Zucchini, Scallion and Parmesan Pizza

zucchini-parmesan-pizza Photo: Romulo Yanes


  • 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.

  • Prep Time:
  • Cook Time:
  • Yield: Makes: 4 servings (serving size: 2 slices)

Nutritional Information

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

Good to Know

This square pizza is layered with vitamin A-rich green vegetables, like zucchini. Look for small, thin zucchini. They have fewer seeds, so they won't get watery.

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