California Pizza Kitchen Sicilian Pizza - 3 pk.
Old world flavor. New modern taste. We added more cheese and more zesty marinara sauce to this traditional Italian pizza. And we kept everything that made it a favorite: sausage, ham, salami, mozzarella and parmesan cheeses, oregano and basil. Make this flavor a favorite!
- Serve it in strips and pass out the dips.
- Bake a CPK Sicilian frozen pizza according to package directions.
- Remove from oven and cut into small square or triangle pieces.
- Serve hot with one or more of these tasty dipping sauces: Marinara, Ranch, Creamy Dijon
Ingredients: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Low-Moisture Part-Skim Mozzarella Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Sauce (Tomatoes [Diced Tomatoes, Tomato Juice, Citric Acid, Calicum Chloride], Concentrated Crushed Tomatoes, Olive Oil, Water, Tomato Paste, Sugar, Granulated Garlic, Minced Garlic [Garlic, Soybean Oil, Citric Acid], Salt, Soybean Oil, Spices, Citric Acid, Sodium Citrate, Xanthan Gum, Natural Flavor), Boneless Spicy Cooked Ham - Water Added - Coated with Spice (Cured with Water, Salt, Sodium Lactate, Spices, Dextrose, Sodium Phosphate, Paprika, Sodium Diacetate, Sodium Ascorbate, Spice Extractives, Sodium Nitrite), Water, Cooked Italian Sausage (Pork, Water, Spices, Dried Onion, Salt, Sodium Phosphates, Paprika, Dried Garlic, Caramel Color, Hydrogenated Vegetable Oil, BHA, BHT, and Citric Acid), Hard Salami (Pork, Beef, Salt, Dextrose, Spices, Lactic Acid Starter Culture, Sodium Ascorabate, Natural Smoke Flavor, Flavorings, Sodium Nitrite, BHA, BHT, Citric Acid), Contains less than 2% of Parmesan Cheese and Basil Blend (Parmesan Cheese [Part-Skim Milk, Cheese Culture, Salt, Enzymes, (Cellulose Powder to Prevent Caking, Potassium Sorbate to Protect Flavor)], Basil), Soybean Oil, Yeast, Sugar, Salt, Mono- And DiGlycerides.
Contains: Wheat, Milk
Warranty InformationThis product is covered by the Sam's Club Member Satisfaction Guarantee.
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