An easy meal you’ll want to eat on repeat. This pizza brings together flaky phyllo dough & tons of tasty toppings – you won’t be able to get enough of it!
- 10 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1 egg white
- 3 Tablespoons olive oil, divided
- 1 1/2 Tablespoons water
- 1/4 cup Asiago cheese, grated
- 1 Tablespoon garlic, minced
- 8 ounces herbed goat cheese, crumbled
- 1-2 heirloom tomatoes, halved
- 10 cherry tomatoes, halved
- 1/2 cup small red and yellow sweet peppers, sliced
- 1/2 cup mushrooms, sliced
- 1/2 cup red onions, sliced
- Thyme sprigs, for garnish
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 3751/4F.
In a small mixing bowl, whisk together egg white, 2 tablespoons olive oil and water. Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush with egg white mixture. Sprinkle 1 teaspoon of Asiago evenly on phyllo sheet. Repeat with nine more sheets of phyllo but do not brush top sheet. Place on a baking tray. Brush 1 tablespoon olive oil over the top and sprinkle with minced garlic. Reroll unused sheets and follow storing instructions on package. Bake for 8 minutes or just until the phyllo starts to brown. Remove from oven.
Sprinkle goat cheese over crust and then add all other ingredients. Top with any remaining Asiago cheese. Bake 10-12 minutes or until cheese starts to melt. Remove from oven and cut into pieces, serve.
Serving size: 1 piece (215g), Amount per serving: Calories 300, Calories from Fat – 210, Total Fat – 23g, Saturated fat – 9g, Trans Fat – 0g, Cholesterol – 50mg, Sodium – 260 mg, Dietary Fiber – 1g, Total Carbohydrate – 12g Sugars – 63g, Protein – 12g, Vitamin A – 20%, Vitamin C – 45%, Calcium 10%, Iron 2%
The protein in the egg whites holds the phyllo layers together and makes a strong base for the toppings.
Place tomato slices on paper towels to absorb excess moisture prior to placing on phyllo crust.