Zucchini-Mushroom Pizza
Serves 4
Hands-On Time:
15m
Total Time:
30m
Ingredients
- 2 small zucchini, halved and cut lengthwise into 1/8-inch slices
- 3 tablespoons olive oil
- 1 pound pizza dough, thawed
- 1/2 teaspoon 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
- Preheat oven to 450° F. In a bowl, toss the zucchini with 2 tablespoons of the oil and set aside.
- On a lightly floured surface, roll out the dough in the shape of a rectangle, to a thickness of 1/8 to 1/4 inch, and transfer to a lightly greased baking sheet. Top the dough with the zucchini, overlapping slightly and leaving a 1-inch border around the edge. Sprinkle with half the salt.
- Bake until the crust is a light golden brown, 20 to 25 minutes.
- Meanwhile, heat the remaining oil in a small skillet over medium heat. Add the mushrooms, onion, and remaining salt and cook until lightly golden, 4 to 5 minutes. Set aside.
- Cut the pizza and serve it topped with the mushrooms and onion, and Parmesan.
Quick Tip
If pressed for time, use packages of presliced vegetables found at most supermarkets.
Nutritional Information
- Per Serving
- Calories 431
- Calcium 69mg
- Carbohydrate 58g
- Cholesterol 4mg
- Fat 16g
- Fiber 3g
- Iron 3mg
- Protein 14mg
- Sat Fat 2g
- Sodium 1128mg
What does this mean? See Nutrition 101.
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