Sicilian Recipe Ultra Thin Crust Crispy Pizza Topped with Mozzarella Cheese, Italian Style Sauce, Spicy Italian Sausage, Genoa Salami, Diced Pepperoni, Asiago and Parmesan Cheese, Basil, Minced Garlic & Italian Style Seasonings, Sicilian Recipe
Processing Level:
Processing Level: 3 out of 10 - Minimally Processed
3/10
Minimally ProcessedCalories
239
Protein
13.43g
Sodium
590mg
Sugars
0g
Ingredients
low moisture part skim mozzarella cheese (pasteurized part skim milk, salt, crust (enriched wheat flour [bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid, water, soybean oil, yeast, dextrose, dough conditioner [whey, l-cysteine, mono-hydrochloride, salt, sauce (water, tomato puree, romano cheese [pasteurized cows milk, salt, salt, spices, sugar, garlic powder, spicy italian sausage (pork, pork fat, spices, salt, dextrose, paprika, granulated garlic, oleoresin of paprika, genoa salami (pork, beef, salt, dextrose, spices, wine, lactic acid starter culture, sodium ascorbate, flavoring, sodium nitrite, bha, bht, citric acid, diced pepperoni (pork, beef, salt, contains 2% or less of water, paprika, dextrose, spices, smoke flavoring, lactic acid starter culture, sodium ascorbate, flavoring, garlic powder, sodium nitrite, bha, bht, citric acid, asiago cheese ([pasteurized milk, salt, powdered cellulose, parmesan cheese (pasteurized part-skim cow's milk, salt, basil, minced garlic, seasoning (spices [oregano, pepper, basil, maltodextrin, onion powder, garlic powder, partially hydrogenated soybean oil, parsley
Ingredient Analysis
Low Processing Impact Ingredients
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Nutrition Facts
Nutrition Facts
Serving size134 g(0.25 PIZZA)
Calories
239% Daily Value*
Total Fat 12.7g16%
Saturated Fat 6.0g30%
Trans Fat 0.0g
Cholesterol 37mg12%
Sodium 590mg26%
Total Carbohydrate 15.7g6%
Dietary Fiber 1.5g5%
Total Sugars 0.0g
Protein 13.4g27%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.