Zucchini-Mushroom Pizza

Photo by Michael Paul

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 15 min
Total Time 35 min
Nutritional Information
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
October 2002

Heat 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 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.

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

Heat 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 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.