Tag Archives: cheese

Phyllo Pizza with Feta, Basil, and Tomatoes

I have to tell ya, I’m really getting into this pizza on Fridays thing.  And since I’ve been trying all different kinds of pizzas, I’m used to eating pizza that doesn’t have a lick of tomato in it at this point.  But now I’m resorting to making a pizza that doesn’t even use pizza dough?  Who am I?  The great thing about phyllo dough is it can easily be used in both sweet and savory dishes (à la Baklava and Spanakopita) so why not make it the basis of a pizza?  This Phyllo Pizza with Feta, Basil, and Tomatoes does just that perfectly.

Sheets of phyllo dough are layered with a combination of mozzarella, Parmesan, and feta cheeses and topped with slices of fresh tomatoes, basil and scallions. Fragrant oregano gives this pizza a traditional Italian herby feel while the phyllo and feta keep it grounded with classic Greek flavors.  A simple pizza with nothing more but tomatoes and basil is always going to be a hit to me but the addition of phyllo and feta here make it extra special.  Don’t worry if you get confused by the directions like I did, just layer the cheese and phyllo sheets and even if you mess it up, it’ll still taste perfect.  This pizza is a real winner!

DSC04611

The ingredients:

DSC04597

Preheat oven to 375°F. Combine mozzarella, feta, Parmesan, oregano, salt and pepper in a bowl.

DSC04598

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.

DSC04599

Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets.

DSC04600

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.

DSC04601

Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375°F for 20 minutes or until golden.

DSC04602

Sprinkle with basil leaves.

DSC04612

Additions:  None

Omissions:  None

Substitutions:

  • Reduced-fat mozzarella

Overall Rating:  Love It

Source:  Cooking Light magazine

Barbecue Chicken and Smoked Gouda Pizza

A new brewery/restaurant opened near my house over the summer and it is now my favorite place to go because of a) the proximity to my house (I can walk there!) b) the beer is good and c) the food is fantastic.  So far, one of my favorite items I’ve eaten there was a barbecue chicken pizza with smoked Gouda, green pepper, red onion, and bacon (which I 86’d).  Being a lover of smoked Gouda, I decided I could easily try to make something similar in my own kitchen.  The result was this Barbecue Chicken and Smoked Gouda Pizza.

At the time I made this, I couldn’t remember what the restaurant included in their pizza so I didn’t include any veggies of any kind but you could easily add on anything you like here.  Since you could put smoked Gouda on a piece of cardboard and I would probably eat it, it’s no surprise I love this pizza. And barbecue chicken? I mean, come on, really? What’s not to like?  Since I used store-bought pizza dough and pre-cooked rotisserie chicken, this pizza came together in a flash.  With so many different kinds of barbecue sauces out there, you can get as creative as you want. I used plain old basic barbecue sauce but a spicy or mesquite barbecue sauce would be excellent here too.

Barbecue Chicken and Smoked Gouda Pizza (6-8 servings)

  • 1/3 cup plus 2 tablespoons store-bought barbecue sauce
  • 8 oz. shredded cooked rotisserie chicken or precooked chicken strips, chopped (such as PERDUE® SHORT CUTS® Carved Chicken Breast)
  • 2/3 cup shredded smoked Gouda cheese (about 3 ounces)
  • 2/3 cup shredded part-skim mozzarella cheese (about 3 ounces)
  • 1 package store-bought pizza dough
  • 1/2 small red onion, thinly sliced (optional)
  • Fresh cilantro, basil or parsley for topping, chopped (optional)

Preheat oven to 400°F.  Unroll pizza dough onto a parchment-lined baking sheet and bake according to package directions, approximately 8 minutes. Meanwhile, in a medium-sized bowl, combine shredded chicken with 2 tablespoons barbecue sauce until chicken is lightly coated. Spoon remaining barbecue sauce onto pizza crust and spread evenly. Top with shredded chicken and red onion (if using).  Sprinkle shredded smoked Gouda over chicken, followed by shredded mozzarella cheese.  Bake at 400°F for 8-10 minutes until crust is golden brown and cheese is melted. Top with chopped cilantro, basil or parsley (if preferred).

DSC04701

The ingredients:

DSC04697

Unroll pizza dough onto a parchment-lined baking sheet and bake according to package directions, approximately 8 minutes.

DSC04698

Meanwhile, in a medium-sized bowl, combine shredded chicken with 2 tablespoons barbecue sauce until chicken is lightly coated. Spoon remaining barbecue sauce onto pizza crust and spread evenly. Top with shredded chicken and red onion (if using).

DSC04699

Sprinkle shredded smoked Gouda over chicken, followed by shredded mozzarella cheese.

DSC04700

Bake at 400°F for 8-10 minutes until crust is golden brown and cheese is melted. Top with chopped cilantro, basil or parsley (if preferred).

DSC04702

Sausage-and-Feta Cheese-Stuffed Peppers

Do you ever come across a recipe and think If only I liked (fill in the blank), I’d love this! Well when I came across this recipe for Chorizo-and-Goat Cheese-Stuffed Peppers I thought, if only I liked goat cheese and if only I ate chorizo and if only this used basil instead, this would be right up my alley! Well, when in doubt, substitute!  I recreated these appetizers using what I wanted instead to come up with something similar yet my own.  Introducing Sausage-and-Feta Cheese-Stuffed Peppers!

Turkey sausage and peppers are cooked together before adding in creamy cream cheese and tangy feta cheese.  The whole mixture is scooped into mini-sweet peppers and baked creating a perfectly small, appetizer-sized stuffed pepper.  The flavor of the turkey sausage, mixed with the difference cheeses and sweet peppers make for an overall perfect appetizer in my opinion.  Yes, removing the seeds of the peppers and making them into cute little boats may be a bit time consuming but the rest of the dish is easy as pie and quick to come together.  The hardest part is waiting the fifteen minutes for these suckers to be done.  The best part of the hardest part? Eating the left over sausage mixture out of the pan with a spoon while you wait.

Sausage-and-Feta Cheese-Stuffed Peppers (makes 24 appetizers)

Adapted from Coastal Living Magazine‘s Chorizo-and-Goat Cheese-Stuffed Peppers

  • 24 baby peppers or mini-peppers
  • 1 lb turkey sausage or pork sausage (hot or sweet, up to you!)
  • 2 ounces reduced-fat feta cheese
  • 4 ounces 1/3-less fat cream cheese
  • 1/4 cup fresh basil, chopped

Preheat oven to 425°F and line a baking sheet with aluminum foil. Cut about 1/4 inch from top of peppers to form a “boat” (see picture below). Seed peppers, if desired, and finely chop pepper tops. Combine chopped peppers and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, 8 minutes or until sausage is browned. Drain well, if necessary. Add feta and cream cheeses, stirring until well blended. Spoon or pipe sausage mixture into pepper boats. Place on prepared baking sheet, and bake 15 minutes or until cheese melts and peppers are tender. Garnish with basil, if desired.

DSC04636

The ingredients:

DSC04630

Preheat oven to 425°F. Line a baking sheet with aluminum foil. Cut about 1/4 inch from top of peppers to form a “boat.” Seed peppers, if desired, and finely chop pepper tops.

DSC04631

Combine chopped peppers and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, 8 minutes or until sausage is browned. Drain well, if necessary.

DSC04632

Add feta and cream cheeses, stirring until well blended.

DSC04633

Spoon or pipe sausage mixture into pepper boats. Place on prepared baking sheet, and bake 15 minutes or until cheese melts and peppers are tender.

DSC04634

Garnish with basil, if desired.

DSC04635

Additions:  None

Omissions:  None

Substitutions (from adapted recipe):

  • Turkey sausage
  • Reduced-fat feta cheese
  • 1/3-less fat cream cheese
  • Basil

Overall Rating:  Love It

Source:  Adapted from Coastal Living magazine

1 7 8 9 17
%d bloggers like this: