascorbic Acid, Enzyme.
Contains Gluten, Milk, Soy, Wheat.
Made in a facility that also processes products with Cashews, Crustacean, Egg, Fish, Peanuts, Sesame, 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 13 - 14 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.
1,890 kJ (452 Cal)
1,130 kJ (270 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 large (120g) beetroot
2 large (140g) carrots, peeled
1 cup frozen peas, cooked and chilled
1/2 cup (20g) mint leaves, chopped
100g crumbled feta
½ cup slivered almonds, toasted
2 tbsp lemon juice
2 tbsp yellow box honey
Using disposable gloves, carefully peel and grate the beetroot, then rinse and pat dry
on paper towel. Grate the carrots and combine with beetroot, tossing gently (if you
overmix the beetroot will stain the carrot). Add peas and mint and toss again, then top with feta and toasted almonds. Combine lemon and honey and drizzle over feta and almonds to serve.
1,250 kJ (299 Cal)
692 kJ (165 Cal)