Last Updated: 24th May 2024

BBQ Pulled Blossom Pizza

La Boulangerie Pizza Puck : Sourdough (**Wheat** Flour (with Calcium, Iron, Niacin, Thiamin), Water, Fermented **Wheat** Flour (2.0%), Deactivated Yeast, Rapeseed Oil, Salt.), Mozzarella : Diced : 10 x 10 mm (**Milk**, salt, lactic acid culture (**Milk**), rennet (microbial).), Cirio Crushed Tomatoes (Tomatoes 64%, concentrated tomato puree, acidity regulator: citric acid.), Banana Blossom (Banana Blossom (49.2%), Water, Salt, Acidity Regulator (Citric Acid)), Bulls-Eye BBQ Sauce : Original (Tomato puree, sugar, spirit vinegar, molasses, modified starch, salt, ground **Mustard** seed, onion powder, smoked maltodextrin, smoke flavouring, spices, garlic.), Tomato Paste : Italian (Tomatoes, Acidity Regulator(Citric Acid).), Peppers : Red (Red Peppers), Peppers : Green : (70-90) (Peppers : Green : (70-90)), Onions : Red (Red Onion.), Oregano (Dried Oregano.), Whole : Black Peppercorns (Whole Black Pepper.), Brakes Table Salt (Salt, Anti-caking Agent E535.), Maldon Sea Salt (SEA SALT), Maple Syrup : Info: Plastic Bottle (Maple Syrup.), 12" Plain Brown Kraft Pizza Box

 Contains

  • Gluten
  • Milk
  • Mustard
  • Wheat

 May Contain

  • Barley
  • Eggs
  • Rye

 Does not contain

  • Almonds
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Fish
  • Hazelnuts
  • Lupin
  • Macadamia
  • Molluscs
  • Oats
  • Peanuts
  • Pecan
  • Pistachio
  • Sesame
  • Soya
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts

  • Halal
  • Vegetarian

Energy 5451kj 1303kcal
65.14%
Fat 39.52g
56.46%
Saturates 21.15g
105.77%
Sugars 26.05g
28.94%
Salt 5.94g
99.06%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)545165.14
(KCal)130365.14
Fat (g)39.5256.46
of which saturates (g)21.15105.77
Carbohydrates (g)165.1463.52
of which sugars (g)26.0528.94
Protien (g)66.84133.68
Fibre (g)12.390
Salt (g)5.9499.06
Weight (g)679.4-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.