Wood fired pizza
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 218 kcal | 11% |
| Fat | 9.0 g | 13% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 22.0 g | 8% |
| of which sugars | 1.8 g | 2% |
| Fibre | 1.8 g | — |
| Protein | 11.3 g | 23% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 20 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Farine de blé contient Gluten (avec Farine de blé, Carbonate de calcium, Fer, Niacine, Thiamine) • Fromage mozzarella (Lait) (14%) • Eau • Tomates • Champignons (9%) • Jambon Prosciutto Cotto (8%) (contient Porc (96%) • Sel • Arôme • Sucre • Herbes • Épices • Ail • Antioxydant : E301 • Conservateur : Nitrite de sodium) • Fromage ricotta (Lait) (contient Correcteur d'acidité : Acide citrique) (4,5%) • Purée de tomate • Huile de colza • Huile d'olive vierge extra • Fromage parmesan (contient Lait non pasteurisé) (1 %) • Farine complète de blé , (contient Gluten) • Sel • Cèpes • Levure • Huile d'olive • Semoule de blé (contient Gluten) • Basilic • Purée d'ail • Farine de blé malté (contient Gluten) • Jus de citron concentré • Fécule de maïs • Sucre • Cèpes déshydratés • Ail • Persil • Poivre noir moulu • Ciboulette • Fécule de pomme de terre • Huile de tournesol.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
9% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizzas” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.