Dr. Oetker Ristorante Pollo Pizza Frozen 355g
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Pizza Speciale, Pizza Funghi, Pizza Hawaii, Pizza Mozzarella, Pizza Pepperoni-Salame
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- Brands: Dr Oetker
Oven cook - From Frozen. Three simple steps to perfect Pizza...
1 Preheat your oven. Keep pizza frozen until oven is up to temperature.
2 Remove all outer packaging.
3 Place frozen pizza directly onto the bottom wire oven shelf. Rotate pizza halfway through cooking.
Conventional 220°C, 425°F 11-14mins.
Fan 200°C 11-14mins.
Gas mark 6 11-14mins.
Caution topping will be extremely hot!
Country of Origin
Dr. Oetker UK Ltd.,
20 Marathon Place,
Dr. Oetker Ireland Ltd.,
Full Product Name:
Frozen pizza richly topped with mozzarella & Edam cheese, chicken breast, spinach and sweetcorn on a thin and crispy base.
Keep frozen at -18°C (*** - compartment of freezer).
If food has thawed, do not refreeze
Best Before End See Side Panel
Manufactured in the UK
Allergy Advice: For allergens see highlighted ingredients
Wheat Flour (with Calcium, Iron, Thiamin (B1), Niacin (B3)), Tomato Puree, Marinated Chicken Breast (9%) (Chicken Breast, Vegetable Oil (Sunflower), Salt, Dextrose, Tomato Powder, Spices, Sugar, Flavouring), Spinach (7%), Sour Cream, Mozzarella Cheese (5%), Edam Cheese (5%), Vegetable Oil (Rapeseed), Tomato Pieces (1%), Sweetcorn (1%), Yeast, Water, Salt, Basil, Sugar, Modified Potato Starch, Garlic, Oregano, Paprika, Potato Starch, Chilli Powder, Hydrolysed Vegetable Protein, Maltodextrin, Caramel, Spirit Vinegar, Wine Vinegar, Barley Malt Vinegar, Barley Malt Extract, Dessert Wine, Flavouring
|Typical Values||(as sold) Per 100 g||(as sold) Per 1/2 Pizza||% RI *|
|Energy kJ||933 kJ||1707 kJ||20 %|
|Energy kCal||223 kcal||408 kcal||20 %|
|Fat||9.0 g||16.5 g||24 %|
|of which saturates||3.1 g||5.7 g||29 %|
|Carbohydrates||25.7 g||46.9 g||18 %|
|of which sugars||2.5 g||4.6 g||5 %|
|Protein||8.8 g||16.2 g||32 %|
|Salt||1.08 g||1.95 g||33 %|
|*Reference intake of an average adult (8400 kJ/2000kcal)|
- Tesco Price Match
- ** Matched to Tesco's standard retail price on 24-Apr-2015 at 01:32. See our Terms and Conditions for full details.
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