Recipe: Vegetarian Phyllo Pizza (using goat cheese and artichoke hearts)

VEGETARIAN PHYLLO PIZZA

"This interesting take on the Italian pie is on the table in less than thirty minutes. For a kid-friendly version, substitute shredded mozzarella for the goat cheese and artichokes. This pizza also makes great appetizers - cut into bite-size pieces to serve."



6 sheets (17x12-inches each) fresh or frozen (thawed) phyllo
2 tablespoons butter or margarine, melted
4 ounces soft, mild goat cheese such as Montrachet
1 (6 ounce) jar marinated artichoke hearts, drained and cut into cubes
1 1/2 cups grape or cherry tomatoes, each cut in half

Preheat oven to 450 degrees F.

Place 1 sheet of phyllo on ungreased large cookie sheet; brush with some melted butter. Repeat layering with remaining phyllo and butter; do not brush top layer.

Crumble goat cheese over phyllo; top with artichokes and tomatoes.

Bake pizza until golden brown around the edges, 12 to 15 minutes.
Transfer pizza to large cutting board. With pizza cutter or knife, cut pizza lengthwise in half, then cut each half crosswise into 4 pieces.

Makes 4 main-dish servings

Each serving: About 247 calories, 8 g protein, 20 g carbohydrate, 16 g total fat (9 g saturated), 2g fiber, 29 mg cholesterol, 423 mg sodium.

Source: Good Housekeeping Smart Carb Suppers by Good Housekeeping Institute