Mediterranean Vegetable Pizza
Serving Size 1 PIE
| Amount per serving | |
|---|---|
| Calories | 568 |
| Calories from Fat | 172 |
*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 19.1g | 50 | Tot. Carb. 79.2g | |
| Sat. Fat 8g | 40% | Dietary Fiber 6.9g | 23 |
| Trans Fat 0g | Sugars 12g | 9 | |
| Cholesterol 34.8mg | Protein 22.9g | ||
| Sodium 1474.9mg | 64 | ||
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.), Cauliflower White Sauce (Cauliflower, Heavy Cream (Milk, Carrageenan, Mono- and Diglycerides, Polysorbate 80), Garlic, Salt, Thyme), Grape Tomato, Artichoke (Quartered Artichoke Hearts, Salt, Water, Citric Acid.), Part Skim Mozzarella Cheese (Low Moisture Part Skim Mozzarella Cheese (Cultured Pasteurized Milk, Skim Milk, Salt, Enzymes), Powdered Cellulose, Natamycin.), Zucchini, Red Bell Pepper, Spinach, Basil Parmesan Garnish (Parmesan Cheese (Parmesan Cheese (Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Powdered Cellulose, Potassium Sorbate.), Basil, Red Pepper), 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.