Cheesy Pepperoni-Mushroom Flatbread

Cheesy Pepperoni-Mushroom Flatbread recipe.
  • Yield: 24 servings


1 medium onion, halved and thinly sliced
1 red bell pepper, thinly sliced
8ounces white mushrooms, sliced
1cup grape tomatoes, halved
1pound refrigerated or thawed frozen pizza dough, at room temperature
3/4cup fat-free marinara sauce
1 1/2cups shredded reduced fat mozzarella cheese
2tablespoons grated Parmesan cheese
36slices turkey pepperoni, halved


  1. Adjust the oven racks to divide the oven in thirds and preheat the oven to 450 degrees F. Spray a 10 ½  x 15 ½ inch jelly-roll pan with nonstick spray.
  2. Spray a large skillet with nonstick spray and set over medium-high heat. Add the onion, pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8-10 minutes. Stir in the tomatoes and cook 1 minute. Set aside.
  3. With floured hands, press the dough over the bottom of the prepared pan.  If the dough shrinks back, let it rest a few minutes before pressing again. Spread the marina sauce evenly over the dough. Sprinkle with ½ cup of the mozzarella cheese and 1 tablespoon of the Parmesan cheese. Top evenly with the onion mixture and the pepperoni.
  4. Back on the lowest oven rack until the crust is browned on the bottom, 12-15 minutes. Sprinkle with the remaining 1 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Bake until the cheese melts, 4-5 minutes longer. Cut into 24 squares and serve at once.

PointsPlus Value: 3

Excerpt from WEIGHT WATCHERS 50TH ANNIVERSARY COOKBOOK. Copyright © 2013 by Weight Watchers International, Inc. All rights reserved. Reprinted with permission of St. Martin’s Press.

Nutritional Info *per serving

  • Calories 95
  • Fat 4 g
  • Saturated Fat 2 g
  • Cholesterol 12 mg
  • Sodium 321 mg
  • Carbohydrate 11 g
  • Fiber 1 g
  • Protein 6 g
  • Calcium 85 mg