Dinner with Open Nature classic crust garden vegetable 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), CREME FRAICHE (CREAM, CULTURES), LOW MOISTURE WHOLE MILK MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND NATAMYCIN [A NATURAL MOLD INHIBITOR]), SPINACH, WHITE CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, AND ENZYMES), ZUCCHINI, TOMATOES, MUSHROOMS, RED BELL PEPPERS, RED ONION, CONTAINS 2% OR LESS OF: 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]), GRANULATED GARLIC, OREGANO.
Open Nature, pizza, serving 145 g, package 20.4 oz/580 g. Ingredients as printed on the label.
More from Open Nature
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Other frozen pizza
- Simply Balanced organic three cheese rising crust pizzaSimply Balanced
- Caputo gourmet pizza sauceCaputo
- Big Y pizza bitesBig Y
- Giant Eagle sauce, traditional pizzaGiant Eagle
- Price Rite pizza saucePrice Rite
- Hannaford pizza sauceHannaford
- Real Foods pizza crimini mushroomsReal Foods
- Cascone's traditional sicilian style pizza sauceCascone's
- Hannaford mini pizza bagelsHannaford
- Tony's crustoli pizza, pepperoniTony's
Cooks as frozen pizza. Half of it left? Use up the frozen pizza.