WW Sheet Pan Pepperoni Pizza

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This Mediterranean-style WW Sheet Pan Pepperoni Pizza strikes the perfect balance between bold Mediterranean flavors and traditional comfort foods. Imagine a single pan baked to golden perfection, with a crispy thin crust, roasted vegetables, turkey pepperoni, marinara sauce, and creamy light mozzarella on top. While remaining low in points and high in satisfaction, this simple, guilt-free Mediterranean-style WW Sheet Pan Pepperoni Pizza has all of the flavor of traditional pizza. It demonstrates that eating smart does not have to mean giving up your favorite foods.

STATS:

  • Complexity level: Simple and easy
  • Calories: 135 kilocalories
  • Course: Dinner or main
  • Time required for prep: 15 minutes
  • Serving size: 1 slice
  • Cook time: Twenty(20) minutes
  • Cuisine: Mediterranean or Italian fusion
  • Active working time: Thirty-five(35) minutes
  • Diet: Weight Watchers, high-protein, low-calorie
  • Serving: Eight slices from a large sheet pan
  • Cooking technique: Oven-baked

TOOLS

  • Baking mat(silicone) or parchment liner
  • Measuring spoons
  • Large sheet pan (18 by 13 inches)
  • Sharp knife or pizza cutter
  • Mixing bowls
  • A rolling pin
  • Measuring cups

INGREDIENTS

  • Fresh leaves of basil for garnishing
  • 1/2 teaspoon of salt
  • Little olive oil for brushing
  • 1 cup of yogurt
  • One tsp. of oregano, dried
  • 1 cup of flour
  • Red peppers, one cup
  • 1/2 cup of marinara sauce
  • Onion, one-fourth cup
  • 3/4 cup of mozzarella cheese
  • Olives, half a cup
  • 12 slices of Turkey pepperoni
  • Cherry tomatoes, half a cup

INGREDIENT NOTES

YOGURT

  • Using non-fat Greek yogurt serves as a dough binder and makes the dough rich in protein content. Fat-free plain yogurt will also give the same results.

MOZZARELLA CHEESE

  • We are using low-fat mozzarella cheese to have the beautiful melt while keeping the dish lower in calories. Fat-free will be best in terms of low points, but it will change the texture.

VEGETABLES

  • We are adding halved cherry tomatoes, thinly sliced red onions, roasted and chopped red peppers, and sliced black olives to add a Mediterranean touch while keeping the points in limits.

FLOUR

  • We are using the self-rising flour that already contains baking powder to create a light and chewy crust. You may use a blend of almond and whole wheat flour to reduce the points further.

PEPPERONI

  • Use Turkey pepperoni for a leaner and flavorful twist instead of regular pepperoni, which is higher in calories. Plant-based pepperoni will also work if you go for a vegetarian version.

MARINARA SAUCE

  • It is better to prepare your own marinara sauce with crushed tomatoes, garlic, and herbs. This will guarantee lower points for you. Otherwise, choose the no-sugar-added version carefully if you are using commercial marinara sauce.

INSTRUCTIONS

  1. Preheat your empty oven at 220 °C before starting your work.
  2. Cover a large sheet pan using a silicone baking mat or a parchment liner.
  3. Combine the self-rising flour along with the Greek yogurt till a dough is formed.
  4. Sprinkle some dry flour on your working surface.
  5. Using your hands, knead the dough to smooth it out.
  6. Once the dough is kneaded, roll it into a rectangle, keeping the size of the sheet pan.
  7. Move the rolled dough to the sheet pan and apply light olive oil using a brush.
  8. Insert the sheet pan in the oven till the crust becomes firmer and turns golden.
  9. Once baked, keep the sheet pan with the baked crust on the working bench.
  10. Apply an even layer of marinara sauce over the whole crust.
  11. Now, sprinkle the mozzarella cheese in an even manner.
  12. Followed by olives, turkey pepperoni, onions, tomatoes, and red peppers.
  13. At last, sprinkle some oregano on top.
  14. The sheet pan should then be returned to the oven to bake further.
  15. Transfer the sheet pan to the working surface once the pepperoni pizza is baked.
  16. Slice the golden-baked pizza with melted cheese into eight slices.
  17. Serve this Mediterranean-style WW Sheet Pan Pepperoni Pizza after garnishing with fresh basil leaves.

TIPS

  • Bake the pizza on a pizza stone to achieve a crisper crust.
  • If you bake the crust before adding toppings, it will prevent the crust from being soggy.
  • Low-fat feta cheese also works in place of mozzarella cheese for a tangier version.
  • Add spinach, tomatoes(sun-dried), and artichoke hearts for extra Mediterranean flavor.

STORAGE DIRECTION

FRIDGE

  • Pack the leftover slices in a sealed container and refrigerate them for four days. Warm them up

FREEZER

  • Pile up all the slices with a parchment liner in between and pack them all in the freezer-friendly bag. They can be frozen for 60-70 days. Warm them directly from frozen at 200 °C for 10-12 minutes.

FAQs

May I use any other cheese?

  • Yes, part-skim ricotta or light feta adds a Mediterranean twist to the dish.

Will the store-bought dough work in place of homemade?

  • Yes, choose cauliflower-based or whole wheat crusts to keep it WW-friendly.

Is it feasible to further reduce the points?

  • Use fat-free cheese and olive oil spray to lower the points further.

NUTRITIONAL INFORMATION:

Calories: 135 kilocalories

Net carbs: Thirteen grams
Total carbs: 15 g
Fiber: 02 g
Protein: Twelve grams
Serving size: 1 slice(1/8 of pizza)
Sodium: 390 milligrams
Serving: Yield eight servings

Weight Watcher Points: 3 points per slice