Cheese Pizza

Nutrition Facts
Serving Size 1 slice
Calories 302
    Calories from Fat 1.2

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 11.4g
29%
Tot. Carb. 38.4g
30%
  Sat. Fat 7g
26%
  Dietary Fiber 1.7g
5%
  Trans Fat 0g
 
  Sugars 0g
 
Cholesterol 25.3mg
 
Protein 13.6g
 
Sodium 699.7mg
47%
 
 
Protein   24%
  • Carbohydrates   30%
  • Total Sugars  
  • Fat   29%
    • Vitamin D - mcg   0%
  • Added Sugar   2%
  • Calories   13%
  • Sodium   47%
    • Calcium   18%
  • Iron   13%
  • Potassium   2%
    • INGREDIENTS:  PIZZA CRUST (enriched unbleached wheat flour (wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), water, yeast, contains less than 2% of the following: sugar, soybean oil, hydrogenated soybean oil, leavening (baking soda, sodium aluminum phosphate), salt, buttermilk, wheat gluten, low-moisture part-skim mozzarella cheese (pasteurized part skim milk, cheese culture, salt, calcium chloride, enzyme), cheddar cheese (milk, cheese cultures, salt, enzymes), whey powder (a milk derivative), guar gum, xanthan gum, soybean oil, garlic powder, datem, malted barley flour, dextrose, enzyme, ascorbic acid, sodium phosphate, lactic acid), PIZZA BLEND CHEESE (low-moisture part-skim mozzarella (pasteurized part skim milk, cheese cultures, salt, enzymes), cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto color), unsmoked provolone (pasteurized milk, cheese cultures, salt, enzymes), powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor), potato starch (to prevent caking)), PIZZA SAUCE (Angela Mia: tomato puree (water, tomato paste), less than 2% of: salt, dried onions, extra virgin olive oil, crushed garlic, dried basil, black pepper, dried oregano, citric acid*. *naturally derived. Pizzaiolo: vine-ripened fresh tomatoes, blend of extra virgin olive oil and sunflower oil, salt, oregano, granulated garlic, black pepper, and naturally derived citric acid.)
    ALLERGENS:  Milk, Wheat, Soybeans
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.