Vegetarian Phyllo Pizza
Instructions:
- Phyllo replaces the traditional pie dough and makes for a refreshingly light pizza. Since you won’t have to wait around for the dough to rise, this is great as a weeknight meal. Serve with a side salad.
- 6 sheets (17" by 12" each) fresh or frozen (thawed) phyllo
- 2 tablespoons margarine or butter, melted
- 4 ounces soft, mild goat cheese such as Montrachet
- 1 jar (6 ounces) marinated artichoke hearts, drained and cut into chunks
- 11⁄2 cups grape or cherry tomatoes, each cut in half
- Preheat oven to 450°F. Place 1 sheet of phyllo on ungreased large cookie sheet; brush with some melted margarine. Repeat layering with remaining phyllo and margarine; do not brush top layer.
- Crumble goat cheese over phyllo; top with artichokes and tomatoes. Bake pizza 12 to 15 minutes or until golden brown around the edges.
- Transfer pizza to large cutting board.With pizza cutter or knife, cut pizza lengthwise in half, then cut each half crosswise into 4 pieces.
- P R E P 10 minutes
- B A K E 15 minutes
- MA K E S 4 main-dish servings