Pepperoni Pizza

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.

Yield:

Makes 6 servings (serving size: 1 slice)

Ingredients

1. 1 cup tomato-and-basil pasta sauce
2. 1 (10-oz.) package prebaked whole wheat thin Italian pizza crust
3. 1/4 cup turkey pepperoni slices (about 24)
4. 1 1/2 cups (6 oz.) part-skim mozzarella cheese

Directions

1. 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.
2. 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.

Notes

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