Waverly is going to be 4 months old in 9 days. She smiles, laughs, talks, hold her head up, sits up in her little bumbo chair and talks. Did I mention she talks? Folks I’m slightly concerned I may have a child that far out talks me. Oh dear. But my oh my, if she isn’t the cutest thing EVER! I mean look at her. I know, I’m a bias mom!
At 4 months some pediatricians say starting solid food is ok, some say wait til 6 months. So I told my husband I should start making some and freezing it since we are approaching the 4 month mark. He said, “and where will you put it? Did you forget we are being overtaken by frozen breast milk.” Oh ya, slight problem, half, literally half, of our freezer is full of the stuff. I decided I needed to clean out the freezer then. Oh no, not get rid of the liquid gold I have expressed from my body, but start to use up the rest of who knows what is in there, and for who knows how long.
I found some gems! Butternut squash soup, shelled edemame, basil meatballs, raviolis, and phyllo dough.
The phyllo dough stuck out to me, seeing as I haven’t used the stuff in YEARS! So I did a quick search on phyllo pizza thinking I might be the originator of it. Duh, of course I’m not. But I am the originator of THIS pizza. And can I just tell you how stinken amazing it is? I was a little skeptical that because the phyllo dough is thin, the pizza would be floppy and soggy. Nope, the ‘crust’ held it’s own Don’t over do it on the topping or else it will get floppy though. I can’t express enough how easy, delicious and perfect this pizza is Super great for a quick dinner, or even for an elegant appetizer.
*A Box of phyllo dough has 2 rolled up logs of the dough. This pizza only uses half of one of the logs. Store the remaining half in plastic wrap and use within a few days.
Phyllo Goat Cheese Pizza
Serves 4 (assuming you have a huge side salad)
*You can make this ahead of time and just cover it with plastic wrap until ready to bake. I made it a few hours ahead of time, but I think up to a day before would be fine.
3/4 cup marinara sauce (your favorite kind)
10 sheets Phyllo Dough (9”x14”), thawed
1/2 cup grated parmesan (the kind in the green container)
1/2 white onion, thinly sliced
1/2 cup mushrooms, thinly sliced
1 yellow squash, thinly sliced
6 ounces goat cheese (or however much or little you like)
12 thin slices mozzarella cheese
Pesto Oil (Recipe below)
Preheat oven to 400 degrees.
In a medium skillet, heat the olive oil over medium heat. Add the onions and saute until lightly browned (about 7 minutes).
Line a large cookie sheet with parchment paper and spray with olive oil spray and lay 2 sheets of phyllo, side by side (to make 1 large piece that covers the entire baking sheet). Spray the top of this sheet with olive oil spray and sprinkle 1 tbsp parmesan then lay the next 2 sheets down. Spray again, sprinkle parm again. Continue layering/spraying/sprinkling until all the sheets (10 total sheet equalling 5 layers) have been laid out on the pan and spray a final coat on top.
Top the Phyllo sheets with the marinara sauce (it will be a thin layer).
Then layer the mushrooms, squash and caramelized onions.
Add slices of mozzarella sporadically over the veggies then crumble the goat cheese over the entire pizza.
Drizzle with pesto oil.
Bake for 30 minutes, or until the edges are browned, very brown!
Slice into large squares and enjoy!
2 tbsp prepared pesto (I like Costco’s)
2 tbsp olive oil
Mix together. That’s it.
Just another picture of the kid…