Pepperoni, Onion, and Olive Pizza

Photo: John Autry and Randy Mayor; Styling: Leigh Ann Ross

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

Yield: Serves 6 (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
  3. 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.
Note:

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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