Pepperoni Pizza

My ultimate favorite pizza of all time is the classic pepperoni pizza.  Ever since I’ve moved to NYC, it has always been my go-to to judge a pizza place based on one of two slices – the cheese slice (also known as the “plain” slice, if you’re local), and the pepperoni slice.  Typically, a slice can range between a whopping 300-400 calories, depending on the heft and the amount of cheese and pepperoni is on the crust.  I could never turn down a greasy, fat-laden slice when I wasn’t on macros.

Mind you, my version could never replace the deliciousness of a NYC slice, as NYC slices are world-renown for its depth of flavor and all-around deliciousness. However, since I crave pizza often (as you can see with my frequent recipe posts on the subject), I knew I had to find an alternative so I wouldn’t crave it as much.

So I decided to use my go-to Panini Slims from Trader Joe’s as the crust vehicle to see if I could find some way to fit into my macros – and I’ve been successful. Yay! 🙂

The secret to increasing the protein is by mixing a little non-fat ricotta cheese with the mozzarella. Luckily, it doesn’t mess with the overall flavor since I only used a 1/2 cup for the whole batch, and it combines very well with the mozzarella when melted. Also, rather than using the typical pork/beef mix pepperoni, I replaced it with a turkey pepperoni, that has less fat, but still has the flavor I was looking for.

So there you have it! You can have about 2-3 slices of these pretty babies and not feel guilty! Enjoy!


(makes 16 slices)

2 packages Trader Joe’s Panini Slims
16 oz. light shredded mozzarella cheese
2 packages (8 oz. total) turkey pepperoni slices
1/2 cup non-fat ricotta cheese

For the sauce:
1 cup no-salt tomato sauce
1 tsp. crushed garlic
1 tsp. italian herb seasoning
1/4 tsp. salt
1/4 tsp. black pepper

  1. Preheat oven to 350 degrees F.
  2. In a small saucepan over medium heat, spray saucepan with cooking spray and saute garlic for 30 seconds until garlic releases its fragrance.
  3. Add tomato sauce, herbs, salt and pepper and stir for 2-3 minutes until mixture starts to simmer. Set aside
  4. In a large bowl, mix mozzarella and ricotta cheese until well-combined. Set aside.
  5. Take two baking sheets and line each one with 8 Panini Slim halves.
  6. To assemble each pizza: 1) Pour 1 tbsp. of sauce and use a spatula to spread the sauce evenly on each Panini Slim. 2) Spoon 1/8 heaping cup of cheese and spread evenly on top of the sauce. 3) Arrange 7-8 pepperoni slices on top of the cheese.
  7. Bake for 15-20 minutes until cheese has melted and turned slightly golden brown.

Pepperoni Pizza.png

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