Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 2

We're jazzing up a classic pizza favorite by adding olives and thinly sliced sweet onion to the pepperoni.

Deb Wise
Recipe by Cooking Light October 2011

Gallery

Read the full recipe after the video.

Recipe Summary

total:
35 mins
Yield:
Serves 6 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

281 calories; fat 6.7g; saturated fat 2.4g; mono fat 2.6g; poly fat 0.7g; protein 12.1g; carbohydrates 44.2g; fiber 5.8g; cholesterol 13mg; iron 1.3mg; sodium 584mg; calcium 109mg.
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