Delicate layers of phyllo form the crust of this rich, savory pizza.
6 sheets (17" by 12" each) fresh or frozen (thawed) phyllo
2 tablespoons butter or margarine, melted
4 ounces soft, mild goat cheese such as Montrachet
1 jar (6 ounces) marinated artichoke hearts, drained and cut into 1/4-inch pieces
1 1/2 cups grape or cherry tomatoes, each cut in half
1. Preheat oven to 450 degrees F. Place 1 sheet of phyllo on ungreased large cookie sheet; brush with some melted butter. Repeat layering with remaining phyllo and butter. Do not brush top layer.
2. Crumble goat cheese over phyllo; top with artichokes and tomatoes. Bake pizza until golden brown around the edges, 12 to 15 minutes.
3. Transfer pizza to large cutting board. With pizza cutter or knife, cut pizza lengthwise in half, then cut each half crosswise into 4 pieces.
Cook Time: 15
Total Time: 25
(based on individual servings)
Total Fat: 19 g
Cholesterol: 29 mg
Sodium: 387 mg
Carbohydrates: 20 g
Protein: 8 g
Originally published in Good Housekeeping
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