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.

Karen Rankin
This Story Originally Appeared On cookinglight.com


Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

10 mins
20 mins
Serves 4 (serving size: 2 slices)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F with oven rack in middle.

  • 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.

  • Preheat broiler to high.

  • 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.

  • 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.

Nutrition Facts

338 calories; fat 16.1g; saturated fat 3.6g; mono fat 7.1g; poly fat 4.1g; protein 23g; carbohydrates 32g; fiber 5g; cholesterol 58mg; iron 3mg; sodium 646mg; calcium 127mg; sugars 5g.