Recipe by Executive Chef Eric AberHomegrown CafÃ©, Newark, Delaware
- 1/2 cup roasted garlic
- 1/3 cup olive oil
- 16 sheets Athens®Phyllo Dough (9″ x 14″), thawed
- 1 cup low fat mozzarella cheese
- 1 cup mushrooms, sliced
- 1/2 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 Phyllo 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 Phyllo 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.
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