Categories: Pizza/flatbread
Ingredients
- 1 tbsp white wine vinegar
- 1 tbsp canola oil
- 1/2 tsp kosher salt, divided
- 1/4 tsp black pepper
- 1 cup shaved zucchini strips
- 5 oz. thin whole-wheat pizza crust
- 1/4 cup refrigerated basil pesto
- 2 1/2 oz. feta cheese, crumbled
- 2 medium tomatoes, thinly sliced
- 1/8 tsp crushed red pepper
- 2 oz. baby spring mix
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh basil
Directions
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Preheat oven to 400 with oven rack in top position. Stir together vinegar, oil, 1/4 tsp salt and black pepper in a medium bowl. Stir in zucchini; let stand at room temp 10 minutes.
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Meanwhile, place pizza crust on a baking sheet; spread pesto over crust. Sprinkle cheese evenly over pesto, and top with tomatoes and crushed red pepper. Bake on top rack at 400 until slightly crispy, about 6 minutes. Turn broiler to HIGH and broil until cheese is bubbly, 1-2 minutes. Remove from oven, and let cool 2 minutes.
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Add baby spring mix, onion, and basil to zucchini mixture; toss to combine. Arrange salad mixture evenly over pizza. Sprinkle with remaining 1/4 tsp salt. Cut into 8 slices; serve immediately.