Roasted Cremini Mushrooms
A light sourdough base topped with tender roasted mushrooms, sharp parmesan, mozzarella, cheddar and creamy camembert with a sprinkle of rosemary and parsley.
Add a handful of fresh rocket for the finishing touch.
Wheat Flour, Mozzarella, Cheddar & Parmesan Cheese (17%) (Milk, Salt, Starter Culture, Non Animal Enzyme, Non Animal Rennet), Water, Cremini Mushrooms (11%), Tomato (Tomato, Acidity Regulator (330)), Onions, Camembert Sauce (Camembert Cheese (Milk) (1%), Cheese (Milk)), Tomato Paste, Sourdough (1%) (Wheat Flour, Starter Culture, Yeast, Ascorbic Acid, Enzymes), Salt, Wheat Starch, Maltodextrin, Garlic, Herbs, Sugar, Natural Flavour, Rochester Sauce, Spice, Natural Colour (160c), Rosemary, Parsley.
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 190°C fan forced.
2. Remove film wrap and place frozen pizza directly on the middle rack of the oven.
3. Bake for 16½ - 17 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
1,950 kJ (466 Cal)
Protein
20.4 g
Fat, total
13.5 g
- saturated
9.1 g
Carbohydrate
63.0 g
- sugars
8.4 g
Sodium
1,010 mg
Energy
877 kJ (209 Cal)
Protein
9.2 g
Fat, total
6.1 g
- saturated
4.1 g
Carbohydrate
28.4 g
- sugars
3.8 g
Sodium
455 mg
Keep frozen at or below minus 18°C.
If contents become thawed, use as soon as possible. Do not refreeze.
3 cups (210g) rocket leaves, washed
1 cup (70g) continental parsley leaves, torn
2 firm granny smith apples
1 medium (150g) Lebanese cucumber, peeled
1 ripe pomegranate
100g toasted hazelnuts or walnuts
¼ cup shaved Parmesan
Balsamic glaze to serve
Combine the rocket and parsley in a large bowl. Using a mandolin or vegetable peeler, shave the apple and cucumber into thin rounds and place over leaves. Slice the pomegranate in half, and hold the cut half over paper towel. Tap vigorously with a wooden spoon from behind to dislodge seeds onto paper towel, then add to salad, repeating with second half. Finish with toasted hazelnuts, Parmesan and a generous drizzle of balsamic glaze.
Energy
1,350 kJ (323 Cal)
Protein
9.8 g
Fat, total
18.2 g
- saturated
2.1 g
Carbohydrate
23.8 g
- sugars
21.4 g
Sodium
135 mg
Energy
478 kJ (114 Cal)
Protein
3.4 g
Fat, total
6.4 g
- saturated
0.8 g
Carbohydrate
8.4 g
- sugars
7.6 g
Sodium
48 mg
