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Zucchini, Scallion and Parmesan Pizza

Photo: Romulo Yanes
Prep time 5 mins
Cook time 13 mins
Yield Makes: 4 servings (serving size: 2 slices)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.