Pizza with meat and fruit, thick crust
Common food
Photo: Wikipedia
This is a hearty, thick-crust pizza topped with savory meats and sweet fruit, offering a delightful contrast of salty, smoky, and juicy flavors with a chewy, bready base. Each bite delivers a satisfying crunch from the crust, a rich umami from the meats, and a burst of sweetness from the fruit. Nutritionally, it provides a solid protein punch from the meat toppings while remaining a moderate source of calories and carbohydrates.
Calorie split: 17% protein · 48% carbs · 35% fat
↓ Full nutrition💚 Why it's loved
People love it for the exciting flavor combination of salty, cured meats like pepperoni or ham with the sweet, juicy pop of pineapple or other fruits. It's a versatile crowd-pleaser that bridges the gap between a classic savory pizza and a more adventurous, sweet-and-salty profile.
⚠️ Watch-outs & how to enjoy it better
The thick crust and sugary fruit can lead to a higher glycemic load, potentially causing blood sugar spikes, and processed meats often add significant sodium. To counteract this, pair a slice with a large, leafy green salad dressed in olive oil to add fiber and healthy fat, which slows digestion, and be mindful of portion control by sticking to one or two slices.
Key benefits
- Good source of protein from meat toppings
- Provides quick energy from carbohydrates
- Contains some dietary fiber
- Offers a balance of sweet and savory flavors
- Can be a satisfying, complete meal
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The most famous 'fruit on pizza' debate centers on Hawaiian pizza, which was actually invented in Canada by a Greek immigrant named Sam Panopoulos in 1962.
Full nutrition (USDA data · scales with serving)
| Water | 48.4 g |
| Energy | 245 kcal |
| Protein | 10.6 g |
| Total lipid (fat) | 9.5 g |
| Carbohydrate, by difference | 29.1 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 3.7 g |
| Calcium, Ca | 152 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 195 mg |
| Potassium, K | 176 mg |
| Sodium, Na | 556 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 16.5 ug |
| Vitamin C, total ascorbic acid | 4.8 mg |
| Thiamin | 0.38 mg |
| Riboflavin | 0.19 mg |
| Niacin | 3.4 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 90.0 ug |
| Folic acid | 55.0 ug |
| Folate, food | 35.0 ug |
| Folate, DFE | 129 ug |
| Choline, total | 20.0 mg |
| Vitamin B-12 | 0.36 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 58.0 ug |
| Retinol | 51.0 ug |
| Carotene, beta | 80.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1616 ug |
| Lutein + zeaxanthin | 18.0 ug |
| Vitamin E (alpha-tocopherol) | 0.71 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 8.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.8 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.49 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.78 g |
| Fatty acids, total monounsaturated | 2.5 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.27 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 19.0 mg |
Amino acid profile (per 100g)
Estimated from Fast Food, Pizza Chain, 14" pizza, meat and vegetable topping, regular crust — USDA does not publish this profile for Pizza with meat and fruit.
| Tryptophan | 0.11 g |
| Threonine | 0.40 g |
| Isoleucine | 0.48 g |
| Leucine | 0.92 g |
| Lysine | 0.61 g |
| Methionine | 0.22 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.55 g |
| Tyrosine | 0.39 g |
| Valine | 0.58 g |
| Arginine | 0.51 g |
| Histidine | 0.33 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.86 g |
| Glutamic acid | 2.9 g |
| Glycine | 0.42 g |
| Proline | 1.1 g |
| Serine | 0.60 g |
| Hydroxyproline | 0.01 g |
FAQ
Is the fruit cooked or raw on the pizza?
The fruit, such as pineapple chunks, is typically added raw before baking and cooks along with the pizza, becoming warm and slightly caramelized.
What kind of meat is commonly used?
Common meats include pepperoni, ham, prosciutto, sausage, or cooked chicken, all of which provide a salty, savory contrast to the fruit.
Does the thick crust make it less healthy?
A thick crust increases the carbohydrate and calorie content per slice compared to a thin crust. Choosing a whole-wheat crust can add more fiber and nutrients.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.45 kcal/g · 17% calories from protein · 1.9 g fiber · 3.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.