Dinner with Zuppardi's Apizza pepperoni handmade apizza, pepperoni
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
DOUGH (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, POTASSIUM BROMATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, WATER, YEAST, SALT), SAUCE (PEELED TOMATOES, TOMATO PUREE, BASIL, SALT, ACIDITY REGULATOR: CITRIC ACID, VINE-RIPENED FRESH TOMATOES, OREGANO, GARLIC POWDER), MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), PEPPERONI (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF WATER, DEXTROSE, SPICES, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID.), PECORINO ROMANO CHEESE (SHEEPS MILK, SALT, RENNET.), BLENDED OIL (VEGETABLE OIL(MA. CONTAIN SOYBEAN, CANOLA, CORN, SUNFLOWER), OLIVE POMACE OIL, BETA-CAROTENE), CORNMEAL.
Zuppardi's Apizza, pizza, serving 60 GRM, package 13 oz/360 g. Ingredients as printed on the label.
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Cooks as pepperoni. Half of it left? Use up the pepperoni.