Dinner with Open Nature classic crust cheese pizza
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
CRUST (WHEAT FLOUR, WATER, ORGANIC SOYBEAN OIL, YEAST, ORGANIC EVAPORATED CANE SUGAR, SALT, HONEY, ASCORBIC ACID), LOW MOISTURE WHOLE MILK MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND NATAMYCIN [A NATURAL MOLD INHIBITOR]), TOMATO PUREE (TOMATOES, SALT, CITRIC ACID), WHITE CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, AND ENZYMES), WATER, CONTAINS 2% OR LESS OF: TOMATOES PASTE, PARMESAN AND ROMANO CHEESE BLEND (PARMESAN CHEESE [PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES], ROMANO CHEESE [PASTEURIZED SHEEP'S MILK, CHEESE CULTURES, SALT, ENZYMES]), SPICES, GRANULATED GARLIC, SALT.
Open Nature, pizza, serving 138 g, package 19.4 oz/551 g. Ingredients as printed on the label.
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Other cheese
- Vince & Sons tortellini, spinach & cheeseVince & Sons
- Archer Farms 3-cheese ravioliArcher Farms
- Simply Balanced organic three cheese rising crust pizzaSimply Balanced
- Perfect Pasta cheese ravioliPerfect Pasta
- Monterey Gourmet Foods five cheese ravioliMonterey Gourmet Foods
- Monterey Gourmet Foods spinach & cheese ravioliMonterey Gourmet Foods
- Cha-Ching mc n cheeseCha-Ching
- Three Bridges spinach & cheese ravioli, spinach & cheeseThree Bridges
- La Piana tortellini with cheese fillingLa Piana
- Mehadrin light greek non fat yogurt cheese snackMehadrin
Cooks as cheese, frozen pizza. Half of it left? Use up the cheese.