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Urban Pie Pizza Co. Pizza Thin Crust Pesto Fresh Mozzarella Frozen - 16.9 Oz
Pizza, Thin Crust, Artisan, Pesto Fresh Mozzarella
Cherry tomato & basil. Romano. Provolone. Mozzarella & parmesan. 100% Real rBST-free cheese (Made with milk from cows not treated with rBST - no significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows). No artificial colors flavors or preservatives (See side panel for ingredients used to preserve quality). Committed to good. Unique Flavors: At Urban Pie, we refuse to compromise. We are driven to offer new, unique and exceptionally tasty flavor combinations that elevate what pizza can be. At the same time, we focus on doing it all with nothing but the highest quality ingredients full of the great flavors you love. Enjoy Urban Pie - pizza that's carefully sourced and extraordinarily delicious. Our Promise: We care about getting the details right by using the highest quality ingredients we can find without any artificial colors, flavors or preservatives (See side panel for ingredients used to preserve quality). For us, this means great taste delivered in every Urban Pie Pizza. Our Guarantee: You will love the fresh blend of neighborhood-inspired tastes in this pizza. Sustainable Forestry Initiative: Certified fiber sourcing. www.sfiprogram.org. Explore all of our Urban pie neighborhoods at eatUPpizza.com. For questions and comments on your Urban pie neighborhood experience, contact us at 1-844-267-4500. Snail mail more your style? Urban Pie Pizza Company, Attn: Customer Service, 3301 W. Canal St., Milwaukee, WI 53208. Please keep/include the side panel of this box with the enjoy by area for reference. www.eatUPpizza.com. 100% of this carton is recyclable.
Ingredients
|
Serving Size: 0.33pizza Servings Per Container: 3 |
||
| Calories | Amount Per Serving
470 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 0 | |
| Total Fat | Amount Per serving 30g | 38% |
| Saturated Fat | Amount Per serving 12g | 60% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 45mg | 15% |
| Sodium | Amount Per serving 710mg | 31% |
| Potassium | Amount Per serving 171mg | 4% |
| Total Carbohydrate | Amount Per serving 32g | 12% |
| Dietary Fiber | Amount Per serving 1g | 4% |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 17g | 0% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | 30% | |
| Iron | 15% | |
Crust (Wheat Flour, Water, Palm Oil, Soybean Oil, Contains 2% or Less of Semolina Flour, Salt, Cultured Whey (to Preserve Quality), Whey, Yeast, Vinegar, Evaporated Cane Syrup, Sodium Bicarbonate, Enzymes, Soy Lecithin, Canola Oil), Cheeses (Whole Milk Mozzarella Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Fresh Mozzarella [Pasteurized Milk, Citric Acid, Lactic Acid, Salt, Enzymes], Provolone Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Parmesan Cheese [Pasteurized Cows Milk, Cheese Cultures, Salt, Enzymes], Romano Cheese [Pasteurized Cows Milk, Cheese Cultures, Salt, Enzymes)), Basil Pesto (Canola/Olive Oil Blend, Basil, Parmesan Cheese (Cow's Milk, Cultures, Salt, Enzymes), Spinach, Garlic, Citric Acid and Sea Salt), Tomatoes, Basil.
Product Attributes
Warning
Contains: Contains milk, soy, wheat.
Directions
Baking Directions: Do not thaw or eat pizza before baking. Remove pizza from all packaging. Bake until cheese is melted and crust is golden brown. Ovens may vary, please rely on appearance. For a softer crust, bake on an oven-proof pan. Due to the unique ingredients, toppings may have shifted. 1. Preheat oven to 425 degrees F. 2. Place frozen pizza center rack. 3. Bake for 11-13 minutes. 4. Eat & join the adventure. Keep frozen. Cook thoroughly.
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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