Bianca Personal Pizza

Nutrition Facts

Serving Size 1 PIZZA

Calories 685

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 28.1g

43%

Sat. Fat 12g

- - -%

Trans Fat 0g

Cholesterol 52.8mg

- - -%

Sodium 1254.5mg

55%

Amount/Serving

%DV*

Tot. Carb. 80.2g

24%

Dietary Fiber 2.6g

Sugars 2.7g

Includes 0g Added Sugars

Protein 30g

Vitamin D - 0mcg - 0%

Calcium - 510.2mg - 51%

Iron - 5mg - 62%

Potassium - 140.2mg - 3%

INGREDIENTS: Pizza Dough (Pizza Dough (WATER, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), OLIVE OIL (olive oil. ), SEMOLINA FLOUR, LIGHT AGAVE SYRUP (organic blue weber agave), KOSHER SALT (salt, yellow prussiate of soda), YEAST (yeast, sorbitan monostearate, ascorbic acid))), Cheese Blend (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), 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. ), ASIAGO CHEESE (medium asiogo cheese: (pasteurized cow's milk, cheese cultures, salt, enzymes), powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor). contains: milk)), RICOTTA CHEESE (sweet whey, whole milk, sweet cream, culture, vinegar and salt), GARLIC PEELED, WATER

ALLERGENS: Milk, Wheat, 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.