Zucchini, Corn and Brie Pizzas
Ingredients
- olive oil
- 2 8-inch flour tortillas
- ⅓ cup chopped mixed fresh herbs I like basil and parsley
- 2 cups shredded provolone cheese or fontina
- 2 small zucchini thinly sliced
- 1 ear corn kernels sliced from the cob (about 1 cup)
- Kosher salt and freshly ground black pepper
- 4 ounces Brie cheese cut into small wedges (keep the rind on)
- ½ cup packed fresh basil leaves
Chipotle Honey to drizzle on top
- ¼ cup honey
- 2 canned chipotle peppers in adobo chopped
Instructions
- Preheat the broiler to high with a rack in the top third.
- In a large cast iron pan, heat a drizzle of olive oil over high.
- Once hot, add tortillas.
- Sprinkle with the herbs on both,
- Divide cheese in half and sprinkle on both.
- Top both with zucchini and corn.
- Season with salt/pepper.
- Take skillet off the heat and top with brie.
- Place skillet in oven and broil 2 mins. Keep an eye on it!
- Remove, top with basil and a small drizzle of the chipotle honey!