There is no love sincerer than the love of food -George Bernard Shaw

Sunday, June 6, 2010

Phyllo Dough Pizza

This recipe was a way for me to use up my extra phyllo dough from when I made spanakopita

I was afraid that I wasn't going to like this recipe, because the last time I used WAY too much butter and it tasted like I was biting into a flaky stick of the stuff! I eased up on the butter this time, and used the entire packet of phyllo instead of the 10 sheets the recipe called for, and WOW! It puffed up beautifully and was so flaky and delicious! I was pretty stingy on my toppings, but next time I'm going to pile them on!

Phyllo Dough Pizza
A light and fresh tasting vegetable pizza with endless choices for toppings. Perfect for a springtime lunch or an appetizer.
fromChef Chuck's Cucina

10 sheets phyllo dough
5 tablespoons butter
1/3 cup parmigiana cheese, grated
1 zucchini, thinly sliced
1/2 white onion, thinly sliced
1 tomato, chopped
artichoke hearts
1/4 cup red pepper, thinly sliced
1/4 cup goat cheese
1 tablespoon parsley, chopped
salt and pepper to taste

Using a 15x10 baking pan lay one phyllo sheet down, with about 1 inch over the sides of pan. This will be folded in later to form a crust. Brush with melted butter and sprinkle on a little parmigiana cheese. Repeat process till all sheets are used. Place zucchini, onions and tomatoes, peppers and artichokes on phyllo, salt and pepper. Sprinkle cheese and parsley over pizza. Bake at 375 degrees for 20-25 minutes.

1 comment:

  1. Thank you for coming to my site, and enjoying my recipes! This is what it is all about. Grazie :)