MEATBALL PIZZA

PIZZA CRUST (WHEAT FLOUR, DURUM SEMO- LINA FLOUR, EXTRA VIRGIN OLIVE OIL, KOSHER SALT, YEAST {YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID, CEL- LULOSE GUM}), MEATBALLS (ITALIAN SAUSAGE {ITALIAN SAUSAGE WITH TOMATO AND CHEESE [PORK, WATER, SALT, TOMATO SAUCE {VINE RIPENED FRESH TOMATOES, SALT, ON- ION POWDER, GARLIC POWDER, RED PEPPER, NATURALLY DE- RIVED CITRIC ACID}, FENNEL, CHEESE {CULTURED MILK, EN- ZYMES, SALT], PEPPER, SWEET BASIL, GARLIC}], GROUND BEEF, EGGS, BREADCRUMBS {WHEAT FLOUR, SALT, YEAST}, PAR- MESAN CHEESE {CULTURED PASTEURIZED COW’S MILK, SALT, ENZYMES}, PINE NUTS, OLIVE OIL, GARLIC, PARSLEY, KOSHER SALT), TOMATO SAUCE (TOMATOES {VINE-RIPENED FRESH PLUM TOMATOES, TOMATO JUICE, FRESH BASIL LEAF, SALT, NATURALLY DERIVED CITRIC ACID}, EXTRA VIRGIN OLIVE OIL, ONION, BASIL, KOSHER SALT), MOZZARELLA CHEESE (PAS- TEURIZED MILK, LACTIC AND CITRIC ACID, SALT, ENZYMES), FONTINA CHEESE (CULTURED PASTEURIZED COW’S MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED PASTEUR- IZED COW’S MILK, SALT, ENZYMES), SEA SALT.

KEEP FROZEN UNTIL READY TO COOK. PREHEAT OVEN TO 425º F. REMOVE PACKAGING. COOK DIRECTLY ON RACK FOR CRISPIER CRUST. COOK ON BAKING SHEET OR STONE FOR SOFTER CRUST. BAKE 8-12 MINUTES. COOK TO AN INTERNAL TEMPERATURE OF 160ºF MEASURED BY A FOOD THERMOMETER. SLICE AND ENJOY. DO NOT MICROWAVE.