Vegetable Pizza Crisp

Vegetable Pizza Crisp
4 servings (serving size: 2 slices)


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1 tablespoon olive oil
1 onion, sliced
4 sheets frozen phyllo dough, thawed
Cooking spray
1/4 cup blue cheese crumbles
1/3 cup sliced jarred roasted bell peppers
1/4 cup chopped sun-dried tomatoes
1/2 cup baby arugula


Preheat oven to 350°. Heat a nonstick skillet over medium-high heat; add olive oil to pan. Place onion in pan; sauté until caramelized (20-25 minutes), stirring frequently. Cut 4 sheets phyllo dough in half. Lightly coat 1 piece with cooking spray; place on baking sheet coated with cooking spray. Place another phyllo half on top of the first; coat with cooking spray. Repeat until all sheets are stacked and coated. Bake until golden and crispy (10-12 minutes); cool. Top phyllo with blue cheese crumbles, sautéed onion, roasted bell peppers, and chopped sun-dried tomatoes. Top with baby arugula. Cut into 8 slices; serve.

Created date

October 2010

Nutritional Information

Calories 166
Fat 7 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 5 g
Carbohydrate 19 g
Fiber 1 g
Cholesterol 6 mg
Iron 1 mg
Sodium 569 mg
Calcium 70 mg