Print
Sauteed Veggie Phyllo Pizza Drizzled with Reduced Balsamic Vinegar
Description
A crispy, flaky pastry crust layered with cheese, a medley of vibrant and colorful vegetables, rounded out with a balance of sweet drizzled balsamic vinegar. A delightful twist on classic pizza!
Ingredients
Scale
- 7-sheets of phyllo dough
- 2 cups assorted vegetables such as mushrooms, onions, Swiss chard, and peppers
- 1/4 cup grated parmesan Reggiano cheese
- 1/4 cup mozerella cheese
- 1 tsp divided of powdered garlic spice
- 1/4 cup of reduced balsamic vinegar
- 2 tablespoons of melted butter
- 1 tablespoon of Olive Oil
Instructions
- Thaw phyllo dough for 30 minutes and unroll.
- Gently unroll each sheet, brush lighted with melted butter, and sprinkle with garlic powder.
- Continue to do this with the remaining 6 sheets and stack one on top of the other.
- sprinkle 1/4 of parmesan on the top sheet.
- Bake dough for 10 minutes.
- Sautee 2 cups of veggies in a skillet with olive oil.
- Remove dough from oven and arrange veggies on top of dough.
- Sprinkle with 1/4 cup of mozzarella cheese and bake for an additional 20-25 minutes
- Remove from oven and drizzle with reduced balsamic vinegar.
- Serve immediately and enjoy.
Notes
This pizza is perfect for the person who appreciates creatively combining delicious ingredients. This pizza lends itself to using what may be on hand and is seasonally available. The combinations are endless.
A balsamic reduction can be made by simply reducing the vinegar by simmering until it thickens and becomes syrup, intensifying its natural sweetness.
