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.
Place an oven rack on lowest position and preheat to 500°F.
On a lightly floured surface, roll dough into a 14-inch square. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.
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.
Bake until crust is crisp, about 13 minutes. Top with Parmesan and drizzle with remaining oil. Cut into 8 slices. Top with mint. Serve.