2 small zucchini, halved and cut lengthwise into 1\/8-inch slices
\n3 T. olive oil
\n1 lb. pizza dough, thawed
\n1\/2 tsp. kosher salt
\n1\/4 lb. mushrooms (cremini or white), thinly sliced
\n1\/2 medium red onion, thinly sliced
\n1\/4 C. freshly shaved or grated Parmesan<\/p>\n
Preheat oven to 450\u00ba F. In a bowl, toss the zucchini with 2 T. of the oil and set aside. On a lightly floured surface, roll out the dough in the shape of a rectangle, to a thickness of 1\/8 to 1\/4 inch, and transfer to a lightly greased baking sheet. Top the dough with the zucchini, overlapping slightly and leaving a 1-inch border around the edge. Sprinkle with half the salt. Bake until the crust is a light golden brown, 20 to 25 minutes. Meanwhile, heat the remaining oil in a small skillet over medium heat. Add the mushrooms, onion, and remaining salt and cook until lightly golden, 4 to 5 minutes. Set aside. Cut the pizza and serve it topped with the mushrooms and onion, and Parmesan.<\/p>\n
Yield: 4 servings
\nCalories: 431
\nFat: 16g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 small zucchini, halved and cut lengthwise into 1\/8-inch slices 3 T. olive oil 1 lb. pizza dough, thawed 1\/2 tsp. kosher salt 1\/4 lb. mushrooms (cremini or white), thinly sliced 1\/2 medium red onion, thinly sliced 1\/4 C. freshly shaved or grated Parmesan Preheat oven to 450\u00ba F. In a bowl, toss the zucchini with 2 T. of the oil and set aside. On a lightly floured surface, roll out the dough in the shape of a rectangle, to…<\/p>\n