ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetable Pizza Crisp

Yield 4 servings (serving size: 2 slices)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.