Salty cheese, tomatoes, and basil make this a savory pizza worthy of sharing.. Pair with a tossed green salad for a light summer supper.
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
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves
How to Make It
Preheat oven to 375°.
Combine first 6 ingredients in a bowl.
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.
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 $ —Karen MacNeil
Completely awesome -- good, light dinner and good with white wine as was recommended. I hate that CL has so many recipes encouraging readers to spray cooking spray directly on the food. That's gross; cooking spray contains propellant (which contains butane). Use olive oil and mist it over or brush it with a silicone brush. Or, as another reviewer said, phyllo was meant to baked with butter. Definitely will make again.
meh. boring. Too much use of PAM gives this a chemical flavor. No sauce makes it bland and dry. Instructions are confusing. Personal note: I am mediterranean. We use Phyllo extensively. Phyllo needs butter. B-U-T-T-E-R. If you're not going to use butter, forget about working with Phyllo. If you want a thin and light crust, use pita bread that has been split open, or lavash/tonir bread.
So easy and light! I added fresh parsley and skipped the onions (although I might add shallots next time). I also upped the fresh oregano and basil. Who would have thought that phyllo would make such a nice host for all of these fresh ingredients!
My husbands words: Hit this one out of the park!" My kids didn't even pick the tomatoes off. Light, crispy, and delicious. It took about 12 minutes in my convection oven. I was a little worried the phyllo would be difficult to work with, but it was easy, just took a little time. My package came with 18 sheets so I doubled the recipe and omitted one layer. I have to admit I ate a double serving, but that's still not a bad dinner calorie count for me. If it were summer I could have gotten away with one serving and a salad. Would make a great appetizer for a special occasion and the possibilities are endless with the toppings. Next time I will try adding red onion, artichoke hearts, and kalamata olives.
Made as one of many courses during a summer party, and it was welcomed more than traditional pizza. Great flavor, crisp texture, and simple preparation. Highly recommended for both weeknight meal and party prep.
Delicious! I made this tonight and I can honestly say that my family liked it better than our favourite restaurant pizza. I marinated the tomatoes with garlic, the basil and oregano and added a small amount of fresh mozzarella to the top of the pizza. Fantastic!!!!
This was delicious! I replaced the feta cheese with gorgonzola because I prefer the stronger flavor and it turned out very good. I had to use extra cheese and oregano because I didn't read the directions close enough and ran out before I covered the tomatoes. I will definitely make this for company, it would make a great summer dish.
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