Phyllo Pesto Pizza
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
Thaw 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.
Spread the 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.
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