Chicken Pesto Pizza Slice

Nutrition Facts

Serving Size 1/6 PIZZA
Calories 411
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 15.2g
23%
Sat. Fat 5.4g
- - -%
Trans Fat 0.1g
Cholesterol 44.5mg
- - -%
Sodium 490mg
21%
Tot. Carb. 45.6g
14%
Dietary Fiber 1.6g
5%
Sugars 1.6g
   Includes 0g Added Sugars
0%
Protein 21.9g
Vitamin D - 0.2mcg - 0%
Calcium - 224.4mg - 22%
Iron - 3.3mg - 41%
Potassium - 100.6mg - 2%
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.)), Pesto Alfredo 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)), Pesto Sauce (Basil & Olive Oil (Basil & Olive Oil (KF BASIL, OLIVE OIL (refined olive oil, and extra virgin olive oil. ))), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), 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. ), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda))), 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 )), 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. )), Seasoned Oil (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), SANTA FE SEASONING (salt, corn, maltodextrin, onion, yellow corn grits, red bell peppers, spices (including chili pepper, cumin, red pepper), sugar, garlic, natural flavor, and extractives of paprika.), RED PEPPER (crushed red pepper))
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.