Pepperoni, Onion, And Olive Pizza

• 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
• 1 ounce pepperoni slices (about 18 slices)
• 10 nicoise olives, pitted and halved lengthwise
• 3/4 cup (3 ounces) preshredded reduced-fat 4-cheese Italian-blend cheese

1. Preheat oven to 450u0b0.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
3. 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 450u0b0 on bottom oven rack for 17 minutes or until crust is golden.
4. This updated version of Pepperoni, Onion, and Olive Pizza is based on a recipe that originally ran in
5. , October 2011. The recipe was retested and updated for
6. , Oxmoor House, 2013.

dough, cooking spray, yellow cornmeal, lower, sweet onion, pepperoni, niueoise, italianblend cheese

Taken from www.myrecipes.com/recipe/pepperoni-onion-olive-pizza (may not work)