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.
1 cup tomato-and-basil pasta sauce
1 (10-oz.) package prebaked whole wheat thin Italian pizza crust
1/4 cup turkey pepperoni slices (about 24)
1 1/2 cups (6 oz.) part-skim mozzarella cheese
How to Make It
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.
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.
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Love this recipe. My family also loved this, even my pickier eaters who usually do not like whole-wheat anything. I also used the Classico tomato basil sauce but used a 13 oz organic whole wheat thin crust (Rustic Crust brand). This crust is very dense and very filling. Two slices was plenty.
I usually LOVE pizza, but this one hardly has taste. I couldn't eat anymore until I added garlic, oregano, salt, and pepper. I don't even know what usually comes on a pizza, but this one is definitely missing a few ingredients.
Aside from the criticism, this is a really healthy option. I would suggest finding a really tasty pasta sauce if you're going to stick with this recipe. That could have been where I went wrong.
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