Health

Vegetable Pizza Crisp

30162595

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 4 sheets frozen phyllo dough, thawed
  • Cooking spray
  • 1/4 cup blue cheese crumbles
  • 1/3 cup sliced jarred roasted bell peppers
  • 1/4 cup chopped sun-dried tomatoes
  • 1/2 cup baby arugula

Preparation


Preheat oven to 350°. Heat a nonstick skillet over medium-high heat; add olive oil to pan. Place onion in pan; sauté until caramelized (20-25 minutes), stirring frequently. Cut 4 sheets phyllo dough in half. Lightly coat 1 piece with cooking spray; place on baking sheet coated with cooking spray. Place another phyllo half on top of the first; coat with cooking spray. Repeat until all sheets are stacked and coated. Bake until golden and crispy (10-12 minutes); cool. Top phyllo with blue cheese crumbles, sautéed onion, roasted bell peppers, and chopped sun-dried tomatoes. Top with baby arugula. Cut into 8 slices; serve.


  • Yield: 4 servings (serving size: 2 slices)

Nutritional Information

Calories per serving: 166
Fat per serving: 7g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 5g
Carbohydrate per serving: 19g
Fiber per serving: 1g
Cholesterol per serving: 6mg
Iron per serving: 1mg
Sodium per serving: 569mg
Calcium per serving: 70mg

Good to Know

The veggies atop this pie will have you begging for more, but won’t add inches to your waste line. Fiberous bell peppers and sun-dried tomatoes don’t need the extra calories to fill you up.

This Recipe Is

Kerry Simon