Roasted Veggie Pizza on Phyllo Crust
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- Prep time
- 25 min
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- Cook time
- 30 min
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- Servings
- 6 Servings
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- Serving size
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1 slice (1/6 pizza)
Ingredients
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olive oil cooking spray
- 1
- 1
-
-
baby spinach
- 3 cup
- 3 cup
-
-
cherry tomatoes (halved)
- 12 oz
- 340 g
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asparagus (trimmed, cut into 2-inch pieces)
- 12 oz
- 340 g
-
-
mushrooms, such as button, cremini, or portobello (thickly sliced)
- 6 oz
- 170 g
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bell pepper, any color (chopped)
- 1
- 1
-
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chopped red onion
- 1/2 cup
- 1/2 cup
-
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black pepper
- 1/4 tsp
- 1/4 tsp
-
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frozen phyllo dough
- 6 sheets
- 6 sheets
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shredded low-fat mozzarella
- 1/3 cup
- 1/3 cup
-
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grated Parmesan cheese
- 1/4 cup
- 1/4 cup
-
-
dried oregano or dried basil
- 1/4 tsp
- 1/4 tsp
-
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crushed red pepper flakes
- 1/8 tsp
- 1/8 tsp
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Directions
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Preheat the oven to 425°F. Lightly spray a large baking pan with cooking spray.
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Arrange the spinach, cherry tomatoes, asparagus, mushrooms, bell pepper, and onion in a single layer in the pan. Lightly spray the vegetables with cooking spray. Sprinkle with the pepper. Roast for 10–15 minutes, or until the onion is tender-crisp. Transfer the vegetables to a plate.
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Wipe the baking pan with paper towels. Lightly spray the pan with cooking spray. Reduce the oven temperature to 400°F.
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Keeping the unused phyllo covered with a damp cloth or damp paper towels to prevent drying, place 1 sheet in the pan. Lightly spray with cooking spray. Repeat with the remaining phyllo, layering each sheet on top of the previous one.
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Spread the roasted vegetables over the layered phyllo. Sprinkle with the cheese, basil, and red pepper.
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Bake for 10–15 minutes, or until the mozzarella and Parmesan have melted and the crust is golden brown around the edges. Let cool for 5-10 minutes, then cut into 6 equal slices.