Vegetarian Phyllo Pizza
Posted
Thu, 05/01/03
Wilbert came home the other night with some recipes he'd torn out of a magazine. While I'm not a vegetarian, the Vegetarian Phyllo Pizza sounded the most appetizing to me (it was either that or Herb & Feta Frittata).
Most of the time we have pizza delivered or we pick it up, but once in a blue moon I'll make one from scratch. The only problem with homemade is I tend to get carried away. I'll add gobs of my favorite toppings (sausage, cheese, black olives, onions, mushrooms, tomatoes, green peppers, and lots of roasted garlic). By the time the pizza is ready to go into the oven, it's usually a mile high. Its tasty, but a literal mess to handle.
The recipe Wilbert brought home is much simpler. I'm not sure which magazine it came from, but here it goes:
Vegetarian Phyllo Pizza
6 sheets fresh or frozen (thawed) phyllo (17" by 12" each)
Preheat oven to 400-degrees F. Place one sheet of phyllo on an ungreased large-sized cookie sheet; brush with melted butter or margarine. Repeat layering with remaining phyllo and margarine; do not brush top layer. Crumble goat cheese over phyllo; top with artichokes and tomatoes. Bake pizza twelve to fifteen minutes, or until golden brown around the edges. Transfer pizza to a large cutting board. With a pizza cutter or knife, cut pizza lengthwise in half, and then cut each half crosswise into four pieces. Serve.
Give it a whirl!
Tags: Vegetarian
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