Chef Chuck's Phyllo Dough Pizza
Crostata di Verdure Miste
A light and fresh tasting vegetable pizza with endless choices for toppings. Perfect for a springtime lunch or an appetizer.
Phyllo Dough Pizza
10 sheets phyllo dough
5 tablespoons butter
1/3 cup parmigiana cheese, grated
1 zucchini, thinly sliced
1/2 white onion, thinly sliced
1 tomato, chopped
1/4 cup red pepper, thinly sliced
1/4 cup goat cheese
1 tablespoon parsley, chopped
salt and pepper to taste
Using a 15x10 baking pan lay one phyllo sheet down, with about 1 inch over the sides of pan. This will be folded in later to form a crust. Brush with melted butter and sprinkle on a little parmigiana cheese. Repeat process till all sheets are used. Place zucchini, onions and tomatoes, peppers and artichokes on phyllo, salt and pepper. Sprinkle cheese and parsley over pizza. Bake at 375 degrees for 20-25 minutes.