Tuesday, July 2, 2013

Phyllo Veggie Pizza

When I accidentally grabbed phyllo dough for the roasted turnip and candy beet galette, I ended up with a ton of extra sheets of phyllo.
I stumbled upon this recipe on Pinterest and decided to give vegetarian phyllo pizza a go with the CSA goodies in my fridge.
This is an absolute do again, very very delicious and really not all that bad for you.
yield: 9 slices of pizza

6 sheets of phyllo pastry (14"x18"), thawed
5 tbsp extra virgin olive oil
1 clove garlic, minced
1 large tomato, sliced
1 patty pan squash, sliced
3 leaves of fresh basil
1 tsp sea salt
1/2C shredded Parmesan cheese

  1. Preheat oven to 450 degrees.
  2. Like a baking sheet with parchment paper.
  3. Lay 2 phyllo sheets on the parchment paper.
  4. Spread 1/2 tbsp olive oil over phyllo sheet.
  5. Lay 2 phyllo sheets on top of the first layer.
  6. Spread 1/2 tbsp olive oil over that phyllo sheet.
  7. Lay last 2 phyllo sheets on top.
  8. Spread 2 tbsp olive oil on phyllo sheet.
  9. Sprinkle garlic evenly over olive oil.
  10. Rip up basil leaves and spread out evenly over the pizza.
  11. Spread tomato slices evenly over pizza.
  12. Spread patty pan squash slices over pizza.
  13. Drizzle 2 tbsp olive oil over squash.
  14. Sprinkle sea salt evenly over squash.
  15. Sprinkle cheese over pizza.
  16. Fold over edges of phyllo sheets to make a crust that slightly covers the contents.
  17. Bake pizza for 25 minutes.
  18. Enjoy!

No comments:

Post a Comment