1. 2 small zucchini, halved and cut lengthwise into 1/8-inch slices
  2. 3 tablespoons olive oil
  3. flour for work surface
  4. 1 pound pizza dough, thawed (try to find whole wheat or gluten-free)
  5. kosher salt
  6. 1/4pound mushrooms (cremini or white), thinly sliced
  7. 1/2medium red onion, thinly sliced
  8. 1/4cup freshly shaved or grated Parmesan


  1. Heat oven to 450° F. In a bowl, toss the zucchini with 2 tablespoons of the oil and set aside.
  2. On a lightly floured surface, roll out the dough in the shape of a rectangle, to a thickness of ⅛ to ¼ inch. Transfer to a lightly greased baking sheet.
  3. Top the dough with the zucchini, overlapping slightly and leaving a 1-inch border. Sprinkle with ¼ teaspoon salt.
  4. Bake until the crust is a light golden brown, 20 to 25 minutes.
  5. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the mushrooms, onion, and ¼ teaspoon salt. Cook until lightly golden, 4 to 5 minutes.
  6. Cut the pizza and serve topped with the mushroom-onion mixture and Parmesan.

Serves 4-5

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