INGREDIENTS: CRUST (ENRICHED UNBLEACHED WHEAT FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, SOYBEAN OIL, YEAST, CONTAINS 2% OR LESS OF: SUGAR, PALM OIL, SALT, WHEAT GLUTEN, LEAVENING [SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE], CULTURED WHEAT FLOUR, GUAR GUM, GARLIC POWDER, ENZYMES), LOW MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), PIZZA SAUCE (TOMATO PUREE [WATER, TOMATO PASTE], SALT, SUGAR, SPICES, CITRIC ACID, GARLIC POWDER, ONION POWDER), NOT SMOKED PROVOLONE CHEESE (PASTEURIZED MILK, CULTURES, SALT, ENZYMES), WHITE CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), CONTAINS 2% OR LESS OF: DEHYDRATED GARLIC, DRIED PARSLEY, DRIED OREGANO, DRIED BASIL. CONTAINS: MILK, WHEAT CONTAINS A BIOENGINEERED FOOD INGREDIENT
COOKING INSTRUCTIONS: FOR FOOD SAFETY AND QUALITY, COOK BEFORE EATING TO AN INTERNAL TEMPERATURE OF 165°F. COOKING FROM REFRIGERATED (35-42°F), PIZZA MUST BE THAWED: Convection Oven: Preheat to 450°F (fan on low). Place pizza on a sheet pan and bake for 6–8 minutes, rotating the pan halfway through cooking. Lincoln Impinger Oven: Preheat to 450°F. Place pizza directly on the conveyor belt and bake for 3½–4 minutes.