forgive me if I am way out-of-bounds on this statement, but I think those types of questions you generally need to answer for yourself through a good bit of research. This forum is absolutely fantastic, but I wouldn't want to assume that anyone else would know the particular situation you are in. Just the way you phrase the question makes me think much more research needs to be done. Quality of ingredients could cause a considerable difference in food cost, and at a relatively high price/cost could mean a huge swing in product price. Do you want everything ready t go, or are you going to make the sauce, slice the toppings, etc.? It depends what you are trying to produce.
Likewise, the equipment to produce many pizzas during an extremely heavy lunch or dinner period versus spread throughout the day would cause variances, as would method; are you using a conveyor system or ovens?
So many questions to answer your questions, I would encourage you to find some answers and ask the folks here to test them for reasonableness.... but don't build a business plan around them..
Best of luck on your endeavor!