Pepperoni Pizza

Yield: 6 servings (serving size: 1 slice)

Ingredients

• Sauce:
• Cooking spray
• 2  garlic cloves, minced
• 1  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/8  teaspoon  crushed red pepper
• 1  (8-ounce) can no-salt-added tomato sauce
• 1  tablespoon  minced fresh parsley
• 
  Crust:
• 1 1/2  cups  all-purpose flour, divided
• 1  teaspoon  sugar
• 1  package quick-rise yeast
• 1/2  cup  warm water (100° to 110°)
• 1/4  teaspoon  salt
• 2  teaspoons  cornmeal
• 
  Remaining ingredients:
• 16  slices turkey pepperoni (such as Hormel)
• 1 1/2  cups  (6 ounces) preshredded part-skim mozzarella cheese
• 2  tablespoons  grated Parmesan cheese

Preparation

To prepare the sauce, place a small saucepan coated with cooking spray over medium heat until hot. Add garlic, and sauté 1 minute. Add the dried oregano, 1/4 teaspoon salt, red pepper, and tomato sauce; reduce heat, and simmer 20 minutes, stirring occasionally. Stir in parsley, and keep warm.

To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Dissolve sugar and yeast in warm water in a large bowl, and let stand 5 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Press two fingers into the dough. If indention remains, the dough has risen enough.)

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise 10 minutes.

Spread sauce over pizza crust, leaving a 1/2-inch border; top with pepperoni. Sprinkle with cheeses. Bake at 450° for 10 minutes or until crust is puffy and lightly browned. Remove pizza to cutting board; cut into 6 slices.

Nutritional Information

Calories:

234 (24% from fat)

Fat:

6.3g (sat 3.6g,mono 1.7g,poly 0.5g)

Protein:

13.4g

Carbohydrate:

30.2g

Fiber:

1.3g

Cholesterol:

24mg

Iron:

2.1mg

Sodium:

461mg

Calcium:

223mg