Rating: 4.5 stars
25 Ratings
  • 5 star values: 20
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

Salty cheese, tomatoes, and basil make this a savory pizza worthy of sharing.. Pair with a tossed green salad for a light summer supper.

Joanne Weir
Recipe by Cooking Light July 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
6 servings (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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

Nutrition Facts

195 calories; fat 6.7g; saturated fat 3.2g; mono fat 2.1g; poly fat 0.5g; protein 9.3g; carbohydrates 24.6g; fiber 1.9g; cholesterol 11.4mg; iron 1.7mg; sodium 526mg; calcium 158mg.
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