4 Cheese Personal Pizza
Serving Size 1 EACH
| Amount per serving | |
|---|---|
| Calories | 646 |
| Calories from Fat | 239 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 26.5g | 70 | Tot. Carb. 73.8g | |
| Sat. Fat 13.1g | 66% | Dietary Fiber 2.2g | 7 |
| Trans Fat 0g | Sugars 11.9g | 9 | |
| Cholesterol 56.5mg | Protein 29.3g | ||
| Sodium 1998.3mg | 87 | ||
Ingredients
FZ Pizza Dough (Enriched flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid),water, yeast, contains 2% or less of each of the following: ascorbic acid, soybean oil, salt, sugar, palm oil, soy lecithin, natural butter flavor, DATEM, wheat gluten, dextrose, guar gum, malted wheat flour, sodium acid pyrophosphate, enzymes (amylase, wheat starch, salt), degermed yellow cornmeal.), Pizza Sauce (Crushed Tomatoes, Sea Salt, Extra Virgin Olive Oil, Spices, Garlic Powder, Citric Acid.), Havarti Cheese (Cultured Pasteurized Milk And Cream, Salt, Enzymes, Annatto (color).), Shredded Mild Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes and Annatto. Potato Starch and Powdered Cellulose.), Parmesan Cheese (Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose, Natamycin.), Part Skim Mozzarella Cheese (Low Moisture Part Skim Mozzarella Cheese (Cultured Pasteurized Milk, Skim Milk, Salt, Enzymes), Powdered Cellulose, Natamycin.), Pizza Oil (Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Oregano, Garlic)
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.