CRUST (ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE HYDROCHLORIDE, RIBOFLAVIN, FOLIC ACID), WATER, DURUM WHEAT SEMOLINA, YEAST, PALM OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: NATURAL FLAVOR (CONTAINS WHEAT INGREDIENTS), EXTRA VIRGIN OLIVE OIL, SOYBEAN OIL, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), GUAR GUM, ARABIC GUM, ENZYME), LOW MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), SAUCE (WATER, TOMATOES, SALT, SPICES, SUGAR, GARLIC, CANOLA OIL), PEPPERONI (PORK AND BEEF, SALT, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM NITRITE, BHA, BHT, CITRIC ACID).
KEEP FROZEN UNTIL READY TO USE. COOKING INSTRUCTIONS: FOR FOOD SAFETY AND QUALITY, COOK BEFORE EATING TO AN INTERNAL TEMPERATURE OF 165°F. COOKING FROM FROZEN (0 - 10°F): CONVECTION OVEN: PREHEAT TO 350°F. PLACE PIZZA ON SHEET PAN AND PARCHMENT PAPER. COOK PIZZA FOR 12 - 14 MINUTES ON LOW FAN. ROTATE PAN HALFWAY THROUGH BAKE CYCLE. IMPINGEMENT OVEN: PREHEAT TO 400°F. PLACE PIZZA DIRECTLY ON CONVEYOR. COOK PIZZA FOR 7 - 8 MINUTES.