Hawaiian Pizza

Nutrition Facts

Serving Size 1 PIZZA

Calories 2694

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 89.9g

138%

Sat. Fat 32.2g

- - -%

Trans Fat 0g

Cholesterol 204.5mg

- - -%

Sodium 5750.9mg

250%

Amount/Serving

%DV*

Tot. Carb. 355.5g

108%

Dietary Fiber 13g

38%

Sugars 43.6g

Includes 0g Added Sugars

Protein 129.1g

Vitamin D - 0mcg - 0%

Calcium - 1105.8mg - 111%

Iron - 22.6mg - 282%

Potassium - 305mg - 6%

INGREDIENTS: Pizza Dough (Pizza Dough (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), WATER, OLIVE OIL (refined olive oil, and extra virgin olive oil. ), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda), YEAST (yeast, sorbitan monostearate, ascorbic acid), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray), GR OIL MINERAL FOR DOUGH MACHINE (white mineral oil, usp grade passes FDA requirements))), HAM (ham cured with water, sugar, salt, potassium lactate, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrate.), PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), GROUND TOMATOES (vine-ripened fresh tomatoes, salt and naturally derived citric acid.), PINEAPPLE (pineapple, pineapple juice and citric acid. ), SEMOLINA FLOUR

ALLERGENS: Milk, 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.