Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Pepperoni pizza is a classic favorite, and in less than 20 minutes, you can make this light and healthy version. The whole wheat crust has more fiber and nutrients than a white flour crust, and using part-skim mozzarella saves on calories without compromising any flavor.

Recipe by Southern Living April 2007

Gallery

Credit: Ralph Anderson; Styling: Rose Nguyen

Recipe Summary test

prep:
5 mins
cook:
12 mins
total:
17 mins
Yield:
Makes 6 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spoon tomato-and-basil pasta sauce evenly over crust, leaving a 1-inch border around edges. Top with half of pepperoni slices. Sprinkle with cheese. Top with remaining pepperoni.

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  • Bake pizza at 450° directly on oven rack 11 to 12 minutes or until crust is golden and cheese is melted. Cut into 6 slices. Serve immediately.

  • Note: For testing purposes only, we used Boboli 100% Whole Wheat Thin Pizza Crust and Classico Tomato & Basil Pasta Sauce.

Nutrition Facts

260 calories; fat 9.5g; saturated fat 3.9g; mono fat 2.1g; poly fat 0.7g; protein 19.2g; carbohydrates 26.9g; fiber 4g; cholesterol 40mg; iron 2mg; sodium 861mg; calcium 280mg.
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