Made this last night and everyone loved it! They were still mentioning the pizza today. I used a pre-made crust but followed the recipe exactly otherwise. Served alongside CL's Linguine with Easy Meat Sauce. Very simple to prepare; I will definitely make this again.
Pepperoni, Onion, and Olive Pizza
We're jazzing up a classic pizza favorite by adding olives and thinly sliced sweet onion to the pepperoni.
More From Cooking Light
- Calories: 281
- Fat: 6.7g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.7g
- Protein: 12.1g
- Carbohydrate: 44.2g
- Fiber: 5.8g
- Cholesterol: 13mg
- Iron: 1.3mg
- Sodium: 584mg
- Calcium: 109mg
- 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
- 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.
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.
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