Supreme
A light sourdough base generously topped with cured salami, succulent seasoned ground beef, vibrant capsicum and red onion, mushroom and black olives.
Add the finishing touch, a handful of fresh parsley leaves and some cracked pepper.
Wheat Flour, Water, Mozzarella Cheese (Milk, Salt, Starter Culture, Non Animal Enzyme), Tomato Puree (Tomato, Acidity Regulator (330)), Smoked Salami (8%) (Meat (Including Pork), Salt, Soy Protein, Milk Solids, Dextrose, Spices, Lactose (Milk), Maltodextrin, Emulsifier (450), Antioxidant (316), Sugar, Fermented Rice Flour, Spice Extracts, Flavour, Herb Extracts, Preservatives (250 and/or 251), Garlic Powder, Starter Culture), Capsicum (5%), Processed Beef Mix (Soy) (4%), Mushrooms (4%), Red Onion (3%), Black Olives (3%), Tomato Paste, Wheat Sourdough Blend (1%), Sauce Blend (Wheat Starch, Maltodextrin, Salt, Tomato, Garlic, Onion, Herbs, Sugar, Natural Flavour, Rochester Sauce Powder, Spice, Natural Colour (160c), Acidity Regulator (330)), Salt, Herbs.
Contains Gluten, Milk, Soy, Wheat.
Made in a facility that also processes products with Cashews, Crustacean, Egg, Fish, Peanuts, Sesame, Sulphites
OVEN
1. Preheat oven to 190°C fan forced.
2. Remove film wrap and place frozen pizza directly on the middle rack of the oven.
3. Bake for 17 ½ - 18 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
2,060 kJ (493 Cal)
Protein
23.2 g
Fat, total
15.1 g
- saturated
7.2 g
Carbohydrate
63.5 g
- sugars
10.8 g
Sodium
1290 mg
Energy
917 kJ (219 Cal)
Protein
10.3 g
Fat, total
6.7 g
- saturated
3.2 g
Carbohydrate
28.2 g
- sugars
4.8 g
Sodium
572 mg
Keep frozen at or below minus 18°C.
If contents become thawed, use as soon as possible. Do not refreeze.
250g (1/2 packet) risoni (rice shaped pasta)
1 tbsp extra virgin olive oil (EVOO)
1 vine cherry tomatoes (approx. 12 tomatoes)
2 ripe lemons, juice and zest
½ cup basil leaves, washed
½ cup mint leaves, washed
1 cup parsley leaves, washed
1 tbsp additional extra virgin olive oil (EVOO)
Cracked black pepper and salt
Extra leaves to garnish and chili optional
Cook risoni in a large pot of boiling salted water until al dente (approx. 10 min) then drain, rinse and cool. Heat EVOO in a small pan. Add vine tomatoes and allow to char and blister slightly. Remove from heat then add lemon zest tossing in the pan with the tomatoes to colour.
Chop or tear herbs and combine with lemon juice, additional EVOO and cooked risoni. Gently combine, season with pepper and salt to taste and place on a large serving dish. Top with vine tomatoes and toasted lemon zest, and additional leaves as a garnish. For a spicy kick, add some finely sliced red chili with the lemon zest.
Energy
1380 kJ (330 Cal)
Protein
8.5 g
Fat, total
10.6 g
- saturated
1.7 g
Carbohydrate
46.9 g
- sugars
3.2 g
Sodium
30 mg
Energy
386 kJ (92 Cal)
Protein
2.4 g
Fat, total
3 g
- saturated
0.5 g
Carbohydrate
13.1 g
- sugars
0.9 g
Sodium
8 mg
