When we fail, it builds character, and new ideas are created... and that's how this awesome quesadilla (which i'm sure would be an awesome pizza as intended) came about.
I got 6 beautiful zucchini from my dad's garden, so I had to base a meal around them. Grilling zucchini is my favorite way to prepare it, and I had been wanting to make grilled pizza, so I went with it. Another favorite is goat cheese on my pizza. I wanted to add in some kind of meat, and prosciutto is great with goat cheese. So, I grilled my veggies first, had them all set aside, and I was ready to grill one side of the pizza then flip, then add the veggies and meat, when it caught fire. Luckily I made a TJ's run over the weekend and had some spinach tortillas, which were even more awesome than the pizza! Seriously, best.quesadilla.ever.
Grilled Zucchini, Prosciutto, and Goat Cheese Quesadilla with Balsamic Reduction
2 large zucchini, sliced lengthwise
1/4 lb. sliced prosciutto
2 shallots, sliced
2 oz. herbed goat cheese
Salt and Pepper
4 Spinach tortillas
1/2 c. balsamic vinegar
1 tbsp. cornstarch
Slice zucchini, salt and pepper both sides very well. Slice shallots. Lay zucchini on grill and cook 2-3 minutes on each side, or until a bit charred. Add shallots, be careful with them, they fall apart easily! Add prosciutto to a cooler part of the grill, keep an eye on it!
Remove everything from the grill and lay on a sheet pan.
Spread goat cheese over the tortillas, press veggies and prosciutto into the middle, either grill or pan fry for 2-3 minutes per side.
To make reduction, bring balsamic to a simmer in a small pot for 10 minutes, or until reduced by 2/3, whisk in cornstarch and set aside.