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| PEPPERONI, ONION, AND OLIVE PIZZA |
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 2 ounces pepperoni slices 10 niçoise olives, pitted and halved lengthwise 3/4 cup (3 ounces) preshredded reduced-fat Italian-blend cheese Directions: 1. Preheat oven to 450F. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes. 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 450F on bottom oven rack for 17 minutes or until crust is golden.
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