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47th Street Pizza Deep Dish Reg Chicago Frozen - 22 Oz
Pizza, Chicago Style Deep Dish with Pesto
All natural. Mezonos - milk & honey. Cholov Yisroel. No preservatives. Each pizza handmade. Unbleached flour. Featuring cheeses by: Mitzva Farms Cheese.
Ingredients
|
Serving Size: 0.25pizza Servings Per Container: 4 |
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| Calories | Amount Per Serving
243 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 90 | |
| Total Fat | Amount Per serving 11g | 17% |
| Saturated Fat | Amount Per serving 0.5g | 25% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 25mg | 8% |
| Sodium | Amount Per serving 411mg | 17% |
| Total Carbohydrate | Amount Per serving 32g | 12% |
| Dietary Fiber | Amount Per serving 4g | 16% |
| Sugars | Amount Per serving 6g | |
| Protein | Amount Per serving 16g | 0% |
| Vitamin A | 10% | |
| Vitamin C | 2% | |
| Calcium | 30% | |
| Iron | 88% | |
Unbleached Artisan Wheat Flours, Cornmeal, Milk, Whey, Water, Honey, Olive Oil, Salt, Yeast. Sauce: Tomato Sauce, Tomatoes, Brown Sugar, Olive Oil, Thyme, Oregano, Marjoram, Parsley, Red Pepper, Garlic, Minced Onion. Cheese: Mitzva Farms Kosher Cholov Yisroel Part-Skim and Whole Milk Mozzarella Cheeses, Parmesan (Milk, Cheese Cultures, Enzymes, Salt). Pesto: Basil, Pine Nuts or Walnuts, Parmesan Cheese, Olive Oil.
Product Attributes
Kosher
Warning
Contains: Allergen: milk and nuts.
Directions
Baking Guidelines: 1. Pre-bake oven to 450 degrees F. 2. Take pizza out of plastic and remove cardboard. 3. Place pizza on center rack. 4. Bake for 14-16 minutes. Crust will be golden brown. 5. Remove from oven and let stand for 2 minutes. 6. Cut on cardboard into slices.
About the Producer
Cholov Yisroel
Disclaimer
Product details/images for convenience only. Consult Product label for the most current and accurate information. We assume no liability for any inaccuracies/misstatements about Products listed on our website/app.
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