Zucchini, Corn and Brie Pizzas
This is quite possible the best appetizer ever! I have also made this for lunch-July 4th for my mom-big hit! The first picture is my most recent and I added grilled shrimp to the pizzas. (I grilled them and tossed them in olive oil, lime juice, honey and garlic)
Love zucchini recipes? Be sure to check out my Zucchini Recipe Collection for even more sweet and savory zucchini favorites you’ll want to make all season long.
If you have an extra large pan you can make 4 at a time!
You may need:
Lodge large skillet
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!
Adapted from Half Baked Harvest
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