Pizza with pepperoni, from restaurant or fast food, medium crust
Common food
Photo: Wikipedia
A classic slice of medium-crust pepperoni pizza delivers a satisfying chew from the bready base, topped with a tangy tomato sauce, melted mozzarella, and spicy, crispy-edged pepperoni cups. Nutritionally, it's a dense energy source, providing a solid hit of protein and carbs per 100g, but with a notable fat content from the cheese and cured meat.
💚 Why it's loved
People adore it for the iconic flavor combination of salty, spicy pepperoni with creamy cheese and tangy sauce, all on a comforting bread base. It's a cultural staple for social gatherings, late-night cravings, and customizable to almost any topping preference.
⚠️ Watch-outs & how to enjoy it better
The high sodium, saturated fat, and refined carbs can contribute to blood sugar spikes and are less ideal for those monitoring heart health or diabetes. To counteract, pair a slice with a large, vinegar-dressed side salad to add fiber and slow digestion, and practice strict portion control by limiting yourself to 1-2 slices.
Key benefits
- Good source of protein for muscle maintenance
- Provides quick energy from carbohydrates
- Contains calcium from cheese for bone health
- Offers lycopene from the tomato sauce
- Convenient and widely available meal option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'pepperoni' is an Italian-American invention; in Italy, 'peperoni' (with one 'p') are bell peppers, and the spicy salami used on pizza is called 'salame piccante'.
Full nutrition (scales with serving)
| Water | 41.8 g |
| Energy | 282 kcal |
| Protein | 11.7 g |
| Total lipid (fat) | 11.9 g |
| Carbohydrate, by difference | 32.0 g |
| Fiber, total dietary | 2.3 g |
| Total Sugars | 3.3 g |
| Calcium, Ca | 153 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 198 mg |
| Potassium, K | 195 mg |
| Sodium, Na | 620 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 23.6 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.43 mg |
| Riboflavin | 0.22 mg |
| Niacin | 4.1 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 92.0 ug |
| Folic acid | 56.0 ug |
| Folate, food | 36.0 ug |
| Folate, DFE | 131 ug |
| Choline, total | 25.4 mg |
| Vitamin B-12 | 0.50 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 70.0 ug |
| Retinol | 62.0 ug |
| Carotene, beta | 94.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1957 ug |
| Lutein + zeaxanthin | 24.0 ug |
| Vitamin E (alpha-tocopherol) | 0.87 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.4 ug |
| Fatty acids, total saturated | 5.1 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.55 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 3.9 g |
| MUFA 16:1 | 0.19 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.19 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 25.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is pepperoni pizza a good source of protein?
Yes, a 100g serving provides about 11.74g of protein, primarily from the cheese and the cured meat, making it a decent contributor to daily protein needs.
Why is the pepperoni often cupped and crispy?
The thin slices of pepperoni are placed on top before baking. As the fat renders, the edges curl up from the heat, creating crispy 'cups' that hold flavorful rendered fat.
How does the medium crust differ from thin or thick crust nutritionally?
A medium crust offers a balance, with more carbohydrates and calories than a thin crust but less than a thick, doughy, or stuffed crust, which can significantly increase the carb and calorie load per slice.