Pepperoni, Onion, and Olive Pizza

Name: Pepperoni, Onion, and Olive Pizza
Total time: 35 min
Yield: Serves 6 (serving size: 1 slice)
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

11 Reviews

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Total Time

35 Mins

Yield

Serves 6 (serving size: 1 slice)

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

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.

Ratings & Reviews

4 1/2 stars

2017-04-08T12:17:10-04:00 PizzaReview

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

2014-10-24T08:54:16-04:00 mtbike40

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

2014-02-03T12:38:53-05:00 gumdropgirl

N/A

GanaSlaga's Review

2013-12-16T08:39:31-05:00 daneanp

N/A

Adshehan's Review

2012-06-25T15:18:27-04:00 Adshehan

N/A

skspillman's Review

2011-10-17T17:07:43-04:00 steponme

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

2011-10-01T18:06:30-04:00 GanaSlaga

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

2011-09-25T04:15:21-04:00 skspillman

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.

Pepperoni, Onion, and Olive Pizza

Ingredients

How to Make It

Chef's Notes

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Ratings & Reviews

4 1/2 stars

steponme's Review

PizzaReview's Review

GanaSlaga's Review

Adshehan's Review

skspillman's Review

gumdropgirl's Review

mtbike40's Review

Pepperoni, Onion, and Olive Pizza

Ingredients

Nutritional Information

How to Make It

Chef's Notes

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