Spinach & Mozzarella
A perfectly crisp base topped with spinach, vibrant roasted tomatoes and melted mozzarella, with a sprinkle of mixed herbs.
Garnish with fresh oregano and sprinkle on some chili flakes for the finishing touch.
Wheat Flour, Mozzarella (18%) (Milk, Salt, Starter Culture, Non Animal Enzyme), Water, Spinach (11%), Roasted Tomatoes (11%), Tomato (Tomato, Acidity Regulator (330)), Parmesan Cheese (Milk, Salt, Non Animal Rennet, Starter Culture, Non Animal Enzyme), Garlic Sauce, Tomato Paste, Breadcrumbs (Wheat), Olive Oil, Yeast, Vegetable Shortening, Wheat Starch, Maltodextrin, Salt, Garlic, Onion, Mixed 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 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
1,770 kJ (423 Cal)
Protein
19.0 g
Fat, total
17.7 g
- saturated
9.5 g
Carbohydrate
45.0 g
- sugars
8.4 g
Sodium
699 mg
Energy
931 kJ (222 Cal)
Protein
10.0 g
Fat, total
9.3 g
- saturated
5.0 g
Carbohydrate
23.7 g
- sugars
4.4 g
Sodium
368 mg
Keep frozen at or below minus 18°C.
If contents become thawed, use as soon as possible. Do not refreeze.
2 cups (200g) blanched broccolini, cooled
1 cup (70g) baby cos leaves, washed
1 finely sliced red onion
100g semi sun-dried tomatoes
8 yellow cherry tomatoes, halved
1 large (125g) burrata (creamy mozzarella)
3 tbsp apple cider vinegar
3 tbsp extra virgin olive oil (EVOO)
2 tsp brown sugar
1 tbsp black sesame seeds
Slice the broccolini into bite sized pieces and toss with cos leaves, red onion, semi sundried tomatoes and cherry tomatoes. Place in a large serving bowl and add whole burrata in the centre. Combine cider vinegar, EVOO and sugar, whisking well. Add black sesame seeds and whisk again gently. To serve, break open the burrata and drizzle with black sesame dressing.
Energy
1,330 kJ (319 Cal)
Protein
14.8 g
Fat, total
20.0 g
- saturated
6.5 g
Carbohydrate
14.4 g
- sugars
14.0 g
Sodium
186 mg
Energy
615 kJ (147 Cal)
Protein
6.8 g
Fat, total
9.3 g
- saturated
3.0 g
Carbohydrate
6.7 g
- sugars
6.5 g
Sodium
mg
