Dinner with Digiorno sausage & pepperoni original rising crust pizza, sausage & 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, WATER. LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), COOKED SEASONED PIZZA TOPPING MADE WITH PORK AND CHICKEN, BHA, BHT AND CITRIC ACID ADDED TO HELP PROTECT FLAVOR (PORK, MECHANICALLY SEPARATED CHICKEN, WATER, TEXTURED SOY PROTEIN CONCENTRATE, SPICES, SALT, SUGAR, SODIUM PHOSPHATES, PAPRIKA, NATURAL PORK FLAVOR (MODIFIED CORNSTARCH, PORK FAT. NATURAL FLAVORS. PORK STOCK. GELATIN. AUTOLYZED YEAST EXTRACT, SODIUM PHOSPHATES, THIAMINE HYDROCHLORIDE, SUNFLOWER OIL, PROPYL GALLATE), SPICE EXTRACTIVES, BHA, BHT, CITRIC ACID, TOMATO PASTE, 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), SUGAR, 2% OR LESS OF VEGETABLE OIL (SOYBEAN OIL AND/OR CORN OIL), WHEAT GLUTEN, DEGERMINATED YELLOW CORN MEAL, YEAST. SALT. DATEM, BAKING SODA, SPICES, WHEAT FLOUR. ENZYMES, DRIED GARLIC, ASCORBIC ACID (DOUGH CONDITIONER).
Digiorno, pizza, serving 143 g, package 30.3 oz/858 g. Ingredients as printed on the label.
More from Digiorno
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Cooks as sausage, pepperoni, frozen pizza. Half of it left? Use up the sausage.