Feta Phyllo Pizza

Tested Till Perfect

This crispy pizza satisfies thin-crust pizza fans and wins over thick-crust holdouts.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 182
pro 7 g
total fat 12 g
sat. fat 7 g
carb 11 g
fibre 1 g
chol 35 mg
sodium 371 mg
% RDI: -
calcium 16%
iron 6%
vit A 9%
vit C 3%
folate 10%
    6 sheets phyllo pastry
    2 tbsp (25 mL) butter, melted
    1-1/2 cups (375 mL) shredded mozzarella
    2 plum tomatoes, sliced
    7 Kalamata olives, pitted and slivered
    1/2 cup (125 mL) crumbled feta cheese
    1 tbsp (15 mL) chopped fresh oregano

Preparation:

Line large pizza pan or rimless baking sheet with parchment paper; set aside.

Stack phyllo; cut in half crosswise. Place 1 sheet of phyllo on prepared pan, covering remainder to prevent drying out. Brush lightly with butter; top with another sheet of phyllo, shifting edges and starting to arrange star-shaped circle. Continue with remaining pastry and butter. Fold over to form rim around pizza; Brush edge with butter.

Sprinkle 1 cup (250 mL) of the mozzarella cheese over base, leaving rim uncovered. Arrange tomatoes then olives over cheese. Top with feta, remaining mozzarella and oregano. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Bake in centre of 400°F (200°C) oven until cheese is melted and phyllo is golden, about 20 minutes.

Source

Holiday Celebrations: 2007





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