Tomato Stuffed Crust Sticky BBQ Jackfruit
Quantity: 490 gram
We take our tomato sauce stuffed crust pizza base and top it with lashings of BBQ sauce, dairy free mozzarella alternative, BBQ seasoned jackfruit, red and green peppers and red onion.
Preparation
These are cooking guidelines only. Keep pizza frozen until ready to bake. Pre-heat your oven. Cook for approx.: FAN OVEN 180°C, 16-21 minutes, CONVENTIONAL OVEN 200°C/400°F, 16-21 minutes, GAS OVEN Gas mark 6, 20-25 minutes. 1. Remove all packaging and place pizza onto a baking tray. 2. Place on the middle shelf of a pre-heated oven. 3. Rotate baking tray half way through cooking. 4. Ensure the product is thoroughly cooked beofre consumption and that the cheese is melted and lighlty browned with a golden crust edge. 5. Let the pizza stand for 2 minutes before cutting and serving. CAUTION: TOPPING AND TOMATO SAUCE STUFFED CRUST WILL BE EXTREMELY HOT!
Ingredients: WHEAT flour (with calcium, niacin (B3), iron, folic acid, thiamine (B1)), tomato purée, water, 9.5% grated pizza topping based on coconut oil (water, modified potato starch, coconut oil, sea salt, colour (carotenes), antioxidant (ascorbic acid)), 8.6% jackfruit (jackfruit, water, brown sugar, grilled onions, salt, spices, garlic puree (water, dehydrated garlic, concentrated lemon juice, salt), colour (paprika extract), acidity regulator (citric acid)), vegetable oils (palm, rapeseed), 1.9% red onion, 1.9% green bell pepper, 1.9% red peppers, yeast, sugar, salt, modified potato starch, stabiliser (guar gum), mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, herbs and spices, garlic, brown sugar, smoked maltodextrin, BARLEY malt extract, ascorbic acid, acid citric acid, flavouring, colour beta-carotene.
| Nutritions | per 100g | per portion |
|---|---|---|
| Energy | kJ | kJ |
| Energy in Kcal | kcal | kcal |
| Fat | grams | grams |
| Saturated Fat | grams | grams |
| Carbohydrate | grams | grams |
| Sugar | grams | grams |
| Protein | grams | grams |
| Salt | grams | grams |