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Wood fired rostello ham, chestnut mushrooms & mascarpone 12'' pizza
Nutri-Score D NOVA 3
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Wood fired rostello ham, chestnut mushrooms & mascarpone 12'' pizza
Pizza
Wood fired rostello ham, chestnut mushrooms & mascarpone 12'' pizza by Tesco Finest provides 232 kcal per 100 g, with 2.7 g of sugars and 11.3 g of protein. That is 12% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Pizzas category and comes in a 436g pack. Contains: gluten, milk, pork.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 218g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 232 kcal | 506 kcal | 250 −7% | |
| Total fat | 8.1 g | 17.7 g | 23% | 10.4 −22% |
| Saturated fat | 3.8 g | 8.3 g | 42% | 4.5 −16% |
| Carbohydrates | 27.3 g | 59.5 g | 22% | 27.9 |
| Total sugars | 2.7 g | 5.9 g | 3.1 −12% | |
| Added sugars | 0 g | 0 g | 0% | 1 −100% |
| Dietary fiber | 2.3 g | 5 g | 18% | 1.7 +36% |
| Protein | 11.3 g | 24.6 g | 49% | 10.9 |
| Salt | 1.3 g | 2.8 g | 1.4 −8% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 7490 Pizzas products on Foodmetria.
Compared with other pizzas
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Stonebaked Wood Fired Base, Italian Mozzarella Medium Fat Cheese (Milk), San Marzano Tomato Sauce, Sautéed Chestnut Mushroom (8%), Rostello Ham (7%), Mascarpone Cheese With Mushroom Tapenade, Parsley, Black Pepper, Stonebaked Wood Fired Base contains: '00' Wheat Flour, Tomato, Yeast, Extra Virgin Olive Oil, Salt, Fermented Wheat Flour, Malted Wheat Flour, Flour Treatment Agent (Ascorbic Acid), San Marzano Tomato Sauce contains: San Marzano Tomato, Tomato Purée, Extra Virgin Olive Oil, Cornflour, Sugar, Basil, Salt, Black Pepper, Garlic Purée, Sunflower Oil, Oregano, Sautéed Chestnut Mushroom contains: Chestnut Mushroom, Olive Oil, Garlic Purée, Rosemary, Salt, Black Pepper, Rostello Ham contains: Pork, Water, Salt, Pepper, Antioxidant (Sodium Ascorbate), Curing Salt (Sodium Nitrite), Garlic, Onion, Fennel, Nutmeg, Rosemary, Sugar, White Wine, Vinegar, Mascarpone Cheese With Mushroom Tapenade contains: Mascarpone Full Fat Soft Cheese (Milk) (contains Acidity Regulator: Citric Acid), Mushroom Tapenade (Mushroom, Rapeseed Oil, Porcini Mushroom, Concentrated Lemon Juice, Salt, Porcini Mushroom Powder, Garlic, Parsley, Chive), Basil, Salt
- Allergens
- GlutenMilkPork
- May contain traces
- Nuts
Additives 4
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 436g
- Serving size
- 218g
- Labels & certifications
- PEFCPapa industry awards 2013
- Sold in
- United Kingdom
- Barcode
- 5053947757426
Prices reported by shoppers
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Frequently asked questions
How many calories are in Wood fired rostello ham, chestnut mushrooms & mascarpone 12'' pizza?
Wood fired rostello ham, chestnut mushrooms & mascarpone 12'' pizza contains 232 kcal per 100 g and about 506 kcal per serving (218g).
How much sugar is in Wood fired rostello ham, chestnut mushrooms & mascarpone 12'' pizza?
Wood fired rostello ham, chestnut mushrooms & mascarpone 12'' pizza has 2.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Wood fired rostello ham, chestnut mushrooms & mascarpone 12'' pizza healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Wood fired rostello ham, chestnut mushrooms & mascarpone 12'' pizza contain?
According to the label data it contains: Gluten, Milk, Pork. It may also contain traces of nuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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