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Zucchini & Roast Corn Pizza
Ingredients
- 2 - 8 inch flour tortillas
- 1/3 cup chopped mixed fresh herbs (basil, oregano, parsley)
- 2 cups shredded provolone cheese
- 2 small zucchini thinly sliced
- 1 ear corn, kernels sliced from the cob (1 cup)
- 4 ounces Brie cheese, cut in small wedges (rind on)
- 1/2 cup packed fresh basil leaves
- Crushed red pepper flakes
- Honey
- Salt & pepper
Instructions
- • Preheat the broiler to high with a rack in the top third.
- • In a large oven-safe skillet, heat a drizzle of olive oil over high. When it shimmers, add one tortilla to the skillet. Sprinkle with half the fresh herbs. Add half the shredded provolone cheese. Finish with half the zucchini and corn. Season the veggies lightly with salt and black pepper. Remove the skillet from the heat and add half the Brie wedges.
- • Transfer the skillet to the oven and broil for 1 or 2 minutes, or until the cheeses are melted and bubbling- watch closely, as this will cook fast. Remove from the broiler and carefully slide the pizza onto a plate. Tent with aluminum foil to keep warm.
- • Repeat to make a second pizza.
- • Top the broiled pizzas with fresh basil, red pepper flakes and a drizzle of honey.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/