Wood-fired Chargrilled Vegetable & Pesto Sourdough 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 | 237 kcal | 12% |
| Fat | 8.7 g | 12% |
| of which saturates | 3.3 g | 16% |
| Carbohydrate | 29.3 g | 11% |
| of which sugars | 3.5 g | 4% |
| Fibre | 2.5 g | — |
| Protein | 9.0 g | 18% |
| Salt | 1.2 g | 21% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
SOurdough starter (20%) (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, wheat flour, wheat starch, malted wheat, sourdough culture (wheat)), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), mozzarella cheese (milk), yellow pepper (9%), tomato, courgette (5%), tomato concentrate, water, semi-dried tomatoes (3%) (tomatoes, vegetable oils [rapeseed, sunflower], water, apple cider vinegar, parsley, salt, garlic powder, mint, chilli pepper, acidity regulator (citric acid)), mascarpone cheese (cream (milk), milk proteins), black olives (3%), tomato purée, wheat semolina, mozzarella cheese balls (milk), extra virgin olive oil, salt, basil, rapeseed oil, yeast, olive oil, regata cheese (milk), vegetable oils (rapeseed, sunflower), wheat flour, dextrose, deactivated yeast, lemon juice, wheat gluten, garlic purée, malted wheat flour, black pepper, acidity regulator (citric acid), antioxidant (ascorbic acid)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
55% 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.