Dinner with Tops four cheese wood fired quattro formaggi naples style hand-stretched pizza, four cheese quattro formaggi
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
CRUST: DOUGH (WHEAT FLOUR, WATER, SUNFLOWER OIL, SALT, YEAST). TOPPING: LOW MOISTURE PART-SKIM MOZZARELLA CHEESE (MILK, SALT, MICROBIAL RENNET, LACTIC FERMENTS), TOMATO SAUCE (CRUSHED TOMATOES, TOMATO PULP, OLIVE OIL, SUGAR, SALT, OREGANO, BASIL), PROVOLONE CHEESE (MILK, SALT, ANIMAL RENNET), PECORINO ROMANO DOP CHEESE (SHEEP'S MILK, SALT, ANIMAL RENNET, LACTIC FERMENTS), GRANA PADANO DOP CHEESE (MILK, SALT, ANIMAL RENNET, PRESERVATIVE: LYSOZYME FROM EGGS), SUNFLOWER OIL.
Tops, pizza, serving 153 g, package 16.2 OZ/460 g. Ingredients as printed on the label.
More from Tops
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- Castello creamy havarti cheese slices, creamy havartiCastello
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Cooks as cheese, frozen pizza. Half of it left? Use up the cheese.