Ingredients
Bocconcini Pearls
Rich Basil Pesto
Flour Blend (Corn Starch, Inulin, Hypromellose, Guar Gum, Psyllium, Brown Rice, Quinoa, Powder Sugar), Water, Mozzarella (21%) (Pasteurised Milk, Salt, Starter Culture), Tomato Sauce (Tomato Pulp, Semi-Concentrate Tomato Paste, Sunflower Oil, Onion, Basil, Salt, Sugar, Garlic), Roasted Cherry Tomato (8%) (Cherry Tomato, Canola Oil, Salt, Garlic, Oregano), Pesto (5%) (Sunflower Oil, Basil, Rehydrated Potato Flakes, Extra Virgin Olive Oil, Sunflower Seeds, Pumpkin Seeds, Nutritional Yeast Flakes, Pine Kernels, Garlic, Salt, Black Pepper, Ascorbic Acid) Olive Pomace Oil, Salt, Yeast.
Allergy Advice
For allergens, see ingredients in bold. We cannot guarantee 100% nut-free ingredients. Suitable for Vegetarians & Coeliacs.
Gluten Free
Cooking Instructions
From the Chiller
Teo's Tip:
From the Freezer
1. Preheat the oven to 220oC, Fan 200oC. (Teo’s Tip – Be patient here, a super-hot oven makes all the difference!)
2. Remove the film cover, make sure toppings are spread evenly across the pizzetta, place on a baking tray and cook for around 16 mins.
3. Once cheese has melted and the crust is nice and crispy, you’re good to go.
Teo's Tip:
Nutrition Information
| Typical values (as sold) | Per Serving (175g) |
|---|---|
| Energy (kj/kcal) | 1671/399 |
| Fat | 18.2 |
| of which Saturates | 7.0 |
| Carbohydrates | 47.1 |
| of which sugars | 5.3 |
| Fibre | 4.0 |
| Protein | 9.5 |
| Salt | 1.77 |
Storage Information
Keep frozen. Use by date on front of pack.
Packaging recycling
Box are suitable for home recycling.
Film can be recycled with bags at larger stores.
