If we could make a crisp, fresh salad a mandatory pizza topper, we would. Something about the crunchy veg against the cheesy pie and crisp crust just works, creating a perfectly balanced bite every time. Use a vegetable peeler to get wide ribbons from the zucchini. You could also use yellow squash or even carrot ribbons. Ground coriander has a distinct lemony flavor that perks up the rotisserie chicken and the zucchini. Stir it into a simmering pot of beans, add to a creamy dressing for coleslaw, or use in a marinade for beef or lamb.
1 (12-in.) prebaked whole-grain pizza crust (such as Mama Mary's)
1 medium zucchini, halved lengthwise, seeded, and shaved into long ribbons (about 2 cups)
1/4 cup fresh cilantro leaves (optional)
Est. added sugars g
How to Make It
Preheat oven to 450°F with oven rack in middle.
Place crust on a baking sheet; coat both sides of crust with cooking spray. Place pan in oven; immediately reduce temperature to 425°F. Bake at 425°F for 14 minutes, flipping the crust halfway through cooking. Remove pan from oven.
Preheat broiler to high.
Combine 1 tablespoon oil, 1 tablespoon coriander, 1/2 teaspoon pepper, and chicken in a bowl; toss to coat. Top crust with chicken mixture, leaving a 1/4-inch border. Sprinkle feta evenly over pizza. Broil 2 minutes or until the crust is golden and crisp.
Combine remaining 1 tablespoon oil, remaining 2 teaspoons coriander, remaining 1/2 teaspoon pepper, and zucchini in a bowl; toss to coat. Top pizza with zucchini mixture; cut pizza into 8 slices. Sprinkle with cilantro, if desired.