Pepperoni Pizza
Moderate nutritional value
Yeast-dough pizza with tomato sauce, mozzarella and pepperoni.
Pepperoni pizza is an Italian-American classic: a hand-stretched yeast crust spread with tomato sauce, covered with low-moisture mozzarella and slices of cured pepperoni, and baked in a very hot oven. Two slices (about 210 g) have around 585 kcal, 25 g of protein, 24 g of fat, 10 g of it saturated, and about 1,380 mg of sodium. Using half the pepperoni saves about 5 g of fat and 160 mg of sodium per two slices.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 12g | 21.4% |
| Fat | 11g | 15.7% |
| Carbs | 31g | 10.3% |
| Simple Sugars | 10.85g | Estimate |
| Complex Carbs | 18.65g | Estimate |
| Fiber | 1.5g | 6.0% |
| Water | 43g | 1.7% |
| Calories | 277 | 12.3% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 4.78 | g | 23.9% |
| Monounsaturated | 4.68 | g | 18.7% |
| Polyunsaturated | 1.01 | g | 7.8% |
| Omega-3 | 0.303 | g | Estimate |
| EPA | 2 | mg | 0.2% |
| Omega-6 | 0.707 | g | Estimate |
| Trans | 0.32 | g | 16.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 1.22 | mg |
| Vitamin E | 0.67 | mg |
| Selenium | 21.8 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 49.7 | mcg | 5.5% |
| vitamin B1 | 0.094 | mg | 7.8% |
| vitamin B2 | 0.126 | mg | 9.7% |
| vitamin B3 | 1.15 | mg | 7.2% |
| vitamin B6 | 0.079 | mg | 4.6% |
| vitamin B9 | 18.7 | mcg | 4.7% |
| vitamin B12 | 0.452 | mcg | 18.8% |
| vitamin C | 1.22 | mg | 1.4% |
| vitamin D | 0.199 (8 IU) | mcg | 1.3% |
| vitamin E | 0.669 | mg | 4.5% |
| vitamin K | 2.55 | mcg | 2.1% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 186 | mg | 18.6% |
| iron | 0.805 | mg | 4.5% |
| magnesium | 20.5 | mg | 5.1% |
| phosphorus | 197 | mg | 28.1% |
| potassium | 178 | mg | 6.8% |
| sodium | 655 | mg | 28.5% |
| zinc | 1.43 | mg | 13.0% |
| copper | 0.098 | mg | 10.9% |
| manganese | 0.403 | mg | 17.5% |
| selenium | 21.8 | mcg | 39.6% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 292 | mg | 41.7% | 125% |
| Isoleucine | 523 | mg | 37.4% | 119% |
| Leucine | 900 | mg | 33.0% | 101% |
| Lysine limiting | 514 | mg | 24.5% | 73% |
| Methionine | 389 | mg | 37.0% | 116% |
| Phenylalanine | 996 | mg | 56.9% | 166% |
| Threonine | 458 | mg | 43.6% | 125% |
| Tryptophan | 205 | mg | 73.2% | 212% |
| Valine | 601 | mg | 33.0% | 103% |
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Allergens
Recipe
See full recipeIngredients
- All-purpose flour 300 g
- Warm water 190 ml
- Instant dry yeast 1 tsp (3 g)
- Olive oil 1 tbsp
- Salt 1 tsp (6 g)
- Sugar 1 tsp (4 g)
- Pizza sauce 150 g
- Dried oregano 0.5 tsp
- Low-moisture mozzarella, shredded 200 g
- Pepperoni, thinly sliced 80 g
Instructions
- 1
Mix the flour, yeast, sugar and salt in a bowl, add the warm water and olive oil and knead for 8-10 minutes into a smooth, elastic dough.
- 2
Cover the bowl and leave the dough to rise in a warm place for 60-90 minutes, until doubled.
- 3
Heat the oven to 250C with a pizza stone or a heavy baking sheet inside for at least 30 minutes.
- 4
Press and stretch the dough into a 35 cm round on a floured sheet of baking paper.
- 5
Spread the sauce over the dough, leaving a 2 cm border, sprinkle with the oregano, cover with the mozzarella and lay the pepperoni slices on top.
- 6
Slide the pizza with the paper onto the hot stone and bake for 10-13 minutes, until the crust is browned, the cheese bubbles and the pepperoni edges curl.
- 7
Let it rest for 2 minutes, then cut into 8 slices.