Topping from meat pizza
Common food
Photo: Wikipedia
This is the savory, protein-rich crown of a meat pizza, a mosaic of melted cheese, seasoned ground beef or sausage, and often pepperoni or ham, all baked to a bubbling, slightly crispy finish. The taste is a bold, salty umami punch with a satisfying, chewy texture from the cheese and a slight snap from the cured meats. Nutritionally, it's a calorie-dense, high-fat, high-protein component, delivering nearly 25 grams of fat per 100 grams.
Calorie split: 24% protein · 7% carbs · 69% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible combination of salty, fatty, and savory flavors, where the cheese binds the rich meats into a cohesive, indulgent bite. It's the ultimate comfort food topping, evoking a sense of casual celebration and shared enjoyment.
⚠️ Watch-outs & how to enjoy it better
This topping is very high in saturated fat and sodium, which can be a concern for heart health and blood pressure. For those watching blood sugar, the refined carbs of the crust combined with this fatty topping can lead to a sluggish energy crash. To counteract, pair a smaller portion with a large, vinegar-dressed salad to add fiber and slow digestion, and opt for a thin-crust or cauliflower base to reduce the glycemic load.
Key benefits
- Excellent source of complete protein for muscle repair
- High in energy-dense fats for satiety
- Provides key minerals like iron and zinc from red meat
- Contains calcium from the cheese component
- A concentrated source of B vitamins, especially B12
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'meat lover's' pizza is largely an American invention, popularized by chains like Pizza Hut in the 1980s, combining multiple cured meats that would rarely appear together on a traditional Italian pizza.
Full nutrition (USDA data · scales with serving)
| Water | 46.9 g |
| Energy | 321 kcal |
| Protein | 19.2 g |
| Total lipid (fat) | 24.5 g |
| Carbohydrate, by difference | 5.7 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 3.2 g |
| Calcium, Ca | 314 mg |
| Iron, Fe | 0.97 mg |
| Magnesium, Mg | 27.0 mg |
| Phosphorus, P | 309 mg |
| Potassium, K | 302 mg |
| Sodium, Na | 934 mg |
| Zinc, Zn | 2.7 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 22.6 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.29 mg |
| Niacin | 4.0 mg |
| Vitamin B-6 | 0.24 mg |
| Folate, total | 14.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 14.0 ug |
| Choline, total | 36.8 mg |
| Vitamin B-12 | 0.89 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 105 ug |
| Retinol | 94.0 ug |
| Carotene, beta | 141 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 4601 ug |
| Lutein + zeaxanthin | 69.0 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin K (phylloquinone) | 6.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 10.6 g |
| SFA 4:0 | 0.17 g |
| SFA 6:0 | 0.14 g |
| SFA 8:0 | 0.09 g |
| SFA 10:0 | 0.23 g |
| SFA 12:0 | 0.26 g |
| SFA 14:0 | 1.1 g |
| SFA 16:0 | 5.7 g |
| SFA 18:0 | 2.7 g |
| Fatty acids, total monounsaturated | 8.9 g |
| MUFA 16:1 | 0.53 g |
| MUFA 18:1 | 8.3 g |
| MUFA 20:1 | 0.15 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.7 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 68.0 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 Topping from meat pizza.
| 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 nutrition for just the cheese and meat, or the whole slice?
The data is specifically for the topping itself (cheese and meats), per 100 grams, without the crust or sauce.
How does the fat content compare to a plain cheese pizza topping?
It's significantly higher. The added cured meats like pepperoni and sausage substantially increase the total and saturated fat content compared to a cheese-only topping.
Can I make a healthier version at home?
Yes. Use lean turkey or chicken sausage, part-skim mozzarella, load up on veggie toppings underneath, and use a whole-wheat crust to boost fiber and reduce overall fat.
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 3.21 kcal/g · 24% calories from protein · 0.7 g fiber · 3.2 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: 3.09 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.