_{Photo: John Autry and Randy Mayor; Styling: Leigh Ann Ross}

Ingredients

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

2 ounces pepperoni slices

10 niçoise olives, pitted and halved lengthwise

3/4 cup (3 ounces) preshredded reduced-fat Italian-blend cheese

Preparation

1. Preheat oven to 450°.

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 450° on bottom oven rack for 17 minutes or until crust is golden.

Serves 6

Borrowed from Cooking Light, October 2011

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