Summer Vegetable Phyllo Pizza

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cloves Garlic, Pressed And Minced
• 10 ounces, weight Part-skim Ricotta Cheese
• 4 ounces, weight Crumbled Goat Cheese
• 2 whole Olive Oil Spray
• 1 whole Medium Zucchini, Sliced Into 1/8" Slices
• 2 cups Yellow Summer Squash, Sliced Into 1/8" Slices
• 8 whole Grape Tomatoes, Halved
• 6 whole Sheets Phyllo Dough
• 1 dash Large Basil Leaves, Chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C) with a rack in the middle. Lightly coat a baking sheet with olive oil spray.

2. In a bowl, mix the pressed and minced garlic with the ricotta cheese until smooth.

3. Lay one phyllo sheet on the baking sheet and lightly spray it with olive oil. Repeat with the remaining sheets, stacking them into one rough round or rectangle, then fold the edges inward to form a border.

4. Spread the ricotta mixture over the phyllo, staying inside the folded border.

5. Arrange the zucchini and yellow summer squash slices in overlapping rows over the ricotta. Place the grape tomato halves cut side up between them.

6. Lightly spray the vegetables and border with olive oil spray.

7. Bake for about 20 minutes, until the phyllo is deep golden and crisp at the edges.

8. Sprinkle the crumbled goat cheese and chopped basil over the hot pizza. Let it rest 3 minutes, then slice and serve.