So last night I tried to be patient, which is not my forte, but they tell me is the only way to conquer phyllo dough. Well, they are wrong. There's another way, which involves losing your mind within the first minute of dealing with the stupid thing and pounding it into submission, patching up the tears as well as you can. Now guess which way I chose to use.
In the end though, the mock pizza was delicious -which wasn't really a surprise, because when you put together good tomatoes, goat cheese, parmesan, mozzarella and fresh basil, what's not to love?
MOCK PIZZA WITH GOAT CHEESE AND TOMATOESAdapted from Cooking Light
Makes 6 servings
1/2 cup shredded part-skim mozzarella
1/2 cup finely crumbled goat cheese
1/2 cup grated fresh Parmigiano-Reggiano cheese
Salt and pepper
10 sheets frozen phyllo dough, thawed
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves
Preheat oven to 375°.
Combine first five ingredients in a bowl.
Working with 1 phyllo sheet 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, sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.