Wood Fired Spicy Calabrian Pizza
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 250 kcal | 13% |
| Fat | 9.1 g | 13% |
| of which saturates | 4.1 g | 20% |
| Carbohydrate | 28.1 g | 11% |
| of which sugars | 2.8 g | 3% |
| Fibre | 2.2 g | — |
| Protein | 12.7 g | 25% |
| Salt | 1.2 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), wheat flour, tomato, mozzarella cheese balls (milk), mozzarella cheese (milk), water, schiacciata salami (5%)(pork, salt, red pepper, black pepper, maize dextrose, smoked paprika, antioxidant (sodium ascorbate, ascorbic acid), preservative (potassium nitrate, sodium nitrite), acidity regulator (citric acid)), tomato purée, wheat semolina, salsiccia piccante salami (2%) (pork, salt, red pepper, black pepper, maize dextrose, antioxidant (sodium ascorbate, ascorbic acid), preservative (potassium nitrate, sodium nitrite), acidity regulator (citric acid), red chili, extra virgin olive oil (1%), salt, basil, yeast, wheat or maize dextrose monohydrate, malted wheat flour, wheat starch, malted wheat
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
30% 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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