🍕 Pizza
Pizza is a flat round of yeasted dough topped with tomato, mozzarella and a drizzle of olive oil, then baked in a very hot oven until the crust blisters and the cheese melts. It is chewy and crisp at the edge, savoury and stretchy on top. It is cut into slices and eaten hot, from casual takeaway to sit-down pizzerias.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g pizza dough
- 200 g tomato passata
- 200 g mozzarella, torn
- 15 ml olive oil
- Salt and dried oregano
Method
- Heat the oven to its maximum (250–280 °C) with a tray or stone inside.
- Stretch the dough into two thin rounds.
- Spread the passata, season with salt and oregano, and add the mozzarella.
- Bake 8–10 minutes until the crust is browned and the cheese bubbles.
- Drizzle with olive oil and slice.
How to make it lighter
- Choose a thin crust and stop at two or three slices.
- Use less cheese and add vegetable toppings for volume.
- Start with a side salad so a smaller pizza portion feels enough.
History
Modern pizza with tomato and cheese developed in Naples in the 18th and 19th centuries as cheap street food. It spread worldwide with Italian emigration, especially to the United States, and is now one of the most widely eaten dishes on earth.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pizza and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →