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Hy-Vee Take & Bake Supreme Medium Traditional Crust Pizza

  • 31.8 oz Box

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Description

Creamy pizza sauce made with vine-ripened fresh tomatoes and basil leaf, fresh toppings and whole milk Wisconsin mozzarella cheese atop a soft thick crust.

UPC: 0075450238800

UnasPizza Crust (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Water, Yeast, Contains 2% or Less of Each of the Following: Palm Oil, Natural Butter Flavor, Salt, Sugar, Soybean Oil, DATEM Blend [DATEM, Enzyme Blend {Salt, Wheat Starch, Enzymes}], Wheat Gluten, Dextrose, Guar Gum, Malted Wheat Flour, Sodium Acid Pyrophosphate, Soy Lecithin, Ascorbic Acid, Bakery Enzyme Blend [Salt, Wheat Starch, Amylase], Xanthan Gum, Cellulose Gum), Low-Moisture Part-Skim and Low-Moisture Whole Milk Mozzarella Cheese Blend (Pasteurized Part-Skim Milk, Pasteurized Milk, Cheese Culture, Salt, Enzymes, and Powdered Cellulose [to prevent caking]), Pizza Sauce (Crushed Tomatoes [Water, Crushed Tomatoes], Tomato Paste, Salt, Sunflower Oil, Extra Virgin Olive Oil, Citric Acid, Spices, Granulated Garlic, Sodium Benzoate and Potassium Sorbate added as preservatives), Italian Sausage (Pork, Water, Spices, Salt, Corn Syrup Solids, Garlic, Sugar, Paprika, Lemon Juice Powder [Corn Syrup Solids, Lemon Juice Solids, Lemon Oil], BHA, BHT, Citric Acid), Beef Sausage (Beef, Water, Hydrolyzed Soy Protein, Salt, Spices, Sugar, Dried Onion, Brown Sugar, Caramel Color, Vinegar Powder [Maltodextrin, Modified Corn Starch, Vinegar], Lemon Juice Powder [Corn Syrup Solids, Lemon Juice Solids, Lemon Oil], Safflower Oil, Disodium Inosinate and Disodium Guanylate, Spice Extracts, Citric Acid, Garlic Powder), Mushrooms, Black Olives (Olives, Water, Salt and Ferrous Gluconate to stabilize color), Green Bell Pepper, Red Onion, Pepperoni (Pork and Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin of Paprika, Flavorings, Sodium Ascorbate, Sodium Nitrite, BHA, BHT, Citric Acid), Canola Oil. signed Contains Milk, Soy, Wheat.
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