There’s that old saying about not messing with perfection, but adding the finest uncured, all-natural pepperoni to our incredible three cheese pizza seemed worth the risk. A puffy, golden crust with cheese baked right in, topped with fresh mozzarella and then generously loaded up with pepperoni. It’s like that other old saying: everything’s better with pepperoni on it.

Crust: Tapioca Starch, Water, Eggs, Olive Oil, Cheddar Cheese (pasteurized milk, cheese cultures, salt, enzymes), Mozzarella Cheese (pasteurized milk, cheese culture, salt, enzymes), Milk, Parmesan Cheese (pasteurized milk, cheese culture, salt, enzymes). Toppings: Mozzarella Cheese (pasteurized milk, cheese culture, salt, enzymes), Tomato Puree (tomatoes, citric acid), Parmesan Cheese (pasteurized milk, cheese culture, salt, enzymes), Uncured Pepperoni (pork, beef, salt, contains less than 2%: mustard, sugar, spice extractive of paprika (colo), spice extractives, garlic powder, lactic acid starter culture, celery powder, no nitrate or nitrate added except for naturally occurring in celery powder).

Cook thoroughly. Baking Directions: Remove pizza from plastic wrap and cardboard tray. Preheat oven to 400 F & bake pizza directly on the rack or perforated pan. Count to about 1,020 (that's about 17 - 19 minutes). When cheese is golden brown and bubbly, take it out and let it cool. We mean it - it's really hot! We cannot be held responsible for you burning the roof of your mouth, we did warn you. Crispy Crust; Oven Placement: Directly on rack; Temp: 400 degrees F; Time: 17 - 19 minutes. Crust should be golden brown and bubbly. If you like your crust bendy, cook on 375 F for 18 minutes. Ensure pizza reaches a temperature of 165 F before enjoying.

Keep frozen.