We're jazzing up a classic pizza favorite by adding olives and thinly sliced sweet onion to the pepperoni.
1 pound refrigerated fresh pizza dough
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
How to Make It
Preheat oven to 450°.
Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
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.