Pepperoni, Onion, and Olive Pizza

Classic pizzas are called a classic for a reason and it is because its taste never fails to satisfy customers but putting a sweet twist by adding up onions and olives makes this pepperoni pizza much more interesting. My recipes shows you this recipe that will pique interest inmany guests: 

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 $

1. Preheat oven to 450°.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
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.
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.

Posted by Diane Araga, on June 4, 2013 at 8:00 AM