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  3. Imported wood-fired italian crust pizza
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Meals · 0075706161010

Imported wood-fired italian crust pizza

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Crust60%—
  • Wheat flour30.9%—›
  • Water14.5%—›
  • Extra virgin olive oil7.3%—
  • Olive oil3.6%—›
  • Durum wheat semolina1.8%—›
  • Salt0.8%—›
  • Sourdough0.5%—
  • Wheat flour0.3%—›
  • Water0.3%—›
  • Dextrose0.3%—›
  • Malted wheat flour0.1%—
  • Yeast<0.1%—›
  • Soya lecithin<0.1%—›
  • Processing aid<0.1%—
  • Cheese20%—›
  • Provolone cheese10%—
  • Pasteurised milk5%—
  • Lactic ferments2.5%—
  • Salt0.8%—›
  • Enzyme1.7%—›
  • Mozzarella5%—
  • Pasteurised milk2.5%—
  • Skimmed milk1.3%—
  • Microbial culture0.6%—
  • Salt0.3%—›
  • Enzyme0.3%—›
  • Ricotta salata2.5%—
  • Whey1.3%—›
  • Pasteurised milk0.6%—
  • Vinegar0.3%—›
  • Salt0.3%—›
  • Asiago cheese2.5%—
  • Pasteurised milk1.3%—
  • Lactic ferments0.6%—
  • Salt0.3%—›
  • Enzyme0.3%—›
  • Garlic oil10%—›
  • Olive oil5%—›
  • Garlic flavouring5%—
  • Sunflower oil2.5%—›
  • Natural flavouring2.5%—
  • Garlic5%—›
  • Garlic2.5%—›
  • Canola oil1.3%—›
  • Olive oil0.6%—›
  • Natural flavouring0.6%—
  • Basil5%—›
Show original label text

Crust (wheat flour, water, extra virgin olive oil, olive oil, durum wheat semolina, salt, sourdough [wheat flour, water], dextrose, malted wheat flour, yeast, soy lecithin [processing aid]), cheeses (provolone cheese [pasteurized milk, cheese culture, salt, enzymes], diced mozzarella [pasteurized milk, nonfat milk, cultures, salt, enzymes], ricotta salata [pasteurized whey, pasteurized milk, vinegar, salt], asiago cheese [pasteurized milk, cheese cultures, salt, enzymes]), garlic flavored oil (olive oil, garlic flavor [sunflower oil, natural flavor]), roasted garlic (garlic, canola oil, olive oil, natural flavor), basil.

Food health

Nutrition profile and additives of concern

Per-ingredient concern · chemical identity, not food safety

  1. 01Cheese, Cheddar, ext.CompoundNot assessed
  2. 02GARLIC OILCompoundNot assessed
  3. 03GARLICCompoundNot assessed
  4. 04BASILCompoundNot assessed

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