Thin & Crispy Stonebaked Margherita Pizza
Prefix 509 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 | 249 kcal | 12% |
| Fat | 9.0 g | 13% |
| of which saturates | 5.9 g | 30% |
| Carbohydrate | 28.0 g | 11% |
| of which sugars | 4.0 g | 4% |
| Fibre | 1.9 g | — |
| Protein | 13.0 g | 26% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pizza Base (46%) (Fortified Wheat Flour WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Rapeseed Oil, Salt, Yeast, Dried Wholemeal Spelt WHEAT Flour), Tomato Sauce (24%) (Tomato Purée, Water, Salt, Sunflower Oil, Acid: Citric Acid; Dried Herbs, Dried Garlic), Mozzarella Cheese (14%) (MILK), Regato Cheese (9%) (MILK), Cheddar Cheese (7%) (MILK). ALLERGY ADVICE For allergens, including Cereals containing gluten, see ingredients in BOLD. May also contain Soya. STORAGE INSTRUCTIONS
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetarian pizzas”: 3.42 kg CO₂e per kg of product (closest product in Agribalyse).
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.