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Pepperoni Pizza

Photo: Ralph Anderson; Styling: Rose Nguyen
Prep time 5 mins
Cook time 12 mins
Yield Makes 6 servings (serving size: 1 slice)
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.


  • 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

Nutrition 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

How to Make It

  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.

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