Pizza! Pizza! Pizza Thursday!!
Sorry, slap happy at the moment from tiredness. You know when you make a point of going to bed early, but yet waking up is STILL the hardest thing ever? Somehow the end of the day is the worst (what? I got more sleep)?? Yeah, that is my current situation, BUT I do think the extra sleep is allowing me to be a bit more focused, so that’s cool! But really, why is getting out of bed so hard?!
It’s probably my least favorite part of the day. I kind of love my bed.
And since we are on the subject of morningish things, can I tell you guys that I drank an entire cup of black coffee and actually enjoyed it? Cause I did!! I think I just needed to try coffee other than my dads (he drinks it BLACK and well, he buys crummy coffee too), but the point is, I really enjoyed drinking it! YEAH! Here’s the thing though. I know that people say coffee wakes them up and all that, but guys I felt no extra energy boost. Just a little headache and a little shaking from all the caffeine, but energy?
Whatever, I have pizza to tell you all about today! An extra special, extra easy and yes, DELICIOUS, zucchini and roasted sweet corn provolone phyllo pizza! I feel like it’s always a good day when pizza is involved, you know?
Like I said, this pizza is special. It has a phyllo dough crust and it may just be the best thing ever. My dad liked it one hundred times more than traditional crust and I have to say, I think I’m right there with him. It’s just buttery, flaky and perfect. Plus, it’s so easy to prepare! No rising, no rolling, none of that.
Thursday needs a little bit of easy, don’t cha think?
Along with plenty of cheese, you also get a great way to use up those late summer veggies that some of you may be scratching your head trying to figure out some unique and fun ways to use them all up. When it comes to using up veggies I always say when in doubt, throw them on a pizza with lots of cheese and all will be good with the world. Cheese solves a lot of problems I have learned.
Here’s the deal. The crust could not be simpler. Basically all you do is thaw some phyllo dough, melt some butter (I guess that you can use olive oil if you are, you know, trying to be “good”), lay a couple of pieces of phyllo dough down, brush with butter and repeat the process until you have made a sort of circle, roll-up the sides and done. There’s your crust. You really can’t mess it up, and if it doesn’t end up looking like a perfect circle, who the heck cares?? It’s all going into your mouth anyway, and trust me, that will happen FAST.
Looks really do not matter here.
Once you have that crust all ready to go all you’ll need to do is add some fresh herbs, a pretty hefty amount of provolone cheese (omg so good!), some zucchini, yellow summer squash and corn. Then just put it in the oven and wait. Honestly, the waiting is the hardest part…clearly patience is something I do not have.
Once it’s finally out of the oven just top the pizza with some buratta (yes, more cheese!), fresh basil and a little drizzle of truffle oil, if you are into it (I SO am).
And um, EAAT!!
I say that this serves four, but really, it serves two hungry cheese lovin peeps. Just sayin.
Again though, it’s cool cause all those veggies mean HEALTHY. Come on people, get with it.
Zucchini and Roasted Sweet Corn Provolone Phyllo Pizza with Truffle Oil.
Servings: 6 Servings
Calories Per Serving: 457 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 30 sheets phyllo dough thawed
- 4-6 tablespoons melted butter or olive oil
- 1/3 cup fresh herbs I used basil+ oregano
- 1 zucchini thinly sliced
- 1 yellow summer squash thinly sliced
- 1 ear corn kernels removed
- salt and pepper to taste
- 6-8 ounces provolone cheese shredded
- 4-8 ounces fresh burratta cheese
- fresh basil for garnish
- truffle oil for drizzling (optional)
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- Preheat the oven to 375 degrees F.
- Place the zucchini, yellow squash and corn in a bowl and toss with 1 tablespoon olive oil and sprinkle with salt + pepper.
- Meanwhile, cover all the phyllo dough with a lightly dampened clean kitchen towel to prevent it from drying out as you work. Then place 2 sheets of phyllo on the prepared sheet pan and brush with a little butter. Place another 2 sheets of phyllo on top of the buttered sheet, rotated a half-turn in the opposite direction, so that the edges hang over the long side of the first sheet (you are trying to create a circle). Brush with butter, and repeat with the remaining sheets of phyllo, alternating the direction of the phyllo as you place over the last sheet. Now carefully bring up the sides of the dough to create a "crust". Lightly brush the crust with butter...now you have a phyllo crust!
- Sprinkle the fresh herbs over the curst. Add the provolone. Now grab the squash and corn and use your hands to drain any water that has been released from the squash back into the bowl. Scatter the squash and corn over the pizza in an even layer.
- Place the pizza in the oven and bake for 20-25 minutes or until the cheese is melted and the crust golden. Remove from the oven and top with torn burratta, crushed red pepper, basil and a drizzle of truffle oil. Enjoy!
Thursday dinner? Looking good.