Pepperoni, Onion, and Olive Pizza

Pepperoni, Onion, and Olive Pizza Recipe
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.


Serves 6 (serving size: 1 slice)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional 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


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.

Deb Wise,

Cooking Light

October 2011
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