Chicago Town Loaded Classic Crust Cheeeese Fest
Topped with gooey Mozzarella, Monterey Jack, tangy Red Leicester and Extra Mature Cheddar for a big cheesy bite.
Nutritional Information & ingredients
|TYPICAL VALUES||PER 100G||PER 1/4 PIZZA|
|Energy - (kJ)||1177||1257|
|of which saturates||5.5g||5.9g|
|of which sugars||3.3g||3.5g|
Guideline Daily Amounts
|GUIDELINE DAILY AMOUNTS||ADULTS||% GDA 'PER 1/4 PIZZA'|
|Energy - (kJ)||-||-|
|of which saturates||20g||30%|
|of which sugars||90g||4%|
Allergy advice: For allergens, including cereals containing gluten, see ingredients in BOLD.
Pizza base (WHEAT flour (with calcium, iron, thiamin (B1), niacin (B3)), water, vegetable oil (rapeseed), yeast, sugar, salt, dextrose), seasoned tomato sauce (Italian diced tomatoes (tomatoes, tomato juice, acidity regulator (citric acid)), tomato puree, water, lemon juice, cornflour, garlic puree, sugar, herbs and spices, garlic), topped with a blend of MOZZARELLA, extra mature CHEDDAR CHEESE and red LEICESTER CHEESE (with colour annatto) (21%) and MONTEREY JACK.
Cook from chilled
Fan oven cooking time
THESE ARE COOKING GUIDELINES ONLY. KEEP PIZZA CHILLED UNTIL READY TO COOK.
|Pre-heat your oven||Temperature||Cook for approx|
|Fan Oven||200C||7-8 minutes|
|Conventional Oven||220C/425F||7-8 minutes|
|Gas Oven||Gas Mark 6||7-8 minutes|
How to Cook
1 Remove all packaging
2 Place the pizza directly onto the middle shelf of a pre-heated oven.
3 Rotate the pizza halfway through cooking
4 Check the pizza is hot throughout before serving and that the cheese is melted and lightly browned
5 Let the pizza stand for 1 minute on a wire rack before cutting and serving
CAUTION: TOPPING WILL BE EXTREMELY HOT!