Pepperoni, Onion, and Olive Pizza

11 Reviews
ADD YOUR REVIEW
Total Time
35 Mins
Yield
Serves 6 (serving size: 1 slice)
By Deb Wise
October 2011
RECIPE BY Cooking Light

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

Ingredients

  • 1 pound refrigerated fresh pizza dough
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 1/2 cup lower-sodium marinara sauce (such as McCutcheon's)
  • 1/2 cup thinly sliced sweet onion
  • 1 ounce pepperoni slices (about 18 slices)
  • 10 niçoise olives, pitted and halved lengthwise
  • 3/4 cup (3 ounces) preshredded reduced-fat 4-cheese Italian-blend cheese

Nutritional Information

  • Calories 281
  • Fat 6.7g
  • Satfat 2.4g
  • Monofat 2.6g
  • Polyfat 0.7g
  • Protein 12.1g
  • Carbohydrate 44.2g
  • Fiber 5.8g
  • Cholesterol 13mg
  • Iron 1.3mg
  • Sodium 584mg
  • Calcium 109mg

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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Ratings & Reviews

4 1/2 stars

PizzaReview
April 08, 2017
Have made this several times over the years.  I've learned the key is the sauce.  Marinara can be bland so either use a favorite purchased tomato sauce or homemade sauce.  So easy and the family loves it.  Portion size is impossible though.  I usually make 2 pizzas for 3 hungry adults and then we get some left overs too. 

steponme's Review

mtbike40
October 24, 2014
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

gumdropgirl
February 03, 2014
N/A

GanaSlaga's Review

daneanp
December 16, 2013
N/A

Adshehan's Review

Adshehan
June 25, 2012
N/A

skspillman's Review

steponme
October 17, 2011
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

GanaSlaga
October 01, 2011
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

skspillman
September 25, 2011
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.