Know what’s on your plate
Margherita pizza
Calories & nutrition facts
cheese and tomato, prepacked
Nutrition facts
Per 100 g% DV- Calories 224 kcal —
- Protein 8.6 g 17%
- Carbohydrate 30 g 11%
- Fat 7.4 g 10%
- Saturated fat 3.1 g 16%
- Fibre 2.3 g 8%
- Sugars 3.4 g —
- Sodium 493 mg 21%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 72.6 µg 8%
- Vitamin C 5.5 mg 6%
- Vitamin D 0.1 µg 1%
- Vitamin K 9.3 µg 8%
- Thiamin (B1) 0.16 mg 13%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 1.1 mg 7%
- Pantothenic acid (B5) 0.24 mg 5%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 31.5 µg 8%
- Vitamin B12 0.36 µg 15%
Minerals
- Calcium 239 mg 18%
- Iron 1.2 mg 7%
- Magnesium 22.9 mg 5%
- Phosphorus 269 mg 22%
- Potassium 182 mg 4%
- Zinc 1.5 mg 14%
- Copper 0.1 mg 11%
- Manganese 0.25 mg 11%
- Iodine 33.4 µg 22%
Similar foods
- Cheese pizzaprepacked269 kcal / 100 g
- Margherita mozzarella pizza203 kcal / 100 g
- Cheese and mushroom pizzaprepacked213 kcal / 100 g
- Chicken pizzaprepacked211 kcal / 100 g
- Ham and cheese pizzaprepacked228 kcal / 100 g
- Goat cheese pizzaprepacked241 kcal / 100 g
- Seafood pizzaprepacked215 kcal / 100 g
- Margherita cakepacked370 kcal / 100 g
- Tuna pizzaprepacked235 kcal / 100 g
- Mozzarella and tomato pizzaindustrially made260 kcal / 100 g
Questions about Margherita pizza
How do you make Margherita pizza crisp at home?
Heat a baking tray or pizza stone in the oven at its highest setting, ideally 250 °C, while the oven heats. Slide the topped pizza onto it and bake for about 7–10 minutes, until the crust is browned and the mozzarella is bubbling.
When should you add basil to Margherita pizza?
Add fresh basil after baking, or during the final minute, so its leaves stay fragrant rather than turning dark and dry. A few basil leaves, tomato sauce and mozzarella are the classic topping combination.
How should you store leftover Margherita pizza?
Refrigerate leftovers within 2 hours in a covered container; they keep for up to 3–4 days. To freeze slices, separate them with baking paper and seal them well; thaw in the fridge before reheating.
What is the best way to reheat Margherita pizza?
Warm a slice in a dry frying pan over a medium-low heat for a few minutes, covering it briefly so the cheese melts while the base crisps. For several slices, use an oven at about 180 °C until hot throughout.
What goes well with Margherita pizza?
Pair it with a sharply dressed green salad, grilled vegetables or olives to balance the rich cheese and soft bread. It also works well alongside minestrone or as part of a spread of antipasti.
Why is it called Margherita pizza?
The name is associated with Queen Margherita of Savoy and the pizza’s tomato, mozzarella and basil toppings, whose red, white and green colours resemble the Italian flag. The pizza style is closely linked with Naples.
How is Margherita pizza different from cheese pizza?
Margherita specifically combines tomato, mozzarella and basil, while “cheese pizza” can mean a pizza with cheese and no set herb topping. In the supplied comparisons, cheese pizza has 269 kcal and 11.2 g protein per 100 g, compared with 224 kcal and 8.6 g protein in Margherita pizza.
Source: ANSES–Ciqual (France) 25404 · per 100 g · carbohydrate per EU label, fibre excluded
