Pizza Margherita
Moderate nutritional value
Tomato, mozzarella and basil on dough.
Pizza margherita is a Neapolitan pizza of thin yeast dough topped with tomato sauce, mozzarella, fresh basil and olive oil, baked in a very hot oven. Most of its energy comes from the refined-flour crust, with moderate protein and saturated fat from the mozzarella and a fair amount of sodium. A 300 g pizza is about 660 kcal; sharing one and adding a salad keeps the meal lighter.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 9g | 16.1% |
| Fat | 8g | 11.4% |
| Carbs | 28g | 9.3% |
| Simple Sugars | 9.8g | Estimate |
| Complex Carbs | 16.2g | Estimate |
| Fiber | 2g | 8.0% |
| Water | 48g | 1.9% |
| Calories | 220 | 9.8% |
Glycemic Index
Click to view full GI ranking →
Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 3.2 | g | 16.0% |
| Monounsaturated | 3.83 | g | 15.3% |
| Polyunsaturated | 0.62 | g | 4.8% |
| Omega-3 | 0.186 | g | Estimate |
| Omega-6 | 0.434 | g | Estimate |
| Trans | 0 | g | 0.0% |
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 | 2.47 | mg |
| Vitamin E | 1.01 | mg |
| Selenium | 13.3 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 43.5 | mcg | 4.8% |
| vitamin B1 | 0.055 | mg | 4.6% |
| vitamin B2 | 0.087 | mg | 6.7% |
| vitamin B3 | 0.645 | mg | 4.0% |
| vitamin B6 | 0.056 | mg | 3.3% |
| vitamin B9 | 11.1 | mcg | 2.8% |
| vitamin B12 | 0.495 | mcg | 20.6% |
| vitamin C | 2.47 | mg | 2.7% |
| vitamin D | 0.092 (4 IU) | mcg | 0.6% |
| vitamin E | 1.01 | mg | 6.7% |
| vitamin K | 7.41 | mcg | 6.2% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 143 | mg | 14.3% |
| iron | 0.801 | mg | 4.5% |
| magnesium | 16.4 | mg | 4.1% |
| phosphorus | 128 | mg | 18.3% |
| potassium | 125 | mg | 4.8% |
| sodium | 622 | mg | 27.0% |
| zinc | 1.01 | mg | 9.2% |
| copper | 0.09 | mg | 10.0% |
| manganese | 0.24 | mg | 10.4% |
| selenium | 13.3 | mcg | 24.2% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 202 | mg | 28.9% | 115% |
| Isoleucine | 403 | mg | 28.8% | 122% |
| Leucine | 683 | mg | 25.0% | 102% |
| Lysine limiting | 331 | mg | 15.8% | 63% |
| Methionine | 281 | mg | 26.8% | 111% |
| Phenylalanine | 777 | mg | 44.4% | 173% |
| Threonine | 344 | mg | 32.8% | 125% |
| Tryptophan | 172 | mg | 61.4% | 237% |
| Valine | 468 | mg | 25.7% | 107% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Pizza dough 250 g
- Canned San Marzano tomatoes, crushed 150 g
- Fresh mozzarella 150 g
- Fresh basil leaves 8
- Extra virgin olive oil 2 tbsp
- Salt 1/2 tsp
Instructions
- 1
Preheat the oven as hot as it will go, ideally with a pizza stone or steel inside.
- 2
Season the crushed tomatoes with salt and a drizzle of olive oil.
- 3
Stretch the dough into a thin round on a floured surface.
- 4
Spread a thin layer of tomato sauce over the dough, leaving a bare border for the crust.
- 5
Tear the mozzarella and scatter it over the sauce.
- 6
Bake until the crust is blistered and the cheese is bubbling, about 8 to 12 minutes.
- 7
Top with fresh basil leaves and a final drizzle of olive oil before serving.