This crispy pizza satisfies thin-crust pizza fans and wins over thick-crust holdouts.
- Portion size 8 servings
- Credits : Holiday Celebrations: 2007
- 6 sheets phyllo pastry
- 2 tablespoons butter melted
- 1 1/2 cup shredded mozzarella cheese
- 2 plum tomatoes sliced
- 7 kalamata olives pitted and slivered
- 1/2 cup crumbled feta cheese
- 1 tablespoon chopped fresh oregano
MethodLine 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.
Nutritional facts Per serving: about
- Sodium 371 mg
- Protein 7 g
- Calories 182.0
- Total fat 12 g
- Cholesterol 35 mg
- Saturated fat 7 g
- Total carbohydrate 11 g
- Iron 6.0
- Folate 10.0
- Calcium 16.0
- Vitamin A 9.0
- Vitamin C 3.0