CRUST: [FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR), WATER, SOYBEAN OIL, YEAST, SALT, DEXTROSE, CALCIUM PROPIONATE (PRESERVATIVE), SOY LECITHIN], SAUCE [TOMATO PUREE (WATER, TOMATO PASTE), SEASONING (SPICES, DEHYDRATED GARLIC, SALT)], ITALIAN STYLE MEATBALLS [BEEF, PORK, WATER, BREAD CRUMBS (WHEAT FLOUR, SALT, YEAST), ROMANO CHEESE (PASTEURIZED COW’S MILK, CHEESE CULTURES, SALT, ENZYMES), RICOTTA CHEESE (WHEY, PART SKIM MILK, CREAM, VINEGAR, STABILIZERS {XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM}), TEXTURED VEGETABLE PROTEIN (SOY PROTEIN CONCENTRATE, CARAMEL COLOR), LIQUID EGG WHITES, SALT, DEHYDRATED GARLIC, SPICES, PARSLEY, BROWN SUGAR, CARAMEL COLOR, DISODIUM INOSINATE, DISODIUM GUANYLATE, BHA, BHT, AND CITRIC ACID (TO PROTECT FLAVOR)], LOW MOISTURE PART SKIM MOZZARELLA CHEESE [LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM COW’S MILK, CHEESE CULTURE, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING)], LOW MOISTURE MOZZARELLA CHEESE [LOW MOISTURE MOZZARELLA CHEESE (PASTEURIZED COW’S MILK, CHEESE CULTURE, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING)], PEPPERONI [PORK, BEEF, SALT, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM NITRITE (PRESERVATIVE), BHA, BHT AND CITRIC ACID (TO PROTECT FLAVOR)].

• Preheat the oven to 425 degrees.
• Remove the pizza from the packaging and the cardboard circle.
• Place the pizza on a pizza pan on the center rack of the oven.
• Bake for approximately 11 minutes or until the cheese starts to become golden brown.
• Remove the pizza from the oven and place it on the cardboard circle that is provided.
• Allow the pizza to cool for a few minutes before using a pizza cutter to cut it into slices.