Stone Baked Mediterranean
Vegetable Pizza
Thin & Crispy Stone Baked, Wood fired Pizza topped with Tomato, Grilled yellow and red peppers, Spinach, Zucchini, Red onion and Mozzarella cheese
Pre heat the pan. Remove pizza from all packaging and place it in the pre-heated pan. Cover the pan with a lid and cook on lowest flame setting for 20-25 minutes. Cook until the cheese at the top starts to melt and the crust is golden brown. For a crispier crust brush frying pan with little oil before cooking. Do not cook on a high flame setting.
OvenPre-heat oven to 180°C. Remove pizza from all packaging. Place directly onto the middle shelf of the oven for 16-18 minutes.
| Per 100gm | ||
|---|---|---|
| Energy | Kcal | 175 |
| Protein | g | 6.9 |
| Total Carbohydrate | g | 25.3 |
| Of which Sugars | g | 4.2 |
| Total Fat | g | 4.5 |
| Saturated Fat | g | 2.6 |
| Trans Fat | g | 0 |
| Sodium | mg | 320 |
Imported Carrot Fries (Carrots (85%), Edible Vegetable Oil (Sunflower), Rice Flour, Edible Common Salt, Dextrin, Raising Agents (INS 450, INS 500), Stabiliser (INS 415), Corn Dextrose, Spice Extracts)