Page 128 - One-Dish Meals

Vegetarian Phyllo Pizza

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.
P R E P 10 minutes B A K E 15 minutes M A K E S 4 main-dish servings

6 sheets (17" by 12" each) fresh or 1 jar (6 ounces) marinated artichoke
frozen (thawed) phyllo hearts, drained and cut into
chunks
2 tablespoons margarine or butter,
melted 1 ⁄2 cups grape or cherry tomatoes,
1
each cut in half
4 ounces soft, mild goat cheese such
as Montrachet
1. 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.
2. Crumble goat cheese over phyllo; top with artichokes and tomatoes.
Bake pizza 12 to 15 minutes or until golden brown around the edges.

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.

E A C H S E R V I N G About 245 calories | 8 g protein | 20 g carbohydrate |
16 g total fat (6 g saturated) | 13 mg cholesterol | 405 mg sodium.

128 Pastas & Pies