Meat Lovers Signature Pizza
Meat Lovers Signature Pizza by Home Run Inn, Home Run Inn Frozen Foods has 0 tracked ingredients. Its Nutri-Score is D.
- NOVA processing classification: group 4
Undefined
How This Score Is Built
This 1-5 scale is an editorially-derived index, not an official government rating -- it synthesizes FDA status, EU regulatory status, US state actions, and published research. For Meat Lovers Signature Pizza, 0 of its 0 tracked ingredients carry a scored rating so far, current as of 2026-09-07.
Data draws on Open Food Facts, FDA, and EU regulatory records -- cross-check with the FDA → directly, or read how we score it.
No tracked ingredients found for this product.
The ingredients in this product may not yet be in our database.
Processing Level
Ultra-processed products are formulations made mostly or entirely from substances derived from foods and additives. They typically contain ingredients not commonly used in home cooking.
Full Ingredients List
CRUST: (WHEAT FLOUR, WATER, CORN OIL, YEAST, SALT), WHOLE MILK MOZZARELLA CHEESE: (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), SAUCE: (TOMATO PUREE, WATER, OREGANO, SALT, BLACK PEPPER), SAUSAGE: (PORK, SALT, SPICES, FLAVORING), FULLY COOKED ALL NATURAL *UNCURED BACON TOPPINGS: NO NITRATES OR NITRITES ADDED EXCEPT FOR THOSE NATURALLY OCCURRING IN SEASONING. PORK, WATER, SALT, TURBINADO SUGAR, SEASONING (CULTURED CELERY JUICE POWDER, SEA SALT). *MINIMALLY PROCESSED, NO ARTIFICIAL INGREDIENTS. UNCURED PEPPERONI: *NO NITRATES OR NITRITES ADDED EXCEPT FOR NATURALLY OCCURRING NITRATES FOUND IN CELERY POWDER, PORK, SALT, CONTAINS 2% OR LESS OF CANE SUGAR, NATURAL FLAVORINGS (INCLUDING CELERY POWDER), SPICES, OLEORESIN OF PAPRIKA, LACTIC ACID STARTER CULTURE, *MINIMALLY PROCESSED, NO ARTIFICIAL INGREDIENTS.
Product Details
- Barcode
- 0031205052006
- Nutri-Score
- Grade D
- NOVA Group
- 4 — Ultra-processed foods
- Available In
- United States
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Every figure on PlainIngredients is rendered directly from FDA, EU, EFSA and U.S. state regulatory records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error.