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Pepperoni pizza

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10MIN
20MIN
6

Directions

1
Place oven rack in the lowest position; preheat to 450°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.


3
Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes


4
Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.


5
Spread sauce evenly over the baked crust.


6
Top with Hiland Dairy Mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.


  • 1 lb. prepared whole-wheat pizza dough, thawed if frozen
  • 1 cup canned unseasoned pumpkin puree
  • 1/2 cup no-salt-added tomato sauce
  • 1/2 tsp. garlic powder
  • 1 cup Hiland Dairy Mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup pepperoni, sliced
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 slice
Servings Per Container: 6


Amount Per Serving


Calories 297 Calories from Fat 91
% Daily Value*
Total Fat 10.1g 16%
Saturated Fat 4.3g 22%
Trans Fat g %
Cholesterol 30mg 10%
Sodium 855mg 36%
Total Potassium mg %
Total Carbohydrate 37.7g 13%
Dietary Fiber 3.5g 14%
Sugars 2.1g %
Protein 17.1g %
Vitamin A 35% Vitamin C 4%
Calcium 23% Iron 4%
Vitamin D % Phosphorus %
Magnesium % Thiamin %
Folate %

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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