Pepperoni Pizza
Pizza is usually so high in saturated fat and sodium that it has earned a top spot on the heart-attack-to-go food list. But our whole-wheat pizza, topped with a sauce that provides extra beta carotene and fiber (thanks to the addition of pumpkin puree), is both healthy and flavorful. We tested the recipe using low-fat turkey pepperoni, but try your favorite sliced vegetables as optional toppings.
- 6
Ingredients
- 1 * 1 pound(s) prepared whole-wheat pizza dough, thawed if frozen
- 1 * 1 cup(s) canned unseasoned pumpkin puree
- 1/2 * 1/2 cup(s) canned no-salt tomato sauce
- 1/2 * 1/2 teaspoon(s) garlic powder
- 1 * 1 cup(s) shredded part-skim mozzarella
- 1/2 * 1/2 cup(s) grated Parmesan cheese
- 2 * 2 ounce(s) turkey pepperoni
Preparation
Step 1
1. Place oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.
2. Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Whisk pumpkin puree, tomato sauce, and garlic powder in a small bowl until combined.
4. Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan, and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.