Phyllo Pizza with Vegetables and Cheese

It was my first experience with Phyllo dough and guess what, I loved it!! I thought using Phyllo dough for pizza was a great idea! The lightness of the dough actually made me appreciate the other flavors of the vegetables and the cheese. I had never used feta cheese on a pizza before but I really enjoyed the taste along with Mozzarella and Parmesan.

Phyllo Pizza with Vegetables and Cheese

This recipe was inspired from "My Recipes" but my recipe is a little different. If you'd like to check out the original recipe with cheese stuffed crust, please check out the link.

Ingredients:

1/2  cup  (2 ounces) shredded part-skim mozzarella
1/2  cup  (2 ounces) finely crumbled reduced-fat feta cheese
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1  tablespoon  chopped fresh oregano
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray (butter flavored)
1/2 red bell pepper, cut in thin rings
3-4 brown mushrooms, sliced
1  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Directions:

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Using one sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat each phyllo sheet with cooking spray. Repeat with the remaining sheets for more layers of phyllo. Coat top phyllo sheet with cooking spray; sprinkle with half of the cheese mixture. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with bell pepper, mushrooms and onions and the remaining cheese mixture. Sprinkle with basil leaves. Bake at 375° for 20 minutes or until golden.