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Frozen Foodswood fired pizza cheese
Digiorno Frozen Wood Fired Pizza Italian Meat Trio Frozen Pizza Box -16.9 Oz - 16.9 OZ - Image 1
Digiorno Frozen Wood Fired Pizza Italian Meat Trio Frozen Pizza Box -16.9 Oz - 16.9 OZ - Image 2
Digiorno Frozen Wood Fired Pizza Italian Meat Trio Frozen Pizza Box -16.9 Oz - 16.9 OZ - Image 3
Digiorno Frozen Wood Fired Pizza Italian Meat Trio Frozen Pizza Box -16.9 Oz - 16.9 OZ - Image 4
Digiorno Frozen Wood Fired Pizza Italian Meat Trio Frozen Pizza Box -16.9 Oz - 16.9 OZ - Image 5
Digiorno Frozen Wood Fired Pizza Italian Meat Trio Frozen Pizza Box -16.9 Oz - 16.9 OZ
Digiorno Frozen Wood Fired Pizza Italian Meat Trio Frozen Pizza Box -16.9 Oz - 16.9 OZ

No High Fructose Corn Syrup   Learn more about dietary restrictions
Bring the artisan taste of restaurant-quality oven pizza to your kitchen with DiGiorno Wood Fired Style Crust, Italian Meat Trio Pizza. DiGiorno Pizza excels in moments where other frozen pizzas can’t. Let us take care of your special date night or a gathering with friends and family—whatever the occasion, spend more time enjoying your evening and we’ll handle the cooking. Our passion is pizza. Great pizza. Amazing pizza. The oven pizza you deserve. We make the kind of pizza that makes your mouth water, and your senses celebrate. With a crust that rises to every occasion. And toppings that never cease to amaze. DiGiorno Pizza is created from the knowledge that the freshest taste, comes baked from the freshest place- your oven. This frozen pizza is a game changer for easy family meals and delivers on delicious every time because… “It’s Not Delivery. It’s DiGiorno.”
  • EXPERIENCE PIZZERIA QUALITY: Indulge in a slice of culinary perfection when you take a bite of DiGiorno Italian Meat Trio Pizza. With a crust that’s perfectly crispy on the outside and soft & airy on the inside, you can enjoy gourmet flavor right out of your oven
  • WOOD FIRED STYLE CRUST: This DiGiorno Pizza has a wood fired style crust. It’s lightly charred in our high-temperature ovens, then topped with high quality ingredients
  • MADE WITH 100% REAL CHEESE: Our savory meat pizza is made with 100% real cheese, pepperoni, salami and Italian sausage. Pepperoni made with pork, chicken & beef, sausage made with pork
  • READY IN MINUTES: Preheat the oven to 400°F and keep the pizza frozen while preheating. Remove the freshness wrap, place the meat pizza directly on center oven rack and bake for 16 min. Let stand for 5 min, and enjoy
  • SHARE A SLICE: The smell of freshly baked oven pizza is sure to bring anyone to the kitchen table. Whether you’re looking for easy dinner ideas for your family or want to share a slice with friends, you can always rely on DiGiorno

CRUST (WHEAT FLOUR, WATER, SALT, CANOLA OIL, YEAST), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, TOMATO PASTE, COOKED ITALIAN SAUSAGE (PORK, WATER, SPICES, SALT, SUGAR, FLAVORINGS), PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF SPICES, DEXTROSE, PORK STOCK, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM NITRITE, SODIUM ASCORBATE, PAPRIKA, PROCESSED WITH NATURAL SMOKE FLAVOR, BHA, BHT, CITRIC ACID TO HELP PROTECT FLAVOR), GENOA SALAMI (PORK, BEEF, SALT, DEXTROSE, SPICE, LACTIC ACID STARTER CULTURE, WINE, FLAVORING, SODIUM ASCORBATE, SODIUM NITRITE, CITRIC ACID), 2% OR LESS OF SPICES, EXTRA VIRGIN OLIVE OIL, GARLIC, SALT, SUGAR.

Directions

1. PreheatPreheat & bake at 400F. Keep pizza frozen while preheating.2. PrepRemove pizza from freshness wrap.3. PlacePlace pizza directly on center oven rack.4. BakeBake 16 minutes. Baking Tip:Pizza is done when edges are brown; cheese is melted and turned slightly brown. DiGiorno pizza bakes up fresh & hot, so please use care when handling. 5. Enjoy!Let stand 5 minutes before enjoying. Pizza must be cooked thoroughly to 165F for food safety & qualityDO NOT ALLOW PIZZA TO THAW.DO NOT EAT PIZZA WITHOUT COOKING.Ovens may vary so adjust baking time & temperature as needed.

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