Quattro Formaggi Wood Fired Pizza
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 234 kcal | 12% |
| Fat | 9.2 g | 13% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 27.7 g | 11% |
| of which sugars | 2.4 g | 3% |
| Fibre | 1.4 g | — |
| Protein | 9.2 g | 18% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
sauce, mozzarella cheese, sliced portobello ese, baby leaf spinach, Pecorino cheese olone cheese ins ard. e ber1/2 INGREDIENTS B • . . . . Wheatflour* Sautéed Portobello Mushrooms (16%) (Portobello Mushrooms Rapeseed Oil Garlic Purée. Salt Ground Black Pepper) Water Mozzarella Cheese (Milk) (7%) Whole Milk Medium Fat Hard Cheese (Milk) (4%) Mascarpone Cheese (Milk). Rapeseed Oil Whole Baby Leaf Spinach Durum Wheat Semolina Cream (Milk) Pecorino Cheese (Milk) Provolone Cheese (Milk) Dried Fermented Wheatflour Salt Extra Virgin Olive Oil · Yeast (Yeast. Dried Yeast) Cornflour Dried Wheat Sourdough - Garlic Purée. Yeast Extract Parsley Ground White Pepper Nutmeg Malted Wheatflour Wheat Gluten. *Fortified with Calcium, Iron, Vitamin B3 and B1. . . . . • • • For allergens, including cereals containing gluten, see ingredients in bold. Suitable for vegetarians Made in the UK with cheese from more than one country. SC2389 © Marks and Spencer plc PO Box 3339 CH99 9QS United Kingdom M&S (Ireland) Ltd PO Box 13022 Ravensdale Dublin 2 Ireland marksandspencer.com 220g) 2153 514 20.2g 7.99 61.0g 5.3g 3.1g MIX
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
23% 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
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