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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 1 |
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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. Ingredients:
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 |
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.
3. Note: For testing purposes only, we used Boboli 100% Whole Wheat Thin Pizza Crust and Classico Tomato & Basil Pasta Sauce.
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