wood fired sunblush tomatoes, italian mozzarella & basil pesto 12'' pizza
Prefix 505 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 | 238 kcal | 12% |
| Fat | 7.5 g | 11% |
| of which saturates | 3.4 g | 17% |
| Carbohydrate | 29.7 g | 11% |
| of which sugars | 3.6 g | 4% |
| Fibre | 2.7 g | — |
| Protein | 11.5 g | 23% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Stonebaked Wood Fired Base( '00' Wheat Flour, Tomato, Yeast, Extra Virgin Olive Oil, Salt, Fermented Wheat Flour, Malted Wheat Flour, Flour Treatment Agent (Ascorbic Acid)), Italian Mozzarella Medium Fat Cheese 22%, San Marzano Tomato Sauce (San Marzano Tomato, Tomato Juice, Tomato Purée, Extra Virgin Olive Oil, Cornflour, Sugar, Basil, Salt, Black Pepper, Garlic Purée, Sunflower Oil, Oregano), SunBlush® Cherry Tomato 8% (Cherry Tomato, Rapeseed Oil, Salt, Oregano, Garlic), Pesto Drizzle (Extra Virgin Olive Oil, Water, Medium Fat Hard Cheese ( Potato Starch), Basil, Sunflower Oil, Lemon Juice, Cornflour, Salt, Garlic Purée, Black Pepper)
- E300Ascorbic acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
78% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Microwave meals” →
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.