All-Natural Frozen Pizza Quattro Formaggi from Italy (25cm x 3)

Name: All-Natural Frozen Pizza Quattro Formaggi from Italy (25cm x 3)
Brand: Horizon Farms
SKU: ST771
Price: 2180.00 JPY
Availability: InStock
Rating: 5.00 (1 reviews)

Horizon Farms
ST771

¥2,180

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3 Pizzas (Regular Price)

6 Pizzas (Save 10%)

Quantity

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Categories: All Products, For New Customers, For Your Family, New Years - Best Sellers, Non-Meat, Other, Other Groceries, Products of Europe

Hand-made pizza from Italy made with only 100% natural ingredients - the way pizza should be. Free of preservatives, additives, or any other nasties. At 25cm (9.8") in size, these are perfectly sized to fit Japanese ovens. All ingredients are from Italy and locally sourced. This Quattro Formaggi contains four types of cheese as per Italian tradition, of course, all certified Italian, Mozarella, Gorgonzola, Pecorino Romano, and Asiago cheese. The pizza is pre-baked in a stone oven and only requires heating. Taken out of the freezer one pizza is ready within 15 minutes. Perfect for lazy Sundays or when the kids "don't feel like eating". Although we recommend heating in an oven for best results, it can also be heated in a small toaster oven. You receive 3 packs, so a total of 3 whole pizzas! Each pizza can easily be cut into 8 slices.

Contents	3 whole pizzas, each sized 25cm (9.8")
Weight	Approx. 308g each, a total of 1kg

Shipping & Handling

Shipping	Shipping and delivery is frozen.
Handling	Keep refrigerated below -18°C (0°F)
Expiration	Frozen: check the product label, usually more than 2 months

Details

Ingredients	Wheat flour, natural cheese (Mozarella, Gorgonzola DOP, Pecorino Romano DOP, Asiago DOP), tomato puree, sunflower oil, salt, sugar, olive oil, seasonings, yeast, natural herbs
Allergens	May contain traces of milk or wheat.
Packaging	Paper carton
Processing	Processed in Italy
Vegetarian	Rennet of animal origin (Gorgonzola is not allowed to be produced with non-animal rennet by law!). Not suitable for vegetarians.
Nutritional Facts	Based on 100g serving size Calories: 269 kcal Protein: 10.0g Total Fat: 10.0g Total Carbohydrate: 34.0g Salt content: 1.2g
Instructions	Pre-heat oven to 200 degrees C, place in the middle rack for 10-13 minutes until the cheese has completely melted. Serve and enjoy while warm.

Translated from Japanese: I tried baking it in both the oven and the toaster, but as it was recommended, the dough was chewy and delicious when cooked in the oven. I was satisfied with the cheese, which was better than I had imagined. I'm happy to be able to buy frozen pizzas with these simple ingredients.
It's difficult to put the whole box in my freezer, so I ate it all on the day it arrived, but in the future I thought it would be better to take it out and put it in a zip lock etc. and store it in the freezer.
It's a good idea to bring it in a box as a souvenir!

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You can make the best bone broth

Translated from Japanese: I made oxtail bone broth with the most collagen.
The meat is so beautiful that you don't even need to remove the lye, so you can quickly squeeze it in hot water.
I just simmered it with vegetables and had a delicious bone broth.
It’s one of my favorite products that I have been ordering many times.

For oxtail soup

Translated from Japanese: I always make oxtail soup out of it and it’s delicious.
There is also a moderate amount of oil and you can make it delicious enough just by boiling it.

It’s delicious

Translated from Japanese: I made tail soup for the first time! Even if you don’t wash the meat with water, the soup tastes delicious without any odor and with just a little bit of lye. If you simmer it for at least 3 hours, the meat will be tender and really delicious. I will order again.

Translated from Japanese: First, I made oxtail soup, after that I boiled the peeled meat that was in one half of the soup and made oxtail curry.
I cut off the excess fat, which was also easy to use afterwards. After thawing, a little blood came out, so once I boiled the meat, I got a gentle and delicious soup without any smell. My family loved it.
I will order again.

Increased umami?

Translated from Japanese: Previously, I boiled it with water, carefully drained everything and spilled more hot water on it. After repeating this 1 to 3 times, I made bone broth with a pressure cooker. I watched a video of a cooking researcher and changed my mind. That person put the meat in boiling water and there was only a small amount of lye on the surface, so I think the taste when made into bone broth must be strong. It also saves water… Now, I make bone broth exclusively in this way and it’s delicious.

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