Chicago Town Deep Pan Double Pepperoni
We raise the dough higher, smother it edge to edge with our tomato sauce, and top with the good stuff: red onions, large pepperoni slices, mini pepperoni pieces and of course, a loada gooey mozzarella.
Nutritional Information & ingredients
|TYPICAL VALUES||PER 100G||PER ½ PIZZA|
|Energy - (kJ)||1274||2477|
|of which saturates||6.6g||13g|
|of which sugars||2.4g||4.7g|
Guideline Daily Amounts
|GUIDELINE DAILY AMOUNTS||ADULTS||% GDA 'PER 1/2 PIZZA'|
|Energy - (kJ)||-||-|
|of which saturates||20g||65%|
|of which sugars||90g||5%|
Allergy advice: For allergens, including cereals containing gluten, see ingredients in BOLD
WHEAT flour (with calcium, iron, thiamin (B1), niacin (B3)), tomato puree, MOZZARELLA CHEESE (21%), water, MONTEREY JACK CHEESE (4%), vegetable oils (rapeseed, palm), mature CHEDDAR (3%), yeast, salt, sugar, modified potato starch, herbs and spices, garlic, emulsifier (E 472e), flour treatment agent (ascorbic acid), flavouring, colour (beta-carotene).
Cook from frozen
Oven cooking time
THESE ARE COOKING GUIDELINES ONLY. KEEP PIZZA FROZEN UNTIL READY TO COOK.
|Pre-heat your oven||Temperature||Cook for approx|
|Fan Oven||200C||17-22 minutes|
|Conventional Oven||220C/425F||17-22 minutes|
|Gas Oven||Gas Mark 7||17-22 minutes|
How to Cook
1 Remove all packaging.
2 Place the pizza directly onto the middle shelf of a pre-heated oven.
3 Rotate pizza half way through cooking.
4 Check the pizza is hot throughout before serving and that the cheese is melted and lightly browned.
CAUTION: TOPPING WILL BE EXTREMELY HOT!