Roasted Corn & Zucchini Tortilla Pizzas


One of our favourite quick & easy dinners is tortilla pizzas.  We love how customizable they are & the tortilla makes a perfect thin crispy crust!

Roasted Corn & Zucchini Tortilla Pizzas

You could top them with meats, veggies, pretty much any of your favourite pizza toppings.  And they are ready in about 5 minutes!  Can’t beat that on busy weeknights!!


Roasted Corn & Zucchini Tortilla Pizzas

  • Author: Theresa
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 3 1x
  • Category: lunch
  • Method: oven
  • Cuisine: American


  • 1 cup corn, thaw if frozen
  • 1 medium zucchini, sliced
  • 3 whole garlic cloves
  • 1/2 teaspoon oregano
  • 1/4 cup olive oil
  • pesto sauce (store bought or homemade)
  • finely shredded mozzarella cheese
  • flour tortillas


  1. Preheat the oven to 450 degrees. Combine the corn, zucchini, garlic cloves, & oregano in a small bowl.
  2. Toss the corn mixture with olive oil and spread in an even layer on a baking sheet.
  3. Roast for 20-25 minutes ~ until the corn & zucchini have softened and become lightly caramelized.
  4. This can be stored covered in your refrigerator until you are ready to assemble your pizzas.
  5. Add a thin layer of the pesto to a flour tortilla.
  6. Top with a generous portion of the corn & zucchini.
  7. Sprinkle with mozzarella cheese ~ feel free to add Parmesan or use any other cheeses you’d prefer.
  8. Place the tortillas on a preheated pizza stone or baking sheet.
  9. Bake at 450 degrees for 5 minutes or until the cheese is melted & bubbly and the edges of the tortilla are crisp.

Keywords: Torilla pizza, corn, zuccuini

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