PIZZA HUT 12" Pepperoni Pizza, Hand-Tossed Crust
Whole food · Fast Foods
Photo: Wikipedia
This is a classic, hand-tossed pepperoni pizza from Pizza Hut, featuring a soft, chewy crust with a slight crisp at the edge. The savory, slightly spicy pepperoni slices release flavorful oils that meld with the melted mozzarella and tangy tomato sauce. Nutritionally, it's a calorie-dense food, providing a solid hit of protein and carbs but also a significant amount of fat per serving.
💚 Why it's loved
People love it for the comforting, savory combination of salty pepperoni, gooey cheese, and soft dough—a flavor profile that's become a global comfort food staple. Its versatility makes it a go-to for casual meals, parties, and late-night cravings.
⚠️ Watch-outs & how to enjoy it better
The high sodium, saturated fat, and refined carbs can contribute to blood-sugar spikes and are a concern for those monitoring heart health or blood pressure. To counteract, pair a slice with a large, leafy green salad and limit portion to 1-2 slices; choosing thin crust can also reduce overall carb load.
Key benefits
- Good source of protein from cheese and pepperoni
- Provides quick energy from carbohydrate-rich crust
- Contains calcium from mozzarella cheese
- Pepperoni offers some B vitamins and zinc
- A satisfying, complete meal in one slice
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The pepperoni we know today is an Italian-American creation; in Italy, 'peperoni' (with one 'p') are bell peppers.
Full nutrition (scales with serving)
| Water | 41.4 g |
| Energy | 280 kcal |
| Energy | 1171 kj |
| Protein | 12.9 g |
| Total lipid (fat) | 11.4 g |
| Ash | 2.9 g |
| Carbohydrate, by difference | 31.6 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 3.7 g |
| Sucrose | 0.00 g |
| Glucose | 0.55 g |
| Fructose | 0.85 g |
| Lactose | 0.37 g |
| Maltose | 1.8 g |
| Galactose | 0.07 g |
| Starch | 22.9 g |
| Calcium, Ca | 155 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 218 mg |
| Potassium, K | 207 mg |
| Sodium, Na | 801 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.36 mg |
| Selenium, Se | 21.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.32 mg |
| Riboflavin | 0.27 mg |
| Niacin | 4.0 mg |
| Pantothenic acid | 0.47 mg |
| Vitamin B-6 | 0.15 mg |
| Vitamin B-12 | 0.68 ug |
| Vitamin A, RAE | 57.0 ug |
| Retinol | 56.0 ug |
| Vitamin A, IU | 204 iu |
| Vitamin E (alpha-tocopherol) | 0.75 mg |
| Tocopherol, beta | 0.05 mg |
| Tocopherol, gamma | 1.8 mg |
| Tocopherol, delta | 0.58 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 8.5 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.2 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.16 g |
| SFA 14:0 | 0.59 g |
| SFA 15:0 | 0.06 g |
| SFA 16:0 | 2.8 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 1.3 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.0 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.20 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 3.7 g |
| MUFA 20:1 | 0.05 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.19 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.19 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.03 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| Cholesterol | 26.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.12 g |
| Threonine | 0.42 g |
| Isoleucine | 0.54 g |
| Leucine | 1.1 g |
| Lysine | 0.76 g |
| Methionine | 0.27 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.63 g |
| Tyrosine | 0.48 g |
| Valine | 0.67 g |
| Arginine | 0.54 g |
| Histidine | 0.36 g |
| Alanine | 0.49 g |
| Aspartic acid | 0.85 g |
| Glutamic acid | 3.3 g |
| Glycine | 0.45 g |
| Proline | 1.2 g |
| Serine | 0.66 g |
FAQ
Is pepperoni pizza a good source of protein?
Yes, a single slice provides about 12-15 grams of protein from the cheese and meat, making it a decent contributor to daily protein needs.
Why is hand-tossed crust different from thin crust?
Hand-tossed dough is kneaded and stretched by hand, creating a thicker, airier, and chewier texture compared to the cracker-like crispness of a thin crust.
What makes the pepperoni curl up into little cups when baked?
The natural casing on traditional pepperoni shrinks faster than the meat when heated, causing the edges to crisp and curl into 'grease cups' that hold flavorful oil.