Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine
Active Time
10 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 2 slices)

If we could make a crisp, fresh salad a mandatory pizza topper, we would. Use a vegetable peeler to ribbon zucchini. Ground coriander adds lemony flavor.

How to Make It

Step 1

Preheat oven to 450°F with oven rack in middle.

Step 2

Place crust on a baking sheet; coat both sides of crust with cooking spray. Place pan in oven; immediately reduce temperature to 425°F. Bake at 425°F for 14 minutes, flipping the crust halfway through cooking. Remove pan from oven.

Step 3

Preheat broiler to high.

Step 4

Combine 1 tablespoon oil, 1 tablespoon coriander, 1/2 teaspoon pepper, and chicken in a bowl; toss to coat. Top crust with chicken mixture, leaving a 1/4-inch border. Sprinkle feta evenly over pizza. Broil 2 minutes or until the crust is golden and crisp.

Step 5

Combine remaining 1 tablespoon oil, remaining 2 teaspoons coriander, remaining 1/2 teaspoon pepper, and zucchini in a bowl; toss to coat. Top pizza with zucchini mixture; cut pizza into 8 slices. Sprinkle with cilantro, if desired.

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