Description
Details
Our
pizza makers have been obsessing over the perfect TOMBSTONE Pizza for
more than 50 years. These experts say, it’s all about the ingredients,
balancing the flavors and creating the perfect crust, sauce, cheese and
toppings. That obsession is our love for our pizzas. TOMBSTONE Original
Classic Sausage – take a bite and fall in love. What do you want on your
TOMBSTONE?
Ingredients
Water,
Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamin
Mononitrate, Riboflavin, Folic Acid), Low-moisture Part-skim Mozzarella
Cheese (part-skim Milk, Cheese Culture, Salt, Enzymes), Tomato Paste,
Cooked Seasoned Pizza Topping (pork, Water, Mechanically Separated
Chicken, Textured Vegetable Protein [soy Protein Concentrate, Caramel
Color], Salt, Modified Corn Starch, Beef, Spices, Soy Protein
Concentrate, Flavoring, Sodium Phosphate, Caramel Color, Bha, Bht,
Citric Acid. Cooked In Pork Fat, Beef Fat Or Vegetable Oil), Vegetable
Blend (green Bell Peppers, Black Olives, Red Bell Peppers, Onions),
Pepperoni Made With Pork, Chicken And Beef (pork, Mechanically Separated
Chicken, Beef, Salt, Contains 2% Or Less Of Pork Stock, Spices,
Dextrose, Lactic Acid, Starter Culture, Oleoresin Of Paprika, Flavoring,
Sodium Ascorbate, Sodium Nitrite, Bha, Bht, Citric Acid), Contains Less
Than 2% Of Vegetable Oil (soybean Oil And/or Corn Oil), Sugar,
Seasoning Blend (salt, Spice, Dried Garlic), Yeast, Salt, L-cysteine
Hydrochloride.
Directions
Cooking
Directions:Preheat oven to 400degF. Remove pizza from overwrap and
cardboard.Place pizza directly on center oven rack position (6 to 8
inches from bottom of oven). Bake pizza for 18 to 20 minutes or until
cheese is melted and edges are golden brown.Ovens may vary, adjust
cooking time and oven temperatures as needed. Tombstone® pizza bakes up
hot. Let pizza stand 5 minutes before enjoying.
Keep frozen.
Warnings
Product
must be cooked thoroughly to 160degF for food safety and quality. Do
not allow product to thaw. Do not eat without cooking. Not ready to eat.
Cook thoroughly.
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