Monday, March 29, 2010

Pizza Made with Phyllo Dough, Feta Cheese, Basil and Tomatoes

This is a favorite recipe of mine from Cooking Light magazine though I try and change it up with what ingredients I happen to have on hand at the time.  The main ingredient though is the phyllo dough, which makes such a wonderfully crisp and light pizza.

This pizza also goes into the fridge and comes out crisp the next day!  It is very easy to make - just remember to thaw out the phyllo dough needed 2 hours before you assemble. 

Try it - I think you'll love it!


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