Pepperoni Pizza

Photo: Ralph Anderson; Styling: Rose Nguyen

Pepperoni pizza is a classic favorite, and in less than 20 minutes, you can make this light and healthy version. The whole wheat crust has more fiber and nutrients than a white flour crust, and using part-skim mozzarella saves on calories without compromising any flavor.

Yield: Makes 6 servings (serving size: 1 slice)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 0.0%
  • Fat: 9.5g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 19.2g
  • Carbohydrate: 26.9g
  • Fiber: 4g
  • Cholesterol: 40mg
  • Iron: 2mg
  • Sodium: 861mg
  • Calcium: 280mg

Ingredients

  • 1 cup tomato-and-basil pasta sauce
  • 1 (10-oz.) package prebaked whole wheat thin Italian pizza crust
  • 1/4 cup turkey pepperoni slices (about 24)
  • 1 1/2 cups (6 oz.) part-skim mozzarella cheese

Preparation

  1. 1. Spoon tomato-and-basil pasta sauce evenly over crust, leaving a 1-inch border around edges. Top with half of pepperoni slices. Sprinkle with cheese. Top with remaining pepperoni.
  2. 2. Bake pizza at 450° directly on oven rack 11 to 12 minutes or until crust is golden and cheese is melted. Cut into 6 slices. Serve immediately.
  3. Note: For testing purposes only, we used Boboli 100% Whole Wheat Thin Pizza Crust and Classico Tomato & Basil Pasta Sauce.
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