NUTRITIONAL INFORMATION | SCHOOLS

Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg

AND Fiber: ≥ 2g AND Protein ≥ 10g

Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis

TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Mozzarella Cheese, Green Peppers, Mushrooms

Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.

Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.

Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.

Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.

Toppings: Fresh Green Peppers, Fresh Mushrooms

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REGULAR CRUST - LG 8 SLICES 1 290 40 2.5 15 5 5 0 600

REGULAR CRUST - LG 10 SLICES 1 230 30 2 10 5 5 0 480

WHOLE WHEAT CRUST - LG 8 SLICES 1 280 40 5 15 5 5 0 420

WHOLE WHEAT CRUST - LG 10 SLICES 1 220 30 5 10 5 5 0 330

Green Peppers & MushroomsServing Size = 1 Slice

Large Pizza Cut Into 8 or 10 Slices

NUTRITIONAL INFORMATION | SCHOOLS

Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg

AND Fiber: ≥ 2g AND Protein ≥ 10g

Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis

Serv

ing

Size

(slic

e)

Calo

ries

Carb

ohyd

rate

s (g

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(g)

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(g)

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t (g

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s Fat

(g)

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um (m

g)

REGULAR CRUST - LG 8 SLICES 1 300 40 2.5 15 5 5 0 600

REGULAR CRUST - LG 10 SLICES 1 240 30 2 10 5 5 0 480

WHOLE WHEAT CRUST - LG 8 SLICES 1 290 40 5 15 5 5 0 420

WHOLE WHEAT CRUST - LG 10 SLICES 1 230 30 5 10 5 5 0 330

Veggie PizzaServing Size = 1 Slice

Large Pizza Cut Into 8 or 10 Slices

TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Mozzarella Cheese, Onions, Green Olives, Green Peppers, Mushrooms, Tomatoes

Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.

Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.

Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.

Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.

Fresh Topppings: Onions, Green Peppers, Mushrooms and Tomatoes

Green Olives: Sliced green olives, filtered water, sea salt, lactic acid and potassium sorbate, citric acid. May contain pits.

NUTRITIONAL INFORMATION | SCHOOLS

Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg

AND Fiber: ≥ 2g AND Protein ≥ 10g

Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis

TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Extra Mozzarella Cheese, Ham, Pineapples

Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.

Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.

Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.

Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.

Ham: Pork, water, seasoning ( salt, sugar, sodium erythorbate, sodium nitrate, sodium bicarbonate), sodium phosphate, carrageenan, spices, smoke flavor, garlic powder.

Pineapples: Pineapple pieces, pineapple juice.

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t (g

)

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s Fat

(g)

Sodi

um (m

g)

REGULAR CRUST - LG 8 SLICES 1 300 40 2.5 15 5 5 0 600

REGULAR CRUST - LG 10 SLICES 1 240 30 2 10 5 5 0 480

WHOLE WHEAT CRUST - LG 8 SLICES 1 290 40 5 15 5 5 0 420

WHOLE WHEAT CRUST - LG 10 SLICES 1 230 30 5 10 5 5 0 330

Hawaiian PizzaServing Size = 1 Slice

Large Pizza Cut Into 8 or 10 Slices

NUTRITIONAL INFORMATION | SCHOOLS

Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg

AND Fiber: ≥ 2g AND Protein ≥ 10g

Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis

TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Mozzarella Cheese, Turkey Pepperoni

Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.

Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.

Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.

Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.

Turkey Pepperoni: Turkey, water, modified potato starch, salt, potassium chloride, spice, garlic powder, sodium erythorbate, sodium nitrate, smoke

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t (g

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s Fat

(g)

Sodi

um (m

g)

REGULAR CRUST - LG 8 SLICES 1 300 40 2.5 15 5 5 0 600

REGULAR CRUST - LG 10 SLICES 1 240 30 2 10 5 5 0 480

WHOLE WHEAT CRUST - LG 8 SLICES 1 290 40 5 15 5 5 0 420

WHOLE WHEAT CRUST - LG 10 SLICES 1 230 30 5 10 5 5 0 330

Turkey Pepperoni PizzaServing Size = 1 Slice

Large Pizza Cut Into 8 or 10 Slices

NUTRITIONAL INFORMATION | SCHOOLS

Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg

AND Fiber: ≥ 2g AND Protein ≥ 10g

Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis

Serv

ing

Size

(slic

e)

Calo

ries

Carb

ohyd

rate

s (g

)

Fibre

(g)

Prot

ein

(g)

Tota

l Fat

(g)

Satu

rate

d Fa

t (g

)

Tran

s Fat

(g)

Sodi

um (m

g)

REGULAR CRUST - LG 8 SLICES 1 290 40 2.5 15 5 5 0 600

REGULAR CRUST - LG 10 SLICES 1 230 30 2 10 5 5 0 480

WHOLE WHEAT CRUST - LG 8 SLICES 1 280 40 5 15 5 5 0 420

WHOLE WHEAT CRUST - LG 10 SLICES 1 220 30 5 10 5 5 0 330

TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Mozzarella Cheese

Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.

Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.

Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.

Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.

Cheese Only PizzaServing Size = 1 Slice

Large Pizza Cut Into 8 or 10 Slices

NUTRITIONAL INFORMATION | SCHOOLS

Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg

AND Fiber: ≥ 2g AND Protein ≥ 10g

Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis

Serv

ing

Size

(slic

e)

Calo

ries

Carb

ohyd

rate

s (g

)

Fibre

(g)

Prot

ein

(g)

Tota

l Fat

(g)

Satu

rate

d Fa

t (g

)

Tran

s Fat

(g)

Sodi

um (m

g)

REGULAR CRUST - LG 8 SLICES 1 310 40 2.5 15 5 5 0 600

REGULAR CRUST - LG 10 SLICES 1 250 30 2 10 5 5 0 480

WHOLE WHEAT - LG 8 SLICES 1 300 40 5 15 5 5 0 420

WHOLE WHEAT - LG 10 SLICES 1 240 30 5 10 5 5 0 330

Cheese & Pepperoni PizzaServing Size = 1 Slice

Large Pizza Cut Into 8 or 10 Slices

TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Pepperoni, Mozzarella Cheese

Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.

Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.

Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.

Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.

Pepperoni: Pork, beef, salt, spices, dextrose, oleoresin of paprika, sodium erythorbate, garlic powder, lactic acid starter culture, sodium nitrate, citric acid