Recipes
Pepperoni, Onion, and Olive Pizza

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.

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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

Account

Pepperoni, Onion, and Olive Pizza

Ingredients

Nutritional Information

How to Make It

Chef's Notes

You May Like

How to Make Emeril's Perfect Pizza Dough

Build-a-Meal

Read More

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Ratings & Reviews