Sunday, April 11, 2010

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
artichoke hearts
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.

3 comments:

  1. THis looks soo good! love the artichokes on there!

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  2. Hello Ash, Your right, this was one light crusty pizza easily indulged! Thank you :)

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  3. this was such a good recipe, and such a crowd pleaser! everyone loves the flaky layers!

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