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Pepperoni Pizza

Yield 6 servings (serving size: 1 slice)

Ingredients

  • Sauce:
  • Cooking spray
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 tablespoon minced fresh parsley
  • Crust:
  • 1 1/2 cups all-purpose flour, divided
  • 1 teaspoon sugar
  • 1 package quick-rise yeast
  • 1/2 cup warm water (100° to 110°)
  • 1/4 teaspoon salt
  • 2 teaspoons cornmeal
  • Remaining ingredients:
  • 16 slices turkey pepperoni (such as Hormel)
  • 1 1/2 cups (6 ounces) preshredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 234
  • caloriesfromfat 24 %
  • fat 6.3 g
  • satfat 3.6 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 13.4 g
  • carbohydrate 30.2 g
  • fiber 1.3 g
  • cholesterol 24 mg
  • iron 2.1 mg
  • sodium 461 mg
  • calcium 223 mg

How to Make It

  1. To prepare the sauce, place a small saucepan coated with cooking spray over medium heat until hot. Add garlic, and sauté 1 minute. Add the dried oregano, 1/4 teaspoon salt, red pepper, and tomato sauce; reduce heat, and simmer 20 minutes, stirring occasionally. Stir in parsley, and keep warm.

  2. To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Dissolve sugar and yeast in warm water in a large bowl, and let stand 5 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Press two fingers into the dough. If indention remains, the dough has risen enough.)

  4. Preheat oven to 450°.

  5. Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise 10 minutes.

  6. Spread sauce over pizza crust, leaving a 1/2-inch border; top with pepperoni. Sprinkle with cheeses. Bake at 450° for 10 minutes or until crust is puffy and lightly browned. Remove pizza to cutting board; cut into 6 slices.