This is THE veggie pizza you’ll come back to again and again.
A blend of garden-fresh flavors from red, green and yellow peppers, mushrooms, red onions, combined with gooey mozzarella and our signature thin & crispy crust. Newman’s Own Thin & Crispy Harvest Vegetable pizza is great for the whole family and contains no artificial preservatives, flavors, or colors.
Crust (Wheat Flour, Water, Vegetable Oil [Canola Oil and/or Olive Oil], Yeast, Sugar, Salt, Whole Oat Flour), Sauce (Tomato Puree [Water, Tomato Paste], Vegetable Oil [Canola Oil and/or Olive Oil], Red Wine Vinegar, Salt, Spices, Garlic (Dried), Onion (Dried)), Low-Moisture Mozzarella Cheese (Pasteurized Whole Milk, Cheese Cultures, Salt, Enzymes), Mushrooms, Red Bell Peppers, Green Bell Peppers, Yellow Bell Peppers, Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Onion.
Serving Size 1/3 pizza (146g)
Serving Per Container 3
| Amount Per Serving | ||
|---|---|---|
| Calories 270 | ||
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 4.5g | 23% | |
| Trans Fat 0g | 0% | |
| Cholesterol 20mg | 7% | |
| Sodium 600mg | 26% | |
| Total Carbohydrate 34g | 12% | |
| Dietary Fiber 1g | 4% | |
| Sugars 4g | ||
| Added Sugars 1g | 2% | |
| Protein 11g | ||
| Vitamin D 0mcg0% |
| Calcium 160mg10% |
| Iron 1mg6% |
| Potassium 196mg4% |
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.
Find This Product Near You
Local Gets Even Localer
For the students of Bridgeton High School in southern New Jersey, “eat local” hits very close to home ever since a 1,500-square-foot greenhouse was installed right in their own backyard.
The greenhouse, donated and constructed by a nearby farm, houses a farm system that the students set up themselves and is central to the school’s horticulture curriculum.
The greenhouse serves as a learning lab for STEM (Science, Technology, Engineering, and Math) classes. All 1,600 of the school’s students get hands-on farming experience, participate in healthy cooking demonstrations, and enjoy the fruits of their labor as the produce they grow—arugula, hearty Bibb lettuces, and herbs like cilantro and parsley—is incorporated into the school’s cafeteria offerings.
On-site school gardens are popping up at other Bridgeton public schools, according to Warren DeShields, the director of food services for the district. These outdoor classrooms make it easy for Jenny Reed, a FoodCorps service member, to bring math and science concepts to life, and for the food services department to support healthy eating habits and sustainable food production.
Newman’s Own proudly supports FoodCorps, which helps to provide food education and nourishing school meals for more than 120,000 students every year.
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