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Pizza crust with cheese and tomato sauce topped with salami, olives, and peppers; provides energy, protein, and sodium.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Olive, pepper, and salami pizza (120 g) has 324 calories. That works out to 270 calories per 100 g. It contains 35.4 g of carbs, 15 g of protein, 13.8 g of fat and 2.4 g of fiber. Its 18 µg of Selenium covers 33% 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
324
KCAL / 120G
Carbs
35.4g
· 13% DV
Protein
15g
· 30% DV
Fat
13.8g
· 18% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 18% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 324 kcal | |
| Total fat | 13.8 g | 18% |
| Saturated fat | 5.4 g | 27% |
| Trans fat | 0.18 g | |
| Sodium | 780 mg | 34% |
| Total carbohydrate | 35.4 g | 13% |
| Fiber | 2.4 g | 9% |
| Protein | 15 g | 30% |
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 | 324 kcal |
| 1 slice (thin) | 85 g | 230 kcal |
| 100 g | 100 g | 270 kcal |
| 1 slice (large) | 160 g | 432 kcal |
| 1 serving (large) | 180 g | 486 kcal |
| 1 piece (quarter) | 188 g | 508 kcal |
| 2 slice (medium) | 240 g | 648 kcal |
| 1 piece (half) | 375 g | 1013 kcal |
| 1 piece (whole) | 750 g | 2025 kcal |
Calculated from 270 calories per 100 g.
Olive, pepper, and salami pizza is made by spreading tomato sauce and cheese over pizza dough, then adding sliced salami, olives, and peppers. Arrange the toppings evenly and bake in a preheated oven until the crust is browned and the cheese has melted.
A thinly sliced, mildly seasoned salami works well on olive, pepper, and salami pizza because it lets the olives and peppers come through. Cut larger slices into smaller pieces so every portion gets an even amount of topping.
Both black and green olives work on olive, pepper, and salami pizza. Black olives tend to taste milder, while green olives bring a sharper, saltier flavor; since salami is also savory, use brined olives sparingly or drain them well.
Sweet bell peppers are the usual choice for olive, pepper, and salami pizza, with red peppers giving a sweeter taste than green ones. Slice them thinly and pat them dry to limit excess moisture on the crust.
No, you do not need to cook salami before adding it to olive, pepper, and salami pizza. It heats through as the pizza bakes, and thin slices can brown slightly at the edges without becoming too greasy.
To keep olive, pepper, and salami pizza from getting soggy, drain the olives, dry the sliced peppers, and spread the tomato sauce thinly. Avoid piling on wet toppings; they release moisture as the pizza bakes and can soften the base.
Olive, pepper, and salami pizza includes olives and bell peppers alongside salami, while pepperoni pizza usually features pepperoni as its defining topping. Salami is a broader category of cured sausage, so the flavor and spice level can vary by the type used.
Leftover olive, pepper, and salami pizza keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly rather than leaving slices at room temperature, and reheat them thoroughly before eating.
Yes, olive, pepper, and salami pizza can be frozen. Freeze slices separately on a tray first, then transfer them to a sealed freezer bag so they do not stick together; thaw in the refrigerator before reheating for more even results.
A crisp green salad or a simple tomato-and-cucumber salad pairs well with olive, pepper, and salami pizza. Fresh, lightly dressed vegetables balance the pizza’s rich cheese and savory toppings without competing with their flavors.
Vitamins
B12
0.66µg · 28% DV
B3
3.72mg · 23% DV
B1
0.26mg · 22% DV
B2
0.24mg · 18% DV
Minerals
Sodium
780mg · 34% DV
Selenium
18µg · 33% DV
Phosphorus
228mg · 33% DV
Calcium
216mg · 22% DV
Potassium ⭐
252mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 324 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, pepper, and salami pizza is a variation on the Italian dish: a tomato-sauced crust topped with cheese, salami, olives, and peppers. Baked until the crust is browned and the cheese melts, it combines savoury, salty toppings with the sweetness of pepper and a soft, chewy centre.
It is commonly served by the slice as a casual lunch or dinner, often with a green salad; in Turkey, it also goes well with ayran. The crust supplies much of its energy, while the cheese and salami contribute protein. Each 100 g provides 12.5 g of protein. Since the toppings can make it quite salty and rich, pair a slice with salad for a lighter meal.
Low
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
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.4g
MONOUNSATURATED
5.04g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 10.7:1
Above the ideal 4:1 (10.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.