Zucchini & Sweet Corn Provolone Phyllo Pizza



This unique pizza features a crispy phyllo crust topped with the freshness of zucchini and the sweetness of roasted corn, all blanketed in gooey provolone cheese and finished with a drizzle of luxurious truffle oil.

Ingredients:
  • 2 sheets of phyllo dough
  • 1 small zucchini, thinly sliced
  • 1/2 cup roasted sweet corn kernels
  • 1 cup shredded provolone cheese
  • 2 tablespoons truffle oil
  • Salt and pepper to taste

Instructions:

Turn on your oven and heat it up to 375F 190C

Place the phyllo sheets on a baking sheet

Brush truffle oil all over the phyllo sheets, making sure everyone gets a good coat

Spread the shredded provolone cheese out evenly on the phyllo sheets that have been oiled

After roasting the sweet corn kernels and zucchini, spread them out on top of the cheese

Add pepper and salt to taste

The phyllo should be baked in a hot oven for 12 to 15 minutes, or until it is golden and crispy

Take it out of the oven and, if you want, drizzle it with a little more truffle oil

Cut it up and serve it hot

Have fun!


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