Phyllo Pizza with Arugula Pesto, Artichoke Hearts, and Goat Cheese

This Phyllo Pizza will Phyllo you with a tasty and crispy uniqueness you won't find in the thinnest of thin crust pizzas! 

Ingredients:

*10 sheets of phyllo

*2 Tbs. olive oil

*2 cloves of garlic crust

*3/4 Parmesan, grated

*~3/4 cup arugula pesto (blend 1 cup arugula, ½ cup spinach, 1 Tbs. lemon juice, 4 cloves of garlic, salt, and pepper in a food processor)

*1/2 cup sliced tomato

*1/2 cup sliced red onion

*1/3 cup sliced artichoke hearts (marinated in a jar)

*1/2 cup sliced red pepper

*1/3 cup crumbled goat cheese or more

Directions:

1. Spray a baking sheet with nonstick cooking spray and lay one sheet of phyllo down. Combine olive oil and crushed garlic and salt and pepper. Brush on first sheet of phyllo. Top with another sheet of phyllo and again brush with oil. Add another phyllo sheet and top with ½ the Parmesan cheese. Top with another phyllo sheet and oil. Add another phyllo sheet and oil and another sheet and top with remaining cheese. Add the next layers of phyllo.

2. Bake the 375 degrees for 5 minutes until puffed and slightly golden. Remove from oven.

3. Spread pesto on top layer with onion, artichoke hearts, peppers, and tomatoes. Sprinkle on salt , pepper and cheese.

4. Bake at 375 for another 10 to 15 minutes until golden and cheese is bubbly.

5. Cut with a pizza cutter and enjoy! J

Meal Quality: The creamy pesto, slices of tomato, and artichoke hearts sat atop the flaky phyllo dough, providing a unique and delightful meal which had a great savory flavor. This meal featured arugula, an aromatic salad green that delivers high amounts of vitamin A, vitamin C, and calcium. Vitamin A is well-known for its major role in maintaining eye health, meanwhile vitamin C works hard as an antioxidant and calcium is key for bone health.


51 Porter Factor: Brussel sprouts are great vegetable here in the Northeast that will get you through the winter season and look delicious on your plate. For the readers from the USA here is a website that is perfect for finding out what is local and in season in your area. As for looks of the pizza? Think of the thinnest crust pizza you've had loaded with vegetables, and you'll be close. I recommend leaving the vegetables in large pieces, it appeals to the eye and makes your fellow diners salivate.

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