Bellatoria Ultra Thin Crust Ultimate 5 Cheese Pizza

$9.99
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Bellatoria Ultra Thin Crust Ultimate 5 Cheese Pizza

Bellatoria Ultimate 5 cheese Pizza

Ultra Thin and Crispy pizza topped with Mozzarella, Asiago, Provolone, Romano and Fontina cheese, rich Italian sauce and Italian spices.

Ingredients:

Low Moisture Part Skim Mozzarella Cheese (Pasteurized Milk, Salt, Cheese Cultures, Enzymes), Crust (Wheat Flour[Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid], Water, Soybean Oil, Dough Conditioner [Malted Barley Flour, Dextrose], Yeast [Yeast, Sorbitan Monostearate, Ascorbic Acid], Dextrose, Extra Virgin Olive Oil, Salt), Sauce (Water, Tomato Paste, Seasoning [Modified Food Starch, Sugar, Salt, Spices, Maltodextrin, Dextrose, Garlic & Onion, Guar Gum, Citric Acid, Beet Powder, Extractives of Paprika {Color}], Corn Oil), Four Cheese Blend (Low Moisture Part Skim Mozzarella Cheese [Cultured Pasteurized Part Skim Milk, Salt, Enzymes], Mild Asiago Cheese [Cultured Pasteurized Milk, Salt, Enzymes], Provolone Cheese with Smoke Flavor [Cultured Pasteurized Milk, Salt, Enzymes, Smoke Flavor], Romano Cheese [Cultured Pasteurized Part Skim Milk, Salt, Enzymes], Powdered Cellulose [to Prevent Caking], Natamycin [a Natural Mold Inhibitor]),  Fontina Cheese (Fontina Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Powdered Cellulose [to Prevent Caking], Potassium Sorbate and Natamycin [Preservatives]), Parsley, Garlic, Seasoning (Spices [Oregano, Pepper, Basil], Maltodextrin, Onion & Garlic, Soybean Oil, Parsley).

Contains: Soy, Milk and Wheat

 

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  • 5
    Ultra Thin Crust 5 cheese pizza

    Posted by Lou Engelke on May 10th 2019

    Absolutely delicious! We moved to the Vancouver, WA and when I found out that we could order our Bellatoria pizzas I was overjoyed. They do not have any good frozen pizzas out here and we've always enjoyed Bellatoria. Thank you for allowing people to order online and we will be ordering often. The pizzas were still totally frozen and we are so very please. Respectfully, Lou Engelke