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Wicked Kitchen Margherita Pizza Sourdough 284G

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Product Details

Each pack

  • Energy

    3068kJ
    732kcal
    ,37% " of your " GDA

  • Fat

    30.7g
    ,44% " of your " GDA

  • Saturates

    10.4g
    ,52% " of your " GDA

  • Sugars

    9.3g
    ,10% " of your " GDA

  • Salt

    3.2g
    ,53% " of your " GDA

of the reference intake*

Typical values per 100g: Energy 1149kJ / 274kcal

Seeded sourdough base, topped with tomato and basil sauce, semi-dried tomato and dairy free mozzarella cheese alternative with a sachet of fresh basil dressing.

Wood Fired sourdough, topped with Nana's red sauce, marinated tomato, dairy free mozzarella cheese alternative and fresh pesto drizzle
Wood Fired sourdough, topped with Nana's red sauce, marinated tomato, dairy free mozzarella cheese alternative and fresh pesto drizzle


Allergy Information

For allergens, including cereals containing gluten, see ingredients in bold.


Lifestyle

Suitable for Vegans


Pack Quantity

284g e


Usage Count

1 Servings


Preparation and Usage

Place the basil dressing sachet to one side, or, if frozen, place into a bowl of hot water.


Origin Country Name

United Kingdom


Recycling Info

Carton - Card widely recycled

Base - Card widely recycled

Film - Plastic not currently recycled


Return To

Tesco Stores Ltd.,
Welwyn Garden City AL7 1GA,
U.K


Ingredients

INGREDIENTS: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Dairy Free Mozzarella Cheese Alternative (16%) [Water, Coconut Oil, Modified Potato Starch, Modified Maize Starch, Maize Starch, Rice Starch, Potato Starch, Sea Salt, Preservative (Sorbic Acid), Colour (Beta-Carotene), Vitamin B12], Tomato and Basil Sauce (15%) [Tomato, Tomato Paste, Rapeseed Oil, Extra Virgin Olive Oil, Garlic Purée, Thyme, Basil, Oregano, Lemon Juice, Sugar, Salt, Black Pepper], Semi Dried Tomatoes (12%), Rapeseed Oil, Basil Dressing Sachet (5%) [Rapeseed Oil, Water, Basil, Spinach, Extra Virgin Olive Oil, Lemon Juice, Mint, Pumpkin Seed, Garlic Purée, Yeast Extract, Black Pepper], Water, Semolina (Wheat), Yeast, Salt, Extra Virgin Olive Oil, Poppy Seeds, Golden Linseed, Sourdough Culture (Wheat), Sunflower Oil, Garlic, Oregano, Wheat Starch, Malted Wheat.


Storage

Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.
Keep refrigerated.

Instructions

Cooking Method: Oven

Cooking Instructions

Temperature: 220°C, Fan 200°C, Gas 7
Time: 9-10 mins
Place pizza directly onto the oven shelf in the top of a pre-heated oven with a baking tray on the shelf below, for 9-10 minutes. Drizzle over the contents of the basil dressing sachet.


Cooking Method: Oven

Cooking Instructions

Temperature: 220°C, Fan 200°C, Gas 7
Time: 14-15 Mins
Place pizza directly onto the oven shelf in the top of a pre-heated oven with a baking tray on the shelf below, for 14-15 minutes. Place frozen sachet of basil dressing into a bowl of hot water. Drizzle over the contents of the basil dressing sachet.



Nutrition

Nutrition
Typical ValuesPer 100gEach pack (267g**)
Energy (kJ)11493068
Energy (kcal)274732
Fat (g)11.530.7
Saturates (g)3.910.4
Carbohydrate (g)35.494.5
Sugars (g)3.59.3
Fibre (g)2.97.7
Protein (g)5.815.5
Salt (g)1.23.2




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Using product information

While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.

If you have any queries, or you'd like advice on any Tesco brand products, please contact Tesco Customer Services, or the product manufacturer if not a Tesco brand product.

Although product information is regularly updated, Tesco is unable to accept liability for any incorrect information. This does not affect your statutory rights.

This information is supplied for personal use only, and may not be reproduced in any way without the prior consent of Tesco Stores Limited nor without due acknowledgement.

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