Basil Pizza
Use Your Basil Bounty The season's most versatile herb enlivens dishes from classic (pesto) to contemporary (sorbet?!). Use it with abandon.
Salty cheese, tomatoes, and basil make this a savory treat. Pair with a tossed green salad for a
light summer supper. This is one of my favs from Cooking Light…it has only 195 cals per serving!
• ¼ cup (2 ounces) shredded part-skim mozzarella
• 1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 10 (18 x 14–inch) sheets frozen phyllo dough, thawed
• 2 cups thinly sliced plum tomato
• 1/3 cup thinly sliced green onions
• 1/4 cup fresh basil leaves
1. 1. Preheat oven to 375°.
2. 2. Combine first 6 ingredients in a bowl.
3. 3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.
• ¼ cup (2 ounces) shredded part-skim mozzarella
• 1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 10 (18 x 14–inch) sheets frozen phyllo dough, thawed
• 2 cups thinly sliced plum tomato
• 1/3 cup thinly sliced green onions
• 1/4 cup fresh basil leaves
1. 1. Preheat oven to 375°.
2. 2. Combine first 6 ingredients in a bowl.
3. 3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.
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