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Deep-Dish Pepperoni Pizza With Arugula Salad

Deep-Dish Pepperoni Pizza With Arugula Salad
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Coat a 9-inch oven-proof skillet or cake pan with 1 ½ tablespoons of the oil. Press the dough into the pan, covering the bottom and sides. Top with half the mozzarella, then the tomatoes, oregano, and remaining mozzarella.
  2. In a small bowl, toss the onion, olives, mushrooms, and pepperoni with ½ tablespoon of the remaining oil; scatter over the pizza. Bake until the crust is golden brown, 30 to 35 minutes.
  3. Meanwhile, in a large bowl, toss the arugula with the vinegar, the remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the pizza.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 528
  • Fat 29g
  • Sat Fat 10g
  • Cholesterol 50mg
  • Sodium 1,356mg
  • Protein 23g
  • Carbohydrate 44g
  • Sugar 5g
  • Fiber 3g
  • Iron 4mg
  • Calcium 364mg
What does this mean? See Nutrition 101 .

Quick Tip

Parmesan Cheese
Make Parmesan sticks with the extra pizza dough: Roll into 12-inch strips, brush with olive oil, and sprinkle with grated Parmesan. Bake at 400° F until golden brown, 18 to 20 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.