* 1 package frozen phyllo dough
* 1 portobello mushroom
* 1 T. olive oil
* 1 9-ounce jar artichoke hearts
* 1 6-ounce jar prepared pesto
* 1 red bell pepper, chopped
* ¾ c. sliced black olives
* ¾ c. grated Parmesan cheese
the phyllo for 5 hours of longer (best if thawed overnight in the
refrigerator). Spray a baking sheet with nonstick cooking spray. Unroll
the phyllo sheets and cut the stacked layers into halves. Layer 6 sheets
of the pastry on the baking sheet, spraying each sheet with the cooking
spray. Cover with a slightly dampened towel. Return the unused phyllo
to the refrigerator.
Saute the mushroom in the olive oil in a
skillet until tender; drain and chop the mushroom. Drain the artichoke
hearts on a paper tower, patting to absorb the excess moisture. Drain
any accumulated olive oil off the top of the pesto.
pesto carefully over the phyllo. Sprinkle with the artichokes, mushroom,
bell pepper and black olives. Top with the parmesan cheese.
Bake the pizza at 375 for 10-15 minutes or until the phyllo is crisp. Cut into squares and serve warm.