Greek yoghurt dough

Uncured Pepperoni

50g protein
320g
12–14 min from frozen

Crisp on the outside, soft in the middle
Just three ingredients in the crust
One pizza, one serving, no maths
Oven ready from frozen, no defrosting

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Back of pack: cooking steps, nutrition, ingredients and the range

An Uncured Pepperoni pack behind the pizza, with a slice being lifted

A cooked Uncured Pepperoni pizza on a wooden board

The Uncured Pepperoni pizza before cooking, topped with pepperoni slices

Someone sitting outside holding an Uncured Pepperoni pack

Nutrition, per pizza

Per pizza — one 10-inch pizza is one serving
Energy 3028kJ / 724kcal
Fat 13.5g, of which saturates 5.3g
Carbohydrate 103.8g, of which sugars 6.2g
Fibre 4.2g
Protein 56.2g
Salt 4.15g

Nutrition, per 100g

Per 100g
Energy 806kJ / 193kcal
Fat 3.6g, of which saturates 1.4g
Carbohydrate 27.6g, of which sugars 1.6g
Fibre 1.1g
Protein 15.0g
Salt 1.11g

Full ingredients

BASE: Bread flour (WHEAT flour), 0% fat Greek yoghurt (pasteurised skimmed MILK, live yoghurt cultures), dried yeast, sea salt.
SAUCE: Tomato pizza sauce.
TOPPINGS: Low-fat mozzarella cheese (MILK), uncured pepperoni.

Allergy advice: for allergens, see the ingredients in capitals.

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It starts with the dough

Most of a pizza is crust. So we fixed the crust.

Greek yoghurt goes in where the oil would. It brings the protein with it.

Why Greek yoghurt

How to cook it12–14 min · fan 200°C

Straight from the freezer to the oven

From frozen
Out of the box

No defrosting, ever. It goes in exactly as it comes out of the freezer.
Fan 200°C
Oven on

Middle shelf, straight on the rack. No tray needed.
12–14 min
Golden crust

Out when the crust turns golden. Give it a minute before the first slice.