First Place Phyllo Recipe – Make it Fabulous with Phyllo Recipe Contest
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/3 cup olive oil
- 1/2 cup Romano cheese, finely grated
- 1 onion, minced
- 1 clove garlic, minced
- 1 jalapeño pepper, seeded and diced
- 1 cup canned fire-roasted tomatoes, drained
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 2 cups provolone, shredded
- 1/2 cup smoked sausage, thinly sliced
- 1/2 cup canned black beans, rinsed and drained
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush with olive oil. Start at the edges and brush toward the center to prevent tearing. Sprinkle lightly with about 2 teaspoons of Romano cheese. Top with second phyllo sheet, brush lightly with oil and sprinkle with Romano cheese. Repeat with phyllo, oil and Romano cheese until 10 sheets have been layered. Repeat process with 10 more sheets of phyllo creating a total of 2 stacks of 10 phyllo sheets. Cut each stack horizontally into 1″- 2″ strips with a pizza cutter or sharp knife. Loosely bend and layer phyllo strips on pizza pan forming a circle approximately 7″ diameter. Brush with oil and bake 5-7 minutes, or until lightly browned.
In a small saucepan, heat remaining olive oil over medium heat. Add onion, garlic and jalapeños. Cook for 3 minutes. Stir in tomatoes, brown sugar, chili powder, cinnamon and allspice. Simmer for 5 minutes.
Remove phyllo crust from oven. Sprinkle with 1 cup provolone and smoked sausage. Bake 3-5 minutes until provolone is melted. Sprinkle with beans, tomato mixture and remaining cup of provolone cheese. Return pizza to oven and bake 2-3 minutes longer. Cut into wedges to serve.