Dr. Oetker Professional Chicago Town Balanced Choice Pizza 8 x 620g

Tomato sauce stuffed crust pizza base topped with tomato sauce, mozzarella and mature Cheddar.

Handling and Cooking
Cooking instructions
Other Cooking Instructions
Cook from frozen. The following guidelines are provided for various oven types. As ovens vary it may be necessary to adjust these slightly to suit specifc equipment. Remove pizza from all packaging before cooking. Combi Oven: Cook directly on a narrow mesh shelf or baking sheet. Use the combination setting to cook the product at 190°C - 200°C with 50% moisture for 6-8 minutes. Impinger Ovens: Preheat oven to 250°C and cook for 7 minutes High-speed Cooking eg: • Merrychef 402S: 275°C; 2minutes 45 seconds at 60% fan; 50% power. • Merrychef EC401 Mealstream: 250°C for 6 minutes; 50% microwave during first 3 mins. • SMEG Alpha 41: 220°C for 12-15mins Static Air and Domestic Ovens: 190°C/350°F/Gas Mark 5 for 20 minutes. Ensure product is hot throughout once cooked. Crust edges will rise during cooking and become golden. The product benefits from a standing of 1-2 minutes post-cooking before serving. CAUTION: TOPPING AND SAUCE STUFFED CRUST WILL BE EXTREMELY HOT
All cooking appliances vary in performance, these cooking instructions are guidelines only.

Portion: per 100g
Suitable for Vegetarians
Energy (kcal): 239
Energy (KJ): 1003
Protein (g): 9.8
Carbohydrates (g): 31
Of which sugars (g): 2.3
Fat (g): 7.4
Of which saturates (g): 3.4
Fibre (g): 3.7
Salt (g): 0.78
Vegetarian Alternatives

Ingredients:
WHEAT flour (with calcium, niacin (B3), iron, thiamin (B1)), tomato puree, MOZZARELLA CHEESE (17%), water, mature CHEDDAR (3%), vegetable oils (rapeseed, palm), WHEAT fibre, yeast, salt, modified potato starch, sugar, stabiliser (guar gum), garlic, herbs and spices, emulsifier (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), flour treatment agent (ascorbic acid).
Allergens are shown in Bold
Contains : Gluten, Milk and Wheat
May contain : Barley, Mustard, Oats, Rye and Soya