Extra-Crispy Veggie-Packed Pizza

Rating: Unrated

Our taste testers loved this pizza’s crunchy crust and zingy zucchini salad, but the real hero was the halloumi—a dry, salty cheese similar to feta (which you could sub if you can’t find halloumi). Sodium amounts vary among brands, so check the label.

By Karen Rankin
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Caitlin Bensel

Recipe Summary test

active:
15 mins
total:
20 mins
Yield:
Serves 4 (serving size: 2 slices)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400°F with oven rack in top position. Stir together vinegar, oil, 1/4 teaspoon salt, and black pepper in a medium bowl. Stir in zucchini; let stand at room temperature 10 minutes.

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  • Meanwhile, place pizza crust on a baking sheet; spread pesto over crust. Sprinkle cheese evenly over pesto, and top with tomatoes and crushed red pepper. Bake on top rack at 400°F until slightly crispy, about 6 minutes. Turn broiler to high, and broil until cheese is bubbly, 1 to 2 minutes. Remove from oven, and let cool 2 minutes.

  • Add baby spring mix, onion, and basil to zucchini mixture; toss to combine. Arrange salad mixture evenly over pizza. Sprinkle with remaining 1/4 teaspoon salt. Cut into 8 slices; serve immediately.

Nutrition Facts

Per Serving:
266 calories; fat 17g; saturated fat 5g; protein 12g; carbohydrates 27g; fiber 4g; sugars 5g; sodium 583mg.
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