Phyllo Pizza with Feta, Basil, and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Salty cheese, tomatoes, and basil make this a savory pizza worthy of sharing.. Pair with a tossed green salad for a light summer supper. Ingredients:
1/2 cup (2 ounces) shredded part-skim mozzarella |
1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese |
1/4 cup (1 ounce) grated fresh parmigiano-reggiano cheese |
1 tablespoon chopped fresh oregano |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
10 (18 x 14–inch) sheets frozen phyllo dough, thawed |
cooking spray |
2 cups thinly sliced plum tomato |
1/3 cup thinly sliced green onions |
1/4 cup fresh basil leaves |
Directions:
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a bowl.
3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.
4. Wine note: A good wine for this dish won't overwhelm the delicate phyllo but will stand up to the salty cheeses and fresh basil. A favorite that fills the bill: Veramonte Sauvignon Blanc Reserva from the Casablanca Valley of Chile. The 2008 is $11. —Karen MacNeil
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