Pepperoni, Onion, and Olive Pizza

Ingredients

• 3 ounces preshredded 4-cheese italian-blend cheese reduced-fat
• 0.5 cup lower-sodium marinara sauce (such as McCutcheon's)
• 10  niçoise olives pitted halved lengthwise
• 1 ounce pepperoni ( 18 slices)
• 1 pound pizza dough fresh refrigerated
• 0.5 cup onion sweet thinly sliced
• 1 tablespoon cornmeal yellow

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 45
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.
4. Spread sauce evenly over dough, leaving a 1/2-inch border. Top with onion, pepperoni, and olives; sprinkle with cheese.
5. Bake at 450 on bottom oven rack for 17 minutes or until crust is golden.