Vegetable Pizza Crisp

Name: Vegetable Pizza Crisp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters baby arugula; 59 milliliters blue cheese crumbles; 1 Tbsp olive oil; 1 onion, sliced; 4 sheets frozen phyllo dough, thawed; 79 milliliters sliced jarred roasted bell peppers; 59 milliliters chopped sun-dried tomatoes

Vegetable Pizza Crisp is a vegetarian recipe with 4 servings. One serving contains 149 calories, 5g of protein, and 7g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of phyllo dough, sun-dried tomatoes, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Heat a nonstick skillet over medium-high heat; add olive oil to pan.

Ingredients you will need

Olive Oil

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Frying Pan

Place onion in pan; saut until caramelized (20-25 minutes), stirring frequently.

Ingredients you will need

Onion

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Frying Pan

Cut 4 sheets phyllo dough in half. Lightly coat 1 piece with cooking spray; place on baking sheet coated with cooking spray.

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Cooking Spray

Filo Pastry

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Baking Sheet

Place another phyllo half on top of the first; coat with cooking spray. Repeat until all sheets are stacked and coated.

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Cooking Spray

Bake until golden and crispy (10-12 minutes); cool. Top phyllo with blue cheese crumbles, sauted onion, roasted bell peppers, and chopped sun-dried tomatoes. Top with baby arugula.

Ingredients you will need

Blue Cheese Crumbles

Sun Dried Tomatoes

Baby Arugula

Bell Pepper

Onion

Equipment you will use

Oven

Cut into 8 slices; serve.

Equipment

Oven

Frying Pan

Baking Sheet

Ingredients

Servings:

118milliliters

baby arugula 59milliliters

blue cheese crumbles 1Tbsp

olive oil 1

onion, sliced 4sheets

frozen phyllo dough, thawed 79milliliters

sliced jarred roasted bell peppers 59milliliters

chopped sun-dried tomatoes

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Caposaldo Chianti. It has 5 out of 5 stars and a bottle costs about 13 dollars.