Dinner with Digiorno primo pepperoni thin hand-tossed style crust pizza, pepperoni
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), WATER, PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF SPICES, DEXTROSE, PORK STOCK, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM NITRITE, SODIUM ASCORBATE, PAPRIKA, PROCESSED WITH NATURAL SMOKE FLAVOR, BHA, BHT, CITRIC ACID TO HELP PROTECT FLAVOR), CONCENTRATED CRUSHED TOMATOES, 2% OR LESS OF VEGETABLE OIL SHORTENING (PALM OIL, NATURAL FLAVOR, BETA CAROTENE [COLOR]), EXTRA VIRGIN OLIVE OIL, SALT, SPICES, SUGAR, YEAST, VEGETABLE OIL (CANOLA OIL AND/OR SOYBEAN OIL), GARLIC PUREE (GARLIC, VINEGAR), MALTED BARLEY FLOUR, BREAD CRUMBS (BLEACHED WHEAT FLOUR, YEAST, SUGAR, SALT)
Digiorno, pizza, serving 122 GRM, package 17.2 oz. Ingredients as printed on the label.
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Cooks as pepperoni, frozen pizza. Half of it left? Use up the pepperoni.