Know what’s on your plate
Pizza
Calories & nutrition facts
average
Nutrition facts
Per 100 g% DV- Calories 234 kcal —
- Protein 10 g 20%
- Carbohydrate 27 g 10%
- Fat 8.9 g 11%
- Saturated fat 4.1 g 20%
- Fibre 2.1 g 8%
- Sugars 3.6 g —
- Sodium 494 mg 21%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 3.4 mg 4%
- Vitamin D 0.16 µg 1%
- Thiamin (B1) 0.15 mg 13%
- Riboflavin (B2) 0.13 mg 10%
- Vitamin B6 0.15 mg 9%
- Folate (B9) 36 µg 9%
- Vitamin B12 0.36 µg 15%
Minerals
- Calcium 193 mg 15%
- Iron 0.76 mg 4%
- Magnesium 21.7 mg 5%
- Phosphorus 174 mg 14%
- Potassium 185 mg 4%
- Iodine 10.4 µg 7%
Similar foods
Questions about Pizza
How hot should the oven be for homemade pizza?
Heat it to its highest setting, usually 240–250 °C, and preheat a baking tray or pizza stone for at least 30 minutes. Bake the pizza on the hot surface for about 7–10 minutes, until the crust is browned and the cheese is bubbling.
What is the best way to reheat pizza?
For a crisp base, warm a slice in a dry frying pan over a medium heat for 3–5 minutes, then cover it for the last minute to melt the cheese. You can also reheat slices in a 200 °C oven for about 5–8 minutes.
How long can you keep leftover pizza in the fridge?
Refrigerate leftover pizza within 2 hours, in a covered container, and eat it within 3–4 days. To freeze it, wrap slices separately; thaw them in the fridge before reheating.
What goes well with pizza?
A sharp green salad with a simple vinaigrette cuts through rich cheese and toppings. Olives, roasted peppers or grilled courgette also make easy sides; serve them alongside rather than piling them onto an already crowded pizza.
How do you choose a good ready-made pizza?
Look for a base that is evenly shaped and not cracked, with toppings spread across it rather than gathered in the middle. If you want a crisper result, choose a thinner base and bake it directly on a preheated tray.
Where does the word “pizza” come from?
The word is Italian, but its exact origin is uncertain. Flatbreads with toppings have a long history; the tomato-and-cheese pizza most people recognise developed in Naples.
Source: ANSES–Ciqual (France) 25516 · per 100 g · carbohydrate per EU label, fibre excluded
