Phyllo dough pizza mediterranean

Yield: 16 servings

Measure Ingredient
1 cup Sliced mushrooms
½ cup Dry white wine
1 tablespoon Butter
10 \N Phyllo dough sheets
6 ounces Butter, softened
¾ cup Oven-dried roma tomatoes
3 \N Garlic cloves, minced
½ cup Black olives, sliced
1 cup Fresh basil leaves, chopped
¾ cup Crumbled feta cheese
¼ cup Grated Parmesan cheese
\N \N Freshly ground white pepper to taste
\N \N Freshly ground black pepper to taste

Heat oven to 375'F. Saute mushrooms in 1 tablespoon butter and dry white wine. Set aside.

On a clean dry surface, assemble following: properly thawed phyllo dough, a pastry brush, softened butter and a large baking tray.

Butter baking tray using pastry brush. Place a sheet of phyllo dough on tray, and butter dough. Working quickly, place another phyllo sheet over that one and press down, and butter that sheet. Repeat step nine times, buttering each sheet of phyllo, and pressing down next sheet. If sheets are larger than tray, fold over edges, and butter area folded over.

Place baking tray on center rack and cook until golden brown and crispy, about 12-15 minutes. Remove it and set aside to cool for about 10 minutes. Layer tomatoes, fresh basil, mushrooms, black olives, and garlic on crust. Sprinkle feta cheese next, and then Parmesan. Top off with white and black ground pepper.

Place tray back in oven for 10-15 minutes. Remove from oven and allow to cool for 10 minutes. Cut into squares or triangles and serve as an appetizer. Serves 12-16 as an appetizer.

Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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