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PHYLLO PIZZA CRUSTS  Ingredients
1/2 cup roasted garlic puree (optional)
1/3 cup olive oil
16 sheets Athens® Fillo Dough (9” x 14”), thawed
1 cup of low fat cheese (optional) In a small bowl, mash or puree the roasted garlic into a paste. Thin down the garlic paste with 1 tablespoon of olive oil.
Preheat the oven to four hundred twenty five degrees. On a sheet of parchment paper, lay out one sheet of fillo and brush with a thin layer of olive oil. Lay another sheet over to create a plus sign. Repeat twice more laying the sheets diagonally to form an “X” over the plus sign. Repeat to form a round crust that is 8 sheets thick.
Leaving at least the outer 2 inches of the dough uncovered, work quickly to spread a thin layer of olive oil or garlic puree in the center of the crust. Spread a half cup of low-fat cheese in a ring around the oil or garlic puree. Roll the fillo around the cheese to form an eight-inch “stuffed crust.” Brush the crust with olive oil. The crust can also be formed without the cheese.
Top the center of the pizza with your favorite toppings.
Using the parchment paper for support, transfer the pizza onto a preheated baking sheet or pizza stone. Repeat to make a second pizza.
Bake for about 8 minutes or until the crust is browned evenly. Cut each pizza into 4 slices. Serve immediately.
Yield: 2 personal pizzas
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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