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HAND TOSSED BUFFALO CHICKEN PIZZA

Nutrition Facts

Serving Size 4 SLICE

Calories 1472

Calories from Fat 0


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

Amount/Serving %DV* Amount/Serving %DV*
Total Fat 59.6g 76% Tot. Carb. 132.7g 48%
Sat. Fat 27.2g 124% Dietary Fiber 1.9g 7%
Trans Fat 0.1g   Sugars 9.1g  
Cholesterol 184.6mg 62% Protein 86.7g  
Sodium 3525.1mg 153%    
  • Protein   173%
  • Fat   76%
  • Carbohydrates   48%
  • Calcium   88%
  • Added Sugar   0%
  • Cholesterol   62%
  • Calories   74%
  • Total Sugars   7%
  • Dietary Fiber   7%
  • Iron   15%
  • Trans Fatty Acid  
  • Sodium   153%
  • Saturated Fat   124%
  • Mono Fat  

INGREDIENTS:  12" PIZZA CRUST (WHEAT FLOUR, WATER, RICE FOUR, SOURDOUGH STARTER, SEA SALT, YEAST, DEXTRIN, SUNFLOWER LECITHIN. MAY CONTAIN: EGG, MILK, SESAME, SOY), PIZZA SAUCE (CRUSHED TOMATOES (TOMATOES,TOMATO JUICE,ACIDITY REGULATOR, CITRIC ACID), OLIVE AND CANOLA OIL BLEND (CANOLA OIL, VIRGIN OLIVE OIL.), KOSHER SALT, FINE BLACK PEPPER, OREGANO LEAVES), MOZZARELLA CHEESE (BACIO LOW MOISTURE WHOLE MILK CHEESE (LOW MOISTURE MOZZARELLA CHEESE (CULTURED PASTEURIZED MILK, SKIM MILK, SALT, AND ENZYMES), BUFFALO SKIM MILK, POWDERED CELLULOSE (ADDED TO PREVENT CAKING), NATAMYCIN (ADDED AS A PRESERVATIVE).), FRZ CHICKEN MEAT PULLED MIX (BONELESS, SKINLESS DARK AND WHITE CHICKEN, WATER, VINEGAR, RICE STARCH, SALT.), DRESSING BLEU CHEESE (SOYBEAN OIL, BLUE CHEESE ([CULTURED PASTEURIZED MILK, SALT, ENZYMES, PENICILLIUM ROQUEFORTI NATAMYCIN [NATURAL MOLD INHIBITOR]), DISTILLED VINEGAR, WATER, EGG YOLK, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF SALT, NATURAL FLAVOR, MONOSODIUM GLUTAMATE, MUSTARD FLOUR, PROPYLENE GLYCOL ALGINATE, XANTHAN GUM, ONION, GARLIC DRIED.), FRANK'S HOT SAUCE (AGED CAYENNE RED PEPPER, DISTILLED VINEGAR, WATER, SALT, GARLIC POWDER)

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at nutrition@dining.rutgers.edu

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