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Pepperoni, Onion, and Olive Pizza

Pepperoni, Onion, and Olive Pizza
Photo: John Autry and Randy Mayor; Styling: Leigh Ann Ross
Total time 35 mins
Yield

Serves 6 (serving size: 1 slice)

We're jazzing up a classic pizza favorite by adding olives and thinly sliced sweet onion to the pepperoni.

Ingredients

  • 1 pound refrigerated fresh pizza dough
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 1/2 cup lower-sodium marinara sauce (such as McCutcheon's)
  • 1/2 cup thinly sliced sweet onion
  • 1 ounce pepperoni slices (about 18 slices)
  • 10 niçoise olives, pitted and halved lengthwise
  • 3/4 cup (3 ounces) preshredded reduced-fat 4-cheese Italian-blend cheese

Nutrition Information

  • calories 281
  • fat 6.7 g
  • satfat 2.4 g
  • monofat 2.6 g
  • polyfat 0.7 g
  • protein 12.1 g
  • carbohydrate 44.2 g
  • fiber 5.8 g
  • cholesterol 13 mg
  • iron 1.3 mg
  • sodium 584 mg
  • calcium 109 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

  3. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce evenly over dough, leaving a 1/2-inch border. Top with onion, pepperoni, and olives; sprinkle with cheese. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden.

Cook's Notes

This updated version of Pepperoni, Onion, and Olive Pizza is based on a recipe that originally ran in Cooking Light, October 2011. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.