Extra-crispy veggie-packed pizza recipe

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Our taste testers loved this pizza’s crunchy crust and zingy zucchini salad, but the real hero was the halloumi a dry, salty cheese similar to feta (which you could sub if you can’t find halloumi). Sodium amounts vary among brands, so check the label.

  • Yield: 4 Servings
  • Total Time: 20 Minutes


  • 1 Tbsp white wine vinegar
  • 1 Tbsp canola oil
  • ½ tsp kosher salt, divided
  • ¼ tsp black pepper
  • 1 cup shaved zucchini strips (from 1 zucchini)
  • 1 (5-oz.) thin whole-wheat pizza crust (such as 365 Everyday Value)
  • ¼ cup refrigerated basil pesto
  • 2 ½ oz. halloumi or feta cheese, crumbled (about ⅔ cup)
  • 2 medium tomatoes, thinly sliced
  • ⅛ tsp crushed red pepper
  • 1 (2-oz) pkg baby spring mix (about 4 cups)
  • ½ cup thinly sliced red onion
  • ¼ cup chopped fresh basil
How to Make It
  1. Preheat oven to 400°F with oven rack in top position. Stir together vinegar, oil, ¼ teaspoon salt, and black pepper in a medium bowl. Stir in zucchini; let stand at room temperature 10 minutes.
  2. 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°F until slightly crispy, about 6 minutes. Turn broiler to high, and broil until cheese is bubbly, 1 to 2 minutes. Remove from oven, and let cool 2 minutes.
  3. Add baby spring mix, onion, and basil to zucchini mixture; toss to combine. Arrange salad mixture evenly over pizza. Sprinkle with remaining ¼ teaspoon salt. Cut into 8 slices; serve immediately.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
280 kcal
Calories from Fat:
162 kcal
% Daily Value*
Total Fat
18 g
Saturated Fat
6 g
Unsaturated Fat
10 g
Trans Fat
0.0 g
738 mg
6 g
Dietary Fiber
5 g
2 g
12 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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