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CARIBBEAN COAST NACHOS PIZZA  First Place Fillo Recipe - Make it Fabulous with Fillo Recipe Contest Ingredients
20 sheet Athens® Fillo Dough (9"x14"), thawed
1/3 cup olive oil
1/2 cup Romano cheese, finely grated
1 onion, minced
1 clove garlic, minced
1 jalapeño pepper, seeded and diced
1 cup canned fire-roasted tomatoes, drained
1 tablespoon brown sugar
1 tablespoon chili powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 cups provolone, shredded
1/2 cup smoked sausage, thinly sliced
1/2 cup canned black beans, rinsed and drained Place fillo on a dry work surface. Brush a sheet of fillo lightly with oil. Start at the edges and brush toward the center to prevent cracking. Sprinkle lightly with about 2 teaspoons of Romano cheese. Top with second fillo sheet, brush lightly with oil and sprinkle with Romano cheese. Repeat with fillo, oil and Romano cheese until 20 sheets have been layered.
Cut fillo dough into 1/2-inch strips with a pizza cutter or sharp knife. Loosely layer fillo strips on pizza pan. Bake in preheated 350ºF oven for 5-7 minutes, or until lightly browned.
In a small saucepan, heat remaining olive oil over medium heat. Add onion, garlic and pepper. Cook for 3 minutes. Stir in tomatoes, brown sugar, chili powder, cinnamon and allspice. Simmer for 5 minutes.
Remove fillo crust from oven. Sprinkle with 1 cup provolone and smoked sausage. Bake 3-5 minutes until provolone is melted. Sprinkle with beans, then the tomato mixture, then the remaining cup of provolone cheese. Return pizza to oven and cook 2-3 minutes longer. Cut into wedges to serve.
Yield: 6 servings
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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