Chicken Bacon Ranch Pizza Slice

Nutrition Facts

Serving Size 1/6 PIZZA
Calories 448
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 15.6g
24%
Sat. Fat 8g
- - -%
Trans Fat 0g
Cholesterol 64.5mg
- - -%
Sodium 726.4mg
32%
Tot. Carb. 47.1g
14%
Dietary Fiber 1.8g
5%
Sugars 2.2g
   Includes 0g Added Sugars
0%
Protein 28.8g
Vitamin D - 0.2mcg - 0%
Calcium - 426.8mg - 43%
Iron - 3.4mg - 42%
Potassium - 143.8mg - 3%
INGREDIENTS: Sourdough Pizza Dough (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sourdough Pate Fermentee (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sourdough Starter (WATER, FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid)), WATER), WATER, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), SALT (salt, calcium silicate, dextrose, potassium iodide.)), Cheese Blend (MOZZARELLA CHEESE (low-moisture part-skim mozzarella cheese (pasteurized part skim milk, cheese cultures, salt, enzymes), potato starch, corn starch and powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor). contains: milk ), PARMESAN CHEESE (domestic parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk. )), Grilled Caesar Chicken (CHICKEN BREAST (halal certified chicken breast ), CAESAR DRESSING (vegetable oil (soybean oil, canola oil), water, parmesan cheese (pasteurized milk, cheese culture, salt, enzymes), anchovy paste (anchovies, salt, water), whole egg, red wine vinegar, distilled vinegar, dijon mustard (distilled vinegar, water, mustard seed, salt, white wine, sugar, spices, turmeric), natural flavors (soy), egg yolk, salt, dehydrated garlic, lemon juice concentrate, sugar, spices, extractive of rice, xanthan gum. allergens (us): milk, fish egg, soy )), White Pizza Sauce (Alfredo Sauce (WHOLE MILK (milk, vitamin D3 ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), PARMESAN CHEESE (domestic parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk. ), WATER, CORNSTARCH (corn starch), GARLIC PEELED, OLIVE OIL (refined olive oil, and extra virgin olive oil. ), WHITE PEPPER (White pepper. ), KOSHER SALT (salt, yellow prussiate of soda)), RICOTTA CHEESE (sweet whey, whole milk, sweet cream, culture, vinegar and salt), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), OREGANO (oregano.)), FRESH TOMATOES, Ranch Topping (SOUR CREAM (cultured cream (milk), enzyme contains: milk), MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.) contains: egg), BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), RANCH DRESSING MIX (salt, monosodium glutamate, maltodextrin, dehydrated parsley, garlic powder, onion powder, canola oil, carrageenan, buttermilk product, turmeric (color), with not more than 2% calcium stearate added as an anti-caking agent. Contains: Milk)), Bacon (BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite )), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)
ALLERGENS: Milk, Eggs, Fish, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.