Phyllo Garden Pizza

This is another "What's Left in the Fridge?" recipe.  Tomatoes just beginning to ripen in the garden, plenty of basil and fresh oregano - just calls for a pizza.

Here's what I had in the fridge.

• 1/2 package Phyllo Dough sheets
• Shredded mozzarella cheese
• Pecorino Romano
• 3 Roma garden tomatoes
• 1 bunch of scallions (just about on their last leg)
• Fresh basil and oregano

Phyllo dough makes a crispy, light, thin crust.  This could be a summer appetizer with a nice glass of wine or just a light summer supper.

• 10 sheets thawed phyllo dough
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Pecorino Romano cheese
• 1 Tbsp. chopped fresh oregano
• Salt and Pepper
• Cooking spray
• 2 cups thinly sliced Roma tomatoes
• 1/3 cup thinly sliced green onions
• 1/4 cup fresh basil leaves.
• 1/4 tsp. red pepper flakes (optional)

This goes together very quickly and bakes in just 20 minutes.

1. Preheat oven to 375 degrees F.
2. Combine mozzarella, romano, oregano and salt and pepper in a small bowl.
3. Cut stack of phyllo dough sheets in half crosswise.  Working with 1 phyllo sheet at a time, 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 Tbsp. cheese mixture.  Repeat layers 3 more times, ending with 2 phyllo sheets.  Coat top phyllo sheet with cooking spray and sprinkle with 2 more Tbsp. cheese mixture.  Arrange tomato slices on top of cheese; sprinkle with onions and the remaining cheese.
4. Bake at 375 degrees F. for 20 minutes or until golden.
5. Sprinkle with fresh basil leaves and red pepper flakes (if using).

 Enjoy!

~Adapted from Cooking Light