So Pete declared this the best thing I've made yet, because this recipe calls for a mix of mozzarella, feta and parmesan. I bet this recipe would be even better if you threw some black olives on the top of it, arguably any pizza ingredient would work on this.
The only snakey part of this recipe is handling phyllo. I spent the few minutes of dough handling time freaking out that the dough would dry up instantaneously, it didn't. The only snafu I ran into was not reading the phyllo package directions - THAW OVER NIGHT. I do this often with recipes that call for an overnight marinade, a good reminder to make a note on my recipes for the week list of what needs more time to prep.
Recipe: Cooking Light's Phyllo Pizza with Feta, Basil, and Tomatoes
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