Get hands on with our family friendly recipes and make this fresh twist to a traditional family favorite!
- 10 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 1 egg white
- 2 tablespoons olive oil
- 1-1/2 tablespoons water
- 1/4 cup Asiago cheese, grated
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 tablespoon minced garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon dry oregano
- 1-1/2 cups milk
- 1/2 cup artichoke hearts, drained and sliced
- 1/2 cup baby portabella mushrooms, sliced
- 1/2 cup green onions, sliced
- 1/2 cup fresh spinach, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup manchego cheese, shredded
- 1 package (4 ounces) goat cheese, crumbled
Phyllo Crust: Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 3751/4F.
In a small mixing bowl, combine egg white, oil and water with a fork. Open the phyllo and cover the sheets with a damp towel or plastic wrap to prevent drying out. Place one sheet of phyllo on cutting surface and lightly coat with egg-white mixture. Sprinkle with 1 teaspoon of Asiago. Repeat with nine more sheets of phyllo. Cut the layered phyllo in half widthwise to create two pizza bases, and place on a baking tray. Reroll unused sheets and follow storage instructions on package.
Bake for 8 minutes or just until the phyllo starts to brown. Remove from oven and cool.
Sauce and Toppings: While crust is baking, heat olive oil in a medium saucepan. Whisk in flour, garlic, pepper and oregano. Cook for two minutes. Add milk and whisk over low heat until sauce starts to thicken, approximately 5 minutes.
Spread half the sauce over each baked pizza base. Place toppings, manchego cheese and any leftover Asiago cheese on the crust. Bake on baking tray for 10-12 minutes. Remove and cut into pieces. Serve.
Serving size: 1 piece (262g); Calories: 410; Calories from Fat: 230; Total Fat: 26g; Saturated Fat: 11g; Trans Fat: 0g; Cholesterol: 50mg; Sodium: 560mg; Dietary Fiber: 2g; Total Carbohydrates: 32g; Sugars: 7g; Protein: 17g; Vitamin A: 25%; Vitamin C: 8%; Calcium: 35%; Iron: 8%
Make the crust as instructed, but use jarred Alfredo sauce and top as directed.