Dinner with Sophia's Favorite gourmet flatbread pizza, wild mushroom asparagus
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
TOPPING: FIRE ROASTED VEGETABLES (PORTABELLA MUSHROOMS, TOMATOES, ASPARAGUS), ALFREDO CREAM [WHIPPING CREAM (CREAM, MILK), PECORINO ROMANO CHEESE (PASTEURIZED SHEEP'S MILK, CULTURE, ENZYMES, SALT), ONIONS, CORN STARCH, VEGETABLE OIL (CANOLA AND/OR OLIVE OILS), SALT, BLACK PEPPER], LOW-MOISTURE MOZZARELLA CHEESE (WHOLE MILK, CHEESE CULTURE, SALT, ENZYMES), FONTINA CHEESE (CULTURED MILK, ENZYMES, SALT), PROVOLONE CHEESE (PASTEURIZED WHOLE MILK, CHEESE CULTURE, SALT, ENZYMES), THYME, SALT. CRUST: WHEAT FLOUR, WATER, CORN OIL, YEAST, SALT, HONEY, GARLIC POWDER.
Sophia's Favorite, prepared pasta & pizza sauces, serving 133 g, package 14.1 oz/399 g. Ingredients as printed on the label.
More from Sophia's Favorite
Other mushrooms
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- Road's End Organics shiitake mushroom gluten free quick gravyRoad's End Organics
- Rustic Bakery handmade sourdough flatbread, wild mushroom & white truffleRustic Bakery
- Roundy's 98 % fat free cream of mushroom condensed soupRoundy's
- Roundy's cream of mushroom condensed soupRoundy's
- Roundy's cream of mushroom condensed soupRoundy's
- Weis homestyle gravy, mushroomWeis
- Roundy's homestyle pasta sauce, mushroomRoundy's
- Isola gourmet sauce, grilled eggplant & porcini mushroomIsola
- Roundy's mushroom gravyRoundy's
Cooks as mushrooms, asparagus, naan. Half of it left? Use up the mushrooms.