I'm afraid that there isn't enough there to be able to reverse engineer the Giordano's heart shaped pepperoni pizza, for several reasons.
First, the ingredients list has wheat flour as the first ingredient for the crust. Standing alone, under FDA labeling rules that would mean the the wheat flour is unbleached, nonbromated, unenriched and unmalted. Flours that meet those requirements are often organic flours, such as the Sperry flour from General Mills (http://www.professionalbakingsolutions.com/product/sperry-organic-bread-flour-untreated-50-lb/57901000
), although there are a few flours from General Mills that are regular flours that also meet the above requirements, such as the Pollyanna (http://www.professionalbakingsolutions.com/product/pollyanna-flour-untreated-50-lb/56441000?mct=Flour&ct=winter-patent&typ=Type
) and Neapolitan (http://www.professionalbakingsolutions.com/product/gold-medal-neapolitan-flour-50-lb/50237000
) flours. At the retail level, a flour that meets the above requirements is the Hodgson Mill unbleached white flour at http://www.hodgsonmillstore.com/en/flours-and-meals/all-natural-flour/white-flour-unbleached-71518-05009-001_group
. Whether Giordano's is using a flour as basic as the one described above is hard to say. It is very uncommon.
Second, if the margarine product in the ingredients list is truly a margarine product, with at least 80% oil, then that product is very similar to what you will find in the supermarket, and it will be a cheap, or at least inexpensive, margarine. You might not find the exact margarine product that Giordano's is using, but you should find something quite close. Some may even have less than 80% oil. Also, some, but not all such products, will include a milk based ingredient, such as dry milk powder, cream, buttermilk or, like the Giordano's margarine product, whey solids. Also, the acidulant in the margarine products will vary, such as lactic acid, phosphoric acid, or, like the Giordano's margarine product, citric acid. An example of a true margarine product that is readily found in supermarkets is the Land O Lakes product such as described at http://www.landolakes.com/product/14000/margarine---sticks
. That is generally a quality product but there are many others that are less costly and with similar compositions of ingredients.
Third, I tend to be very suspicious of nutrition websites such as the one you referenced (sparkpeople.com). Having looked at websites like that for many years as part of my research, I have found them to be incomplete in too many cases to place reliance on them. For example, the sparkpeople Nutrition Facts you referenced do not say how many servings there are, and it also shows no Sat Fat for the slice analyzed there. If the Sat Fat per slice is truly zero, that means that under FDA rules the actual amount of Sat Fat is less than 0.5g. Let us assume there are six servings and that the actual Sat Fat per serving was actually 0.4g. That would be 2.4g of Sat Fat for the entire pizza. That would be equivalent to a little over one tablespoon of soybean oil (see http://nutritiondata.self.com/facts/fats-and-oils/507/2
). With soybean oil as the third most predominant ingredient in the Giordano's ingredients list (right after flour and water) and is also used in the Giordano's margarine product, a total of 2.4g Sat Fat can't be right. Apart from all this is the the fact that the sparkpeople information is not for a heart-shaped Giordano's pizza. The information is for another Giordano's pizza.
I will also point out that the sparkpeople data shows no enrichments of the product, such as the B Vitamins, which are the part of just about every flour enrichment package used by millers in the United States, and also in many foreign countries. On the surface, the sparkpeople data might suggest that the Giordano's flour is actually unenriched but it can also mean that the sparkpeople data is incomplete. Based on my experience, I would guess the latter.
Fourth, it would be extremely difficult sitting in front of a computer with only the Giordano's ingredients list to reverse engineer the pizza. There is too much overlap of the nutrients. For example, in addition to salt that is added to the dough, there are also sources of Sodium in the flour, in the sauce (including the tomatoes), in the Giordano's margarine product, in the cheese, in the pepperoni, and in the seasonings. There is no easy way to apportion the total Sodium content among all of these sources. There will be similar dilemmas with the Total Fat and Sat Fat (which are in the soybean oil, the margarine product, the pepperoni, and the flour), Protein (which is in the flour, the cheese, the sauce, the cheese, and the pepperoni), and Dietary Fiber (which is in the flour and the sauce). You would need to know the quantities of all of the major components of the pizza to have a chance at reverse engineering it.