Chargrilled Vegetable & Basil Pesto Pizza
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 200 kcal | 10% |
| Fat | 7.8 g | 11% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 23.4 g | 9% |
| of which sugars | 3.9 g | 4% |
| Fibre | 1.5 g | — |
| Protein | 8.4 g | 17% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 14 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Farine de blé (contient Gluten), Fromage mozzarella végétarien (Lait) (18%), Eau, Tomates (10%), Courgette (7%), Poivrons rouges (7%), Tomates Santarella semi-séchées marinées (3%) (Tomates, Huile de tournesol, Origan, Sel, Ail déshydraté), Purée de tomate, Oignons rouges, Huile de colza, Huile d'olive vierge extra, Farine complète de blé (contient Gluten), Basilic, Sel, Epinards, Levure, Huile d'olive, Vinaigre balsamique, Sucre, Fromage regato végétarien (Lait), Farine de blé malté (contient gluten), Huile de tournesol, Jus de citron, Fécule de maïs, Purée d'ail, Poivre noir concassé, Poivre noir moulu.
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
63% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegetable pizza” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Vegetable pizza”: 3.42 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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