Pepperoni Naan Pizza

Nutrition Facts

Serving Size 1 EACH

Calories 773

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 42.8g

66%

Sat. Fat 22.1g

- - -%

Trans Fat 0g

Cholesterol 122.7mg

- - -%

Sodium 1631.1mg

71%

Amount/Serving

%DV*

Tot. Carb. 54.2g

16%

Dietary Fiber 2.3g

Sugars 4.8g

Includes 0g Added Sugars

Protein 39.7g

Vitamin D - 0.5mcg - 0%

Calcium - 658.7mg - 66%

Iron - 4.2mg - 53%

Potassium - 478.7mg - 10%

INGREDIENTS: MOZZARELLA CHEESE (low-moisture mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, corn starch and powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor). contains: milk.), FLATBREAD (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid added as a dough conditioner, thiamine mononitrate, riboflavin, enzyme, folic acid), water, soybean oil, cultured wheat flour, salt, sugar, dried sourdough (wheat flour, rye flour, yeast, ascorbic acid, enzymes), yeast, extra virgin olive oil, mono and diglycerides, durum wheat semolina contains: wheat may contain: eggs, milk, soy and sesame), PEPPERONI (bha, bht with citric acid added to help protect flavor ingredients: pork, beef, salt, contains 2% or less of water, dextrose, spices, lactic acid starter culture, oleoresin of paprika, garlic powder, sodium nitrite, bha, bht, citric acid), Pizza Oil Topping (OLIVE OIL (refined olive oil, and extra virgin olive oil. ), GARLIC, ITALIAN SEASONING (marjoram, thyme, rosemary, savory, sage, oregano, and basil.))

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten, Sesame

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.