Photo: Michael Paul Photo by: Photo: Michael Paul

Zucchini-Mushroom Pizza

Real Simple OCTOBER 2002

  • Yield: 4 servings
  • Prep time: 15 Minutes
  • Other: 15 Minutes


  • 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


Preheat oven to 450º 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.

Nutritional Information

Amount per serving
  • Calcium: 69mg
  • Calories: 431
  • Calories from fat: 0%
  • Carbohydrate: 58g
  • Cholesterol: 4mg
  • Fat: 16g
  • Fiber: 3g
  • Iron: 3mg
  • Protein: 14mg
  • Saturated fat: 2g
  • Sodium: 1128mg

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Zucchini-Mushroom Pizza Recipe