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STUFFED CRUST PHYLLO PIZZA  Recipe by Executive Chef Eric AberHomegrown Café, Newark, Delaware Ingredients
½ cup roasted garlic
1/3 cup olive oil
16 sheets Athens®Fillo Dough (9” x 14”), thawed
1 cup low fat mozzarella cheese
1 cup mushrooms, sliced
½ cup smoked turkey leg meat, shredded
1 cup baby arugula
2 tablespoons Parmesan, grated In a small bowl, mash or puree the roasted garlic into a paste. Thin down the garlic paste with 1 tablespoon of olive oil.
On a sheet of parchment paper, lay one sheet of fillo and brush with a thin layer of olive oil. Lay another sheet over the first over vertically to create a plus sign. Repeat twice more laying the sheets diagonally to form an “X” over the plus sign. Repeat this process again to form a crust that is 8 sheets thick. Repeat to create a second crust.
Leaving at least the outer 2 inches of the dough uncovered, work quickly to spread a thin layer of the garlic puree in the center of the crust. Spread half of the mozzarella in a ring around the garlic puree. Roll the fillo around the cheese to form an eight-inch “stuffed crust” pizza Brush the crust with olive oil. Top the center of the pizza with half of the sliced mushrooms, shredded turkey meat, arugula and Parmesan. Using the parchment paper for support, transfer the pizza onto a preheated baking sheet or pizza stone. Repeat to form a second pizza.
Bake in a preheated 425°F degree oven for 10-12 minutes or until the crust is browned evenly.
Tip:
This recipe dramatically reduces the fat and overall calories of a “take out style stuffed crust” pizza.
Yield: 2 personal pizzas
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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