Pesto Burrata Wood-Fired Pizza
Prefix 009 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 258 kcal | 13% |
| Total fat | 11.7 g | 15% |
| Saturated fat | 3.9 g | 20% |
| Total carbohydrate | 29.7 g | 11% |
| Total sugars | 1.6 g | — |
| Dietary fiber | 2.3 g | 8% |
| Protein | 8.6 g | 17% |
| Sodium | 0.48 g | 21% |
Open Food Facts, ODbL, record updated May 17, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
PIZZA: CRUST (UNBLEACHED WHEAT FLOUR,, WATER, EXTRA VIRGIN OLIVE OIL, SALT, YEAST), CHEESE SAUCE (WATER, LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE [PASTEURIZED MILK, SALT, MICROBIAL RENNET, BACTERIAL CULTURE), EXPELLER PRESSED SUNFLOWER SEED OIL., CORNSTARCH, SALT), STRACCIATELLA DI BURRATA SAUCE (BURRATA MOZZARELLA (PASTEURIZED MILK, CREAM,, MICROBIAL RENNET, SALT), CREAM, WATER), SEMI-DRIED, CHERRY TOMATOES, LOW-MOISTURE PART-SKIM MOZZARELLA, CHEESE (PASTEURIZED MILK, SALT, MICROBIAL RENNEJ,, BACTERIAL CULTURE), EXPELLER PRESSED SUNFLOWER SEED, OIL, BASIL, PESTO SAUCE PACKET: BASIL, EXTRA VIRGIN OLIVE, OIL, SALT, PINE NUTS, GARLIC, WINE VINEGAR, LACTIC ACID.
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
In its category
14% 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) and USDA FoodData Central (CC0) records in the same category sold in the United States, 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.
Better options in this category
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