spinach and ricotta stone baked 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 | 221 kcal | 11% |
| Fat | 8.8 g | 13% |
| of which saturates | 4.2 g | 21% |
| Carbohydrate | 25.4 g | 10% |
| of which sugars | 3.7 g | 4% |
| Fibre | 1.8 g | — |
| Protein | 9.1 g | 18% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 17 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Tomato Purée, Mozzarella Full Fat Soft Cheese (Milk), Spinach (10%), Tomato, Marinated Semi-Dried Tomatoes [Tomato, Rapeseed Oil, Salt, Garlic, Oregano], Ricotta Full Fat Whey Cheese (Milk) (4.5%), Water, Mascarpone Full Fat Soft Cheese (Milk), Semolina (Wheat), Rapeseed Oil, Regato Medium Fat Hard Cheese (Milk), Yeast, Olive Oil, Salt, Basil, Garlic Purée, Malted Wheat Flour, Sourdough Culture [Wheat Flour, Wheat Starch, Water, Malted Wheat Flour], Nutmeg, Black Pepper, Oregano.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable pizza”: 3.42 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
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.