Pepperoni, Onion, and Olive Pizza Recipe

Created by Deb Wise for Cooking Light Magazine, this classic pizza is a snazzy update of an old time favorite. The addition of olives and thinly-sliced sweet onion to the pepperoni renders a unique taste to this recipe which serves six people and takes a total of 35 minutes to make.



1 pound refrigerated fresh pizza dough

Cooking spray

1 tablespoon yellow cornmeal

1/2 cup lower-sodium marinara sauce

1/2 cup thinly sliced sweet onion

2 ounces pepperoni slices

10 niçoise olives, pitted and halved lengthwise

3/4 cup (3 ounces) shredded reduced-fat Italian-blend cheese


1. Pre-heat oven to 450 degrees.

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.

4. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden.

Posted by M Dee Dubroff, on December 28, 2012 at 9:00 AM