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

Recipe Time

Prep: 5 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 260
Caloriesfromfat 0.0 %
Fat 9.5 g
Satfat 3.9 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 19.2 g
Carbohydrate 26.9 g
Fiber 4 g
Cholesterol 40 mg
Iron 2 mg
Sodium 861 mg
Calcium 280 mg

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. 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. 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.

Note: For testing purposes only, we used Boboli 100% Whole Wheat Thin Pizza Crust and Classico Tomato & Basil Pasta Sauce.

Note:

April 2007