10″ Gluten-Free Pesto & Cheese
(Case of 6)
- $9.99 / PIZZA
- Fresh Basil
- Sunflower Seeds
- Fresh Garlic
80 in stock
- Crust: Tapioca Starch, Whole Milk, Potato Starch, Egg Whites, Vermont Cheddar Cheese (Cow Milk, Select Cultures, Salt, Enzymes), Canola Oil, Kosher Salt, Mozzarella Cheese (Whole Milk, Vegetable Rennet, Salt), Parmesan Cheese (Cultured Milk, Vegetable Rennet, Salt).
- Toppings: Mozzarella Cheese (Whole Milk, Vegetable Rennet, Salt), Pesto Sauce (Extra Virgin Olive Oil, Canola Oil, Fresh Basil, Salted Butter, Hulled Sunflower Seeds, Parmesan Cheese (Cultured Milk, Vegetable Rennet, Salt), Fresh Parsley, Fresh Garlic, Sea Salt), Asiago Cheese (Whole Milk, Vegetable Rennet, Salt), Parmesan Cheese (Cultured Milk, Vegetable Rennet, Salt), Garlic Oil (Extra Virgin Olive Oil, Organic Canola Oil, Fresh Organic Garlic), Herbs, Sea Salt.
Contains Milk and Eggs.
REMOVE FLATBREAD FROM PLASTIC WRAPPING.
THAW FOR 15-30 MINUTES for the best pizza experience -it really makes a difference!
It takes about the same amount of time to thaw as it takes for your oven to preheat.
While the pizza thaws, preheat the oven to 425˚. Place directly on oven rack.
Bake for 5-8 minutes.
The crust should be lightly crisp to the touch, the cheese bubbly. The trick is not to overcook. It will make your flatbread dry. Remove from oven, slice, serve and ENJOY!
NOT READY TO EAT.
This product must be cooked to an internal temperature of 165˚F prior to eating. Refrigerate any unused heated portion.
Tip: It’s a good idea to place another pan or a piece of aluminum foil on the rack below the pizza (not directly on bottom of oven) to catch any drips while baking.
Used to be better like a month ago..maybe the ones you buy in stores are better not sure..there still good though they look and taste rushed.