Dinner with Gino's East four cheese mozzarella, cheddar, parmesan, romano chicago tavern-style thin crust pizza, four cheese
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
CRUST: FLOUR (WHEAT, MALTED BARLEY), WATER, SOYBEAN OIL, YEAST, SALT, DEXTROSE, CALCIUM PROPIONATE (PRESERVATIVE), AND SOY LECITHIN. SAUCE: TOMATO PASTE, SALT, CALCIUM CHLORIDE AND NATURALLY DERIVED CITRIC ACID, WATER, SAUCE SEASONING (SALT, DEHYDRATED GARLIC, SPICES AND 2% OR LESS SOYBEAN OIL ADDED AS A PROCESSING AID). CHEESE: LOW MOISTURE MOZZARELLA CHEESE, PASTEURIZED SKIM MILK, CHEESE CULTURES, SALT, VINEGAR, ENZYMES, NATAMYCIN (NATURAL MOLD INHIBITOR), CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES AND ANNATTO FOR COLOR], PARMESAN [PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES AND POWDERED CELLULOSE (ANTI-CAKING AGENT), ROMANO [PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES].
Gino's East, pizza, serving 113 g, package 24 oz/680 g. Ingredients as printed on the label.
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Cooks as parmesan, mozzarella, cheddar. Half of it left? Use up the parmesan.