Phyllio Pizza

So last night I wanted something a little different for dinner. I feel like we have dinner based around the same 'template' almost every night. . . protein, veggies, salad and a starch. This was a nice break away from that cycle, but not terrible for you.

For the sauce I put pesto on one half and traditional tomato sauce on the other. I preferred the pesto side but the tomato one was my husbands preference.

Phyllio Pizza Crust

• 8 sheets of Phyllio pastry
• 1 Tbsp Olive oil
• 1 clove of garlic, minced
• 1/3 cup pesto (if only doing half, 1 cup if doing whole pizza)
• 1/3 cup tomato sauce (1cup for whole pizza)
• 1 1/2 cups cheese, shredded (I used 1 cup mozzarella and 1/2 cup marble)

* 'roast' olive oil and garlic in microwave till warm, about 20 seconds
* lightly grease cookie sheet, then place 2 Phyllio sheets on cookie sheet, coat with light layer of oil mixture
* layer another 2 Phyllio sheets, then layer with oil mixture then top with remaining 4 sheets, top with oil
* there will be a little overhang of Phyllio over the cookie sheet, so after putting on all the toppings roll the sides back onto the sheet and coat with reaming oil, this will form the 'crust'
* bake for 12-15 minutes at 425


Toppings
For the toppings you can use pretty much anything, broccoli, chicken, feta, roasted peppers, etc. I used. . .

• sliced turkey pepperettes (Try the Hayter ones, they are the best!)
• mushrooms (I used canned ones. It sounds gross but fresh mushrooms on pizza release moisture making the crust mushy. Once cooked the difference between the canned and fresh is marginal)
• sliced olives
• sliced banana peppers