Sunday, August 9, 2009

Easy Week Night Dinner: Phyllo Pizza with Zucchini and Fresh Basil

For many, many years, I've been ambivalent about pizza--at best. I worked at Godfather's Pizza in the early 90's and, as most people who work in the food industry know, working around food can breed a deep dislike of specific foodstuffs due to overindulgence. For me, garlic cheese bread and pizza of any kind became completely unpalatable and I would eat pizza maybe once or twice a year after that.

However, something about going vegan makes a girl want some damn pizza. But, I am not at all into the amount of time it takes to make a good one. Luckily, Josh just happens to like making most of the things that I don't: lasagna, risotto, and pizza...hmmm, it just dawned on me that it's all Italian food. I don't go to Italian restaurants either. But I digress. We hadn't planned ahead. Josh was already lounging in front of the TV and I had recent issue of Cooking Light in hand and old frozen phyllo that needed to be used as part of the pantry challenge. Turns out, phyllo pizza is delicious and only a fraction of the work that's involved with making a decent crust by hand.
Sorry about the crappy photo. This was way better than it looks here.

Phyllo Pizza with Zucchini and Fresh Basil
(Adapted from July 2009 Cooking Light)

1 package of phyllo dough
1 log of Teese, grated
1 cup of Pantry pizza sauce (can of tom's, 2 T tomato paste, a splash of balsamic, some "Italian seasoning," and salt, cooked and blended)
1/2 zucchini, thinly sliced
1/4 red onion, thinly sliced
A handful of fresh basil
Oil, in a spray can

Preheat oven to 450. Spray a cookie sheet with cooking spray. Working quickly (or use a damp towel instead of being lazy like me), separate sheets of phyllo. Put one down, spray it with oil, then repeat two more times. Laye the third sheet with a handful of grated Teese. Repeat, putting cheese down after every third sheet of phyllo, until phyllo is gone. Spread tomato sauce on top of layered phyllo, leaving a thin crust around the rim of the pizza. Put zucchini and red onion over sauce and then cover the whole thing with the remaining Teese. Cook until the phyllo is brown and cheese has melted.

I recommend letting the pizza sit for about 10 minutes before eating. This will ensure that you do not burn the roof of your mouth and the cheese will have a chance to set. Before serving, sprinkle with fresh basil and crushed red pepper.

1 comment:

Bianca said...

I've never thought to use phyllo as pizza dough, but that sounds brilliant. I'm kinda lazy about making dough I like the phyllo idea much better!