Zucchini, Scallion and Parmesan Pizza

Zucchini, Scallion and Parmesan Pizza
Photo: Romulo Yanes
Makes: 4 servings (serving size: 2 slices)


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All-purpose flour and cornmeal
1 pound whole-wheat pizza dough, room temperature
1 tablespoon olive oil
4 scallions, thinly sliced
2 small zucchini, trimmed and cut into very thin rounds
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 ounce Parmesan, shaved with a vegetable peeler
2 tablespoons fresh mint leaves


Prep: 5 Minutes
Cook: 13 Minutes

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch square. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. Drizzle 1 1/2 tsp. oil and scatter scallions on dough, leaving a 1/2-inch border. Top with zucchini and sprinkle with salt and pepper.

4. Bake until crust is crisp, about 13 minutes. Top with Parmesan and drizzle with remaining oil. Cut into 8 slices. Top with mint. Serve.

Created date

March 2013

Nutritional Information

Calories 325
Fat 10.4 g
Satfat 2.3 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 13 g
Carbohydrate 51 g
Fiber 9 g
Cholesterol 7 mg
Iron 3 mg
Sodium 747 mg
Calcium 187 mg