Rating: 3 stars
39 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 13
  • 2 star values: 11
  • 1 star values: 4
  • 39 Ratings
Kay Chun

Gallery

Credit: Michael Paul

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. In a bowl, toss the zucchini with 2 tablespoons of the oil and set aside.

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  • 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.

  • Top the dough with the zucchini, overlapping slightly and leaving a 1-inch border. Sprinkle with ¼ teaspoon salt.

  • Bake until the crust is a light golden brown, 20 to 25 minutes.

  • 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.

  • Cut the pizza and serve topped with the mushroom-onion mixture and Parmesan.

Nutrition Facts

calcium 69mg; 431 calories; carbohydrates 58g; cholesterol 4mg; fat 16g; fiber 3g; iron 3mg; protein 14mg; saturated fat 2g; sodium 1128mg.
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