Pepperoni, Onion, and Olive Pizza
We're jazzing up a classic pizza favorite by adding olives and thinly sliced sweet onion to the pepperoni.
How to Make It
Step 1
Preheat oven to 450°.
Step 2
Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
Step 3
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.
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steponme's Review
I would recommend baking the pizza for 12 minutes, pulling it out to put the cheese on and then putting it back in for the last 5 minutes.
PizzaReview's Review
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GanaSlaga's Review
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Adshehan's Review
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skspillman's Review
Made this last night and everyone loved it! They were still mentioning the pizza today. I used a pre-made crust but followed the recipe exactly otherwise. Served alongside CL's Linguine with Easy Meat Sauce. Very simple to prepare; I will definitely make this again.
gumdropgirl's Review
This was a superfast recipe! I used the Boboli Thin Crust to make it even faster-no rolling out of the dough. I used 4oz of cheese vs 3oz. Great combo of ingredients.
mtbike40's Review
Made this recipe last night and thought that it was delicious. I am a huge olive fan so I added some additional olives. If you are using the pre-shredded cheese I would recommend baking the pizza for 12 minutes, pulling it out to put the cheese on and then putting it back in for the last 5 minutes. The shredded cheese is so thin it melts right away and 17 minutes was it little long for it. This was a nice fast recipe and tasted delicious.
4 1/2 stars