Zucchini-Mushroom Pizza

zucchini-mushroom-pizza
Photo by Michael Paul
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 431 calories
    • Fat 16 g
    • Sat Fat 2 g
    • Cholesterol 4 mg
    • Sodium 1128 mg
    • Protein 14 mg
    • Carbohydrate 58 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 69 mg

Ingredients

  1. Check 2 small zucchini, halved and cut lengthwise into 1/8-inch slices
  2. Check 3tablespoons olive oil
  3. Check flour for work surface
  4. Check 1pound pizza dough, thawed
  5. Check kosher salt
  6. Check 1/4pound mushrooms (cremini or white), thinly sliced
  7. Check 1/2 medium red onion, thinly sliced
  8. Check 1/4cup freshly shaved or grated Parmesan

Directions

  1. Heat oven to 450° F. In a bowl, toss the zucchini with 2 tablespoons of the oil and set aside.
  2. On a lightly floured surface, roll out the dough in the shape of a rectangle, to a thickness of ⅛ to ¼ inch. Transfer to a lightly greased baking sheet.
  3. Top the dough with the zucchini, overlapping slightly and leaving a 1-inch border. Sprinkle with ¼ teaspoon salt.
  4. Bake until the crust is a light golden brown, 20 to 25 minutes.
  5. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the mushrooms, onion, and ¼ teaspoon salt. Cook until lightly golden, 4 to 5 minutes.
  6. Cut the pizza and serve topped with the mushroom-onion mixture and Parmesan.