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Provides protein and calcium; high in sodium and saturated fat.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Salami and Corn Pizza (125 g) has 358 calories. That works out to 286 calories per 100 g. It contains 37.3 g of carbs, 15.4 g of protein, 16.5 g of fat and 2.6 g of fiber. Its 28.8 µg of Selenium covers 52% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 125 g
358
KCAL / 125G
Carbs
37.3g
· 14% DV
Protein
15.4g
· 31% DV
Fat
16.5g
· 21% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 17% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 358 kcal | |
| Total fat | 16.5 g | 21% |
| Saturated fat | 6.44 g | 32% |
| Trans fat | 0.15 g | |
| Sodium | 991 mg | 43% |
| Total carbohydrate | 37.3 g | 14% |
| Fiber | 2.6 g | 9% |
| Protein | 15.4 g | 31% |
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) | 125 g | 358 kcal |
| 1 slice (thin) | 75 g | 215 kcal |
| 100 g | 100 g | 286 kcal |
| 1 slice (thick) | 175 g | 501 kcal |
| 1 serving (large) | 200 g | 572 kcal |
| 2 slice (double) | 250 g | 715 kcal |
| 1 piece (small) | 280 g | 801 kcal |
| 3 slice (triple) | 375 g | 1073 kcal |
| 1 piece (large) | 420 g | 1201 kcal |
Calculated from 286 calories per 100 g.
Salami and Corn Pizza usually has tomato sauce, melted cheese, sliced salami, and sweetcorn on a pizza base. Some versions add olives, peppers, or herbs, but the defining combination is salami and corn.
Spread tomato sauce over pizza dough, add cheese, salami, and well-drained corn, then bake until the crust is cooked and the cheese bubbles. Leave space between toppings so moisture does not make the base soggy.
A mild, thinly sliced salami works well on Salami and Corn Pizza because it cooks quickly and lets the sweetcorn come through. If the salami is very oily, blot the slices before adding them.
Yes, drain canned corn well before putting it on Salami and Corn Pizza. Excess liquid can soften the crust, especially beneath the toppings. Thaw frozen corn first and pat it dry as well.
Salami and Corn Pizza usually turns soggy when the corn is wet, too much sauce is used, or the crust is underbaked. Drain the corn, spread a thin layer of sauce, and bake on a preheated tray or stone.
Mozzarella is a reliable choice for Salami and Corn Pizza because it melts smoothly without overpowering the sweetcorn or salami. You can combine it with a sharper cheese for a more pronounced flavor.
Store Salami and Corn Pizza leftovers in a covered container in the refrigerator for 3–4 days. Refrigerate them promptly rather than leaving the pizza at room temperature for an extended time.
Yes, Salami and Corn Pizza can be frozen in individual slices. Wrap the slices airtight to limit freezer burn, then thaw them in the refrigerator and reheat in an oven for a firmer crust.
A green salad or lightly dressed vegetables pair well with Salami and Corn Pizza. Their fresh, crisp texture balances the rich cheese and savory salami without competing with the sweetcorn.
It can be high in salt because salami and cheese are both salty ingredients. To make Salami and Corn Pizza less salty, use less salami, choose a milder cheese, and skip extra salty toppings.
Vitamins
B12
0.78µg · 33% DV
B1
0.3mg · 25% DV
B3
3.88mg · 24% DV
B2
0.28mg · 22% DV
Minerals
Selenium
29µg · 53% DV
Sodium
991mg · 43% DV
Phosphorus
280mg · 40% DV
Calcium
260mg · 26% DV
Potassium ⭐
248mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 358 calories in 1 slice (medium) (125 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.
Salami and Corn Pizza pairs a baked pizza base with tomato sauce, cheese, slices of salami and sweetcorn. It draws on the Italian tradition of pizza, while this topping combination is a familiar variation rather than a defining regional style. The salami brings a savoury, spiced bite, balanced by the corn’s sweetness; melted cheese adds softness against the crisp, browned edges of the crust.
Serve it hot as a casual meal or share it with friends, often with a green salad or other simple side. The cheese and salami contribute protein, and the cheese also provides calcium, while the crust and corn supply much of the carbohydrate. It is also high in sodium and saturated fat. For a lighter slice, choose a thinner crust, go easy on the cheese and salami, and add a fresh salad alongside.
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
— 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
6.44g
MONOUNSATURATED
6.69g
POLYUNSATURATED
2.31g
Omega 6:3 ratio 13.7:1
Above the ideal 4:1 (13.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.