I do not normally heat up my oven to 400 degrees on a 90 degree day.
But I did. And it was worth it.
Toss any of your locally harvested summer vegetables onto this light, flaky phyllo crust for a special mid-summer treat. The more the merrier!
Summer Vegetable Phyllo Pizza
8 sheets phyllo dough
Olive oil spray
4 cloves garlic, finely minced
10 oz part skim ricotta cheese
4 oz crumbled goat cheese
2 medium zucchinis, sliced into 1/8" slices
1 yellow squash, sliced into 1/8" slices
2 cups grape tomatoes, halved
5-6 large basil leaves, chopped
Salt and Pepper
Dash crushed red pepper flakes
Use a food processor to combine garlic, ricotta, and goat cheese until a smooth puree is formed. Place covered in refrigerator until ready to use.
Preheat oven to 400 degrees. Spray two (or three- depending on size) baking sheets with olive oil. Place zucchini and squash slices onto sheets. Place grape tomato halves, skin side down, onto a separate sheet. Spray all vegetables again with olive oil, then sprinkle with salt and pepper. Bake all sheets (you may cook them at the same time on separate racks, switching racks halfway through cooking) for 12 minutes, flipping squash and zucchini slices halfway through cooking. Remove from oven when golden brown and soft. Place slices onto a plate (to free up one sheet).
Using one of the baking sheets, spread a sheet of phyllo dough onto the already prepared sheet. Spray lightly with olive oil spray and top with additional sheet of dough. Repeat with each layer of phyllo. When all phyllo sheets have been stacked, use a spatula to spread ricotta mixture onto the "dough". Top ricotta with slices of squash, zucchini, and grape tomato halves. Sprinkle on basil, followed by dashes of salt, pepper, and crushed red pepper flakes.
Bake in 400 degree oven for 20-25 minutes, until toppings are heated and phyllo is golden brown. Remove from oven and allow to cool for 5 minutes prior to slicing and serving.
Slice into 8 even squares (or smaller if you desire) and serve!
Nutrition Info per 1/4 pizza: 416 calories, 17 g , 18 g protein, 47 g carbohydrates, 4 g fiber