Rising Crust
Hawaiian Pizza
NET WT 26.5 oz (1 lb 10.5 oz) 753 g
LET'S COOK
Preparation Instructions
Step 1
Preheat & bake at 400°F. Keep pizza frozen while preheating.
Step 2
Remove pizza from freshness wrap.
Step 3
Place pizza directly on center oven rack.
Step 4
Bake 26 minutes.
Step 5
Enjoy!
Tips
Pizza is done when cheese is melted and edges are golden brown. DIGIORNO pizza bakes up fresh and hot so please use care when handling. Let stand 5 minutes before enjoying.
Pizza must be cooked thoroughly to 165°F for food safety and quality.
WHY IT'S SO TASTY
Made with Real Cheese
Fresh Baked Taste Fresh Baked Aroma
Rising Crust
Nutrition
Nutrition Item and Amount per Serving | % Daily Value* |
---|---|
Total Fat 9g | 12% |
Saturated Fat 4g | 20% |
Trans Fat 0g | |
Cholesterol 25mg | 8% |
Sodium 780mg | 34% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 1g | 4% |
Total Sugars 7g | |
Incl. 3g Added Sugars | 6% |
Protein 17g | 23% |
Vitamin D 0mcg | 0% |
Iron 2.8mg | 15% |
Calcium 200mg | 15% |
Potassium 170mg | 4% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, AND FOLIC ACID), WATER, LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), PINEAPPLE, CANADIAN STYLE BACON WATER ADDED MADE WITH PORK SIRLOIN HIPS, CHOPPED AND FORMED, SMOKE FLAVOR ADDED (CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, NATURAL SMOKE FLAVOR, SODIUM ERYTHORBATE, SODIUM NITRITE), TOMATO PASTE, WHEAT GLUTEN, SUGAR, 2% OR LESS OF VEGETABLE OIL (SOYBEAN OIL AND/OR CORN OIL), DEGERMINATED WHITE CORN MEAL, YEAST, SALT, DATEM, BAKING SODA, SPICES, WHEAT FLOUR, ENZYMES, DRIED GARLIC, ASCORBIC ACID (DOUGH CONDITIONER).
Contains a Bioengineered Food Ingredient
Allergens
CONTAINS: WHEAT, MILK.
*Please refer to the label on your product for the most accurate nutrition, ingredient, and allergen information
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