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Zucchini, Scallion and Parmesan Pizza

Health APRIL 2013

  • Yield: Makes: 4 servings (serving size: 2 slices)
  • Cook time: 13 Minutes
  • Prep time: 5 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 325
  • Fat: 10.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 13g
  • Carbohydrate: 51g
  • Fiber: 9g
  • Cholesterol: 7mg
  • Iron: 3mg
  • Sodium: 747mg
  • Calcium: 187mg

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Zucchini, Scallion and Parmesan Pizza Recipe