Dinner with Weis brick oven style pizza, calcium propionate to retard spoilage of crust
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
TOPPINGS: CHEESES (LOW MOISTURE MOZZARELLA [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], FONTINA [PASTEURIZED MILK CHEESE CULTURES, SALT, ENZYMES], PROVOLONE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], ASIAGO [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], PARMESAN [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES]), SAUCE (WATER, TOMATO PASTE, SOYBEAN OIL, MODIFIED FOOD STARCH, SALT, SPICES, GARLIC POWDER, XANTHAN GUM, PAPRIKA, ONION POWDER, PARMESAN CHEESE [PASTEURIZED CULTURED PART-SKIM MILK, SALT, ENZYMES]). CRUST: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYME), WATER, SEMOLINA, DEXTROSE, SOYBEAN OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, SALT, YEAST, OLIVE OIL, SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, DOUGH CONDITIONER (DATEM, WHEAT GLUTEN, SUGAR, DEXTROSE, WHEAT FLOUR, GUAR GUM, ACTIVE MALT FLOUR, CALCIUM PYROPHOSPHATE, SOY LECITHIN, ASCORBIC ACID, ENZYME, L-CYSTEINE), CALCIUM PROPIONATE TO RETARD SPOILAGE.
Weis, pizza, serving 131 g, package 18.5 oz/524 g. Ingredients as printed on the label.
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Cooks as frozen pizza. Half of it left? Use up the frozen pizza.