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RED BARON® FULLY LOADED™ Supreme Pizza

RED BARON® FULLY LOADED Supreme Pizza

Piled high with two types of pepperoni along with sausage, juicy red and green peppers, and onions, all on top of melty mozzarella and our signature tomato sauce.

Keep pizza frozen while preheating. Do not thaw pizza.

For food safety and quality, cook until the internal temperature is 160°F before eating.

Cook thoroughly before eating. Cooking times may vary.

Pan Instructions

  1. Preheat oven to 425°F
  2. Remove overwrap
  3. Place frozen Pizza on a pan
  4. Bake for 23-25 Minutes or until cheese is melted at the center & crust is golden brown

Rack Instrutions

  1. Preheat oven to 400°F
  2. Place frozen pizza directly on center rack
  3. Bake Pizza for 25-28 minutes

Let cool for 2 minutes. Refrigerate or discard any unused portion.

RED BARON® FULLY LOADED™ Supreme Pizza Nutritional Information

FLOUR (BLEACHED WHEAT FLOUR, MALTEDBARLEY FLOUR), WATER, CHEESES (LOW MOISTURE PART SKIM MOZZARELLA AND PARMESANCHEESES [PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], CHEDDAR CHEESE [MILK,CHEESE CULTURES, SALT, ENZYMES, ANNATTO (COLOR)]), PEPPERONI MADE WITH PORK,CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% ORLESS OF: WATER, DEXTROSE, SPICES, SMOKE FLAVORING, LACTIC ACID STARTER CULTURE,SODIUM ASCORBATE, FLAVORING, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID,CONTAINS ONE OR MORE OF: PAPRIKA, OLEORESIN OF PAPRIKA), TOMATO PASTE, COOKEDPIZZA TOPPING (SAUSAGE [PORK, MECHANICALLY SEPARATED CHICKEN, SPICES, WATER, SALT,SUGAR, GARLIC POWDER], WATER, TEXTURED VEGETABLE PROTEIN [SOY FLOUR, SALT]), PALMOIL, BELL PEPPERS, CONTAINS 2% OR LESS OF: VEGETABLE OIL (SOYBEAN AND/OR CANOLA OIL),YEAST, ONION, SUGAR, LIQUID AND HYDROGENATED SOYBEAN OIL, SALT, POTASSIUM SALT,DRIED GARLIC, SPICE, WHEAT GLUTEN, MALTODEXTRIN, HYDROLYZED SOY AND CORN PROTEIN,PAPRIKA, DRIED ONION, MODIFIED FOOD STARCH, SUNFLOWER LECITHIN, NATURAL FLAVOR,BETA CAROTENE (COLOR), ASCORBIC ACID (DOUGH CONDITIONER), SOY LECITHIN, ENZYMES.