Garlic Vegetable Phyllo Pizzettes recipe


  • 12 large sheets frozen, thawed phyllo dough
  • 1/4 cup olive oil, divided
  • 1 cup marinated artichoke hearts, drained, chopped
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup sun-dried tomatoes packed in olive oil, drained, chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 2 tablespoons minced fresh basil
  • 1 tablespoon fresh thyme

Cooking Instructions

Preheat oven to 450 degrees F.
Make 2 stacks of 6 phyllo sheets each.

Brush in between each layer with olive oil. Use a sharp knife to cut each stack into 4 squares.

Transfer squares to 2 baking sheets.

In a medium bowl, combine remaining ingredients. Pile artichoke mixture on top of each phyllo square.

Bake for 15 minutes or until phyllo gets lightly browned on the edges.

Transfer to a serving platter and serve warm.

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