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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Olive cheese pizza (120 g) has 319 calories. That works out to 266 calories per 100 g. It contains 35.8 g of carbs, 13.4 g of protein, 14 g of fat and 2.5 g of fiber. Its 24 µg of Selenium covers 44% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 120 g
319
KCAL / 120G
Carbs
35.8g
· 13% DV
Protein
13.4g
· 27% DV
Fat
14g
· 18% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 17% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 319 kcal | |
| Total fat | 14 g | 18% |
| Saturated fat | 6.12 g | 31% |
| Trans fat | 0.22 g | |
| Sodium | 732 mg | 32% |
| Total carbohydrate | 35.8 g | 13% |
| Fiber | 2.5 g | 9% |
| Protein | 13.4 g | 27% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 120 g | 319 kcal |
| 1 slice (thin) | 80 g | 213 kcal |
| 100 g | 100 g | 266 kcal |
| 1 slice (thick) | 170 g | 452 kcal |
| 2 slice (double) | 240 g | 638 kcal |
| 1 piece (small) | 250 g | 665 kcal |
| 1 serving (large) | 300 g | 798 kcal |
| 1 piece (medium) | 400 g | 1064 kcal |
| 1 piece (large) | 650 g | 1729 kcal |
Calculated from 266 calories per 100 g.
Pizza originated in Italy, but olive cheese pizza is not one fixed, traditional Italian recipe. Toppings and cheeses vary by region and pizzeria, so this name usually describes a flexible combination rather than a single canonical style.
Mozzarella is a popular choice for olive cheese pizza because it melts smoothly and lets the olives stand out. Feta adds a sharper, saltier taste; if you use it, pair it with milder olives or less cheese.
Either works on olive cheese pizza. Black olives tend to taste milder and fruitier, while green olives are firmer and more briny. Drain them well before adding them so they do not make the topping watery.
Tomatoes, roasted peppers, mushrooms, and fresh herbs pair well with olive cheese pizza without overwhelming its salty, savory flavor. Add delicate herbs after baking, and avoid piling on several salty toppings at once.
Add olives to olive cheese pizza before baking so they warm through and their flavor blends with the cheese. If you prefer a fresher, more pronounced olive taste, reserve a few slices and scatter them on after baking.
For a crisp olive cheese pizza base, preheat the oven thoroughly and use a hot baking surface, such as a pizza stone or preheated tray. Keep the toppings light and drain the olives so excess moisture does not soften the dough.
Reheat olive cheese pizza in a skillet over low-to-medium heat, covering it briefly so the cheese melts while the base crisps. An oven also works well; a microwave is convenient but usually leaves the crust soft.
Olive cheese pizza keeps for about 3–4 days in the refrigerator when stored in a covered container. Refrigerate leftovers promptly rather than leaving them at room temperature, and reheat only the portion you plan to eat.
Yes, olive cheese pizza freezes well. Wrap individual slices tightly and store them in an airtight freezer container; reheat from frozen in an oven for a firmer crust, or thaw them in the refrigerator first.
Olive cheese pizza can fit into a balanced meal, but cheese and olives can make it high in salt, and generous cheese portions add saturated fat. A smaller portion with vegetables or salad makes a more balanced meal.
Vitamins
B12
0.74µg · 31% DV
B1
0.29mg · 24% DV
B3
3.72mg · 23% DV
B2
0.24mg · 18% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
252mg · 36% DV
Sodium
732mg · 32% DV
Calcium
276mg · 28% DV
Potassium ⭐
228mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 319 calories in 1 slice (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Olive cheese pizza is a style of pizza, a dish that originated in Italy, usually made with a baked dough base topped with tomato sauce, cheese and olives. The cheese turns soft and savoury in the oven, while olives add a briny, slightly fruity bite; the crust may be crisp at the edge and tender underneath.
It works as a casual lunch or dinner, served by the slice or shared, often with a green salad. The cheese makes it a source of protein and calcium; it also contributes to the pizza’s fat and energy, so portions can add up. For a lighter meal, choose a thinner crust, ask for a moderate amount of cheese and pair a slice with vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.12g
MONOUNSATURATED
4.92g
POLYUNSATURATED
1.92g
Omega 6:3 ratio 17.4:1
Above the ideal 4:1 (17.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.