Zucchini-Mushroom Pizza

Zucchini-Mushroom Pizza
Michael Paul

Serves 4
preparation
15
minutes
cooking
35
minutes
other
0
minutes

Ingredients

2
small zucchini, halved and cut lengthwise into 1/8-inch slices
3
tablespoons
olive oil
flour for work surface
1
pound
pizza dough, thawed
kosher salt
1/4
pound
mushrooms (cremini or white), thinly sliced
1/2
medium red onion, thinly sliced
1/4
cup
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.
Kay Chun
September 2002

Nutritional Information

  • Per Serving
  • Calories 431
  • Calcium 69 mg
  • Carbohydrate 58 g
  • Cholesterol 4 mg
  • Fat 16 g
  • Fiber 3 g
  • Iron 3 mg
  • Protein 14 mg
  • Sat Fat 2 g
  • Sodium 1128 mg
What does this mean? See Nutrition 101.