Half Baked Harvest · by Tieghan Gerard★ 4.5 (4)
Zucchini and Roasted Sweet Corn Provolone Phyllo Pizza with Truffle Oil.
NUTRITION · PER SERVING35M COOK
CAL 29%·PRO 38%
CARBS 56G39% OF CAL
3G FIBER0G ADDED2G INTRINSIC52G OTHER2G TOTAL SUGAR
FAT 30G47% OF CAL
17G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy phyllo crust topped with zucchini, roasted corn, provolone cheese, and basil, finished with truffle oil. An elegant, easy vegetarian pizza.
mainitalianpizza🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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))
At a glance
PER SERVING · TIME 35M
CAL 29%·PRO 38%
CARBS 56G39% OF CAL
3G FIBER0G ADDED2G INTRINSIC52G OTHER2G TOTAL SUGAR
FAT 30G47% OF CAL
17G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 966mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 332mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 966MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.