Basil, Feta, Tomato Pizza

Serving Size
Number of Servings
      • 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 Parmigiano-Reggiano 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
      • 2  cups  thinly sliced plum tomato
      • 1/3  cup  thinly sliced green onions
      • 1/4  cup  fresh basil leaves


Preheat oven to 375°.  Combine first 6 ingredients in a bowl.  Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), 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 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.
Nutrition Information
Nutritional Information for two slices:  Calories: 195; Fat: 6.7g; Protein: 9.3g; Carbohydrate: 24.6g; Fiber: 1.9g; Cholesterol: 11.4mg; Iron: 1.7mg; Sodium: 526mg

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