Digiorno, thin & crispy pizza, tomato mozzarella with pesto

100
Safe
Safety Score (out of 100)

Digiorno, thin & crispy pizza, tomato mozzarella with pesto receives a safety score of 100/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. None of the ingredients in this product are flagged for safety concerns by FDA or CSPI databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.

Barcode
0071921723712
Nutri-Score
d
NOVA Group
4 — Ultra-processed
Serving Size
0.5 PIZZA (162 g)

What the Data Says About

Digiorno, thin & crispy pizza, tomato mozzarella with pesto carries a composite safety score of 100/100, which we classify as "Safe" on our four-tier shelf-label framework. The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest.

Our scan did not identify any ingredients in this product that FDA SAFFA or CSPI Chemical Cuisine data flags as requiring caution or avoidance at the time of analysis. That is a meaningful clean-label signal, though it does not account for personal allergens, regional recalls, or inspection findings not reflected in federal additive databases. The per-ingredient breakdown below shows the source-level classification for each component.

On the NOVA processing scale, Digiorno, thin & crispy pizza, tomato mozzarella with pesto is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone. The Nutri-Score grade of D reflects nutritional balance — calories, saturated fat, sugar, sodium versus fiber, protein, and produce content — which again is a distinct dimension from additive safety and worth weighing alongside the scores above.

Safety Profile at a Glance

Composite safety metrics for Digiorno, thin & crispy pizza, tomato mozzarella with pesto
Metric Value Source
PlainFoodSafe Score 100/100 FDA SAFFA + CSPI composite
Flagged ingredients 0 CSPI/FDA review
NOVA processing group Group 4 OpenFoodFacts
Nutri-Score D OpenFoodFacts

Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.

Ingredient Safety Analysis

1
Enriched Wheat Flour
2
Wheat Flour
3
Niacin
NUTRIENT SUPPLEMENT
GRAS
4
Reduced Iron
5
Thiamin Mononitrate
6
Riboflavin
COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT
GRAS
7
Folic Acid
NUTRIENT SUPPLEMENT
Approved
8
Water
9
Tomatoes
10
Organic Low-moisture Part-skim Mozzarella Cheese
11
Part-skim Milk
12
Cheese Culture
13
Salt
Flavoring
Cut Back
14
Enzymes
15
Tomato Paste
16
Basil Sauce
17
Organic Basil
18
Olive And Soybean Oil
19
Parmesan Cheese
20
Cultured Partially Skim Milk
21
Sunflower Lecithin
22
Lemon Juice Concentrate
23
Garlic
FLAVORING AGENT OR ADJUVANT
GRAS
24
Lactic Acid
ANTIMICROBIAL AGENT, CURING OR PICKLING AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PH CONTROL AGENT, SOLVENT OR VEHICLE
Safe GRAS
25
Natural Flavor
26
Spice
27
Sodium Benzoate
ANTIMICROBIAL AGENT, ANTIOXIDANT, COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, FUMIGANT, PH CONTROL AGENT, SURFACE-ACTIVE AGENT
Certain People Should Avoid GRAS
28
Preservative
29
Potassium Sorbate
ANTIMICROBIAL AGENT, ANTIOXIDANT, COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT, PH CONTROL AGENT
Safe GRAS
30
Parmesan
31
Asiago
32
And Romano Cheeses Made From Cow's Milk
33
Natamycin
FUMIGANT
Safe Approved
34
Mold Inhibitor
35
2% Or Less Of Vegetable Oil Shortening
36
Palm Oil
37
Beta Carotene
38
Color
39
Bread Crumbs
40
Bleached Wheat Flour
41
Yeast
42
Sugar
Sweetener
Cut Back
43
Vegetable Oil
44
Soybean Oil
45
Corn Oil
46
Reduced Sodium Salt Blend
47
Potassium Chloride
ENZYME, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, MALTING OR FERMENTING AID, NUTRIENT SUPPLEMENT, PH CONTROL AGENT, PROCESSING AID, STABILIZER OR THICKENER
Certain People Should Avoid GRAS
48
Seasoning Blend
49
Garlic
FLAVORING AGENT OR ADJUVANT
GRAS
50
Baking Powder
51
Baking Soda
52
Sodium Aluminum Phosphate
53
Dehydrated Parsley
54
Mono - And Diglycerides And Extra Virgin Olive Oil

Full Ingredient List

Enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, tomatoes, low-moisture part-skim mozzarella cheese (part-skim milk, cheese culture, salt, enzymes), tomato paste, basil sauce (basil, olive and soybean oil, water, parmesan cheese [cultured partially skim milk, enzymes], salt, sunflower lecithin, lemon juice concentrate, garlic, lactic acid, natural flavor, spice, sodium benzoate [preservative], potassium sorbate [preservative]), parmesan, asiago, and romano cheeses made from cow's milk (part-skim milk, cheese culture, salt, enzymes, natamycin [mold inhibitor]), 2% or less of vegetable oil shortening (palm oil, natural flavor, beta carotene [color]), bread crumbs (bleached wheat flour, yeast, sugar, salt), vegetable oil (soybean oil and/or corn oil), yeast, reduced sodium salt blend (salt, potassium chloride, natural flavor), seasoning blend (salt, potassium chloride, natural flavor), seasoning blend (salt, spice, dried garlic), baking powder (baking soda, sodium aluminum phosphate), sugar, parsley, mono - and diglycerides and extra virgin olive oil.

Categories

Meals Pizzas pies and quiches Pizzas

Data Sources

Data as of 2025. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.

Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.

This information is for reference only and does not constitute dietary or medical advice.

Related

Data sourced from official FDA, USDA, and CDC food-safety databases. See our methodology for details. Retrieved and formatted by PlainFoodSafe Editorial