Puff Pastry Pizza

We made this pizza last night from the July Cooking Light and it was delicious!!! Now, I did some improvising so check after the recipe to see my changes. This was great!

Phyllo Pizza with Feta, Basil, and Tomatoes

Ingredients
1/2 cup (2 ounces) shredded part-skim mozzarella
1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves

Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a bowl.
3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.

Notes: They didn't have any phyllo sheets at the grocery store so I bought puff pastry hoping it would work. Well, it was great! There are two sheets in each pack and each sheet is divided into 3 pieces. I used 2 2/3 of the box. Since I didn't use the phyllo there was no layering needing to be done so I just spread part of the cheese out on the dough, layered the tomatoes and onions, and topped it with the rest of the cheese (and added a little more mozerella for the fun of it)! I also just used a regular tomato- I don't think that matters at all. I have fresh basil and oregano in my garden now so it worked great. We also cooked the pizza a little after putting on the basil just so it would be wilted and stay on the pizza better.

We then used the last piece of puff pastry for dessert. We just sprinkled it with cinnamon and sugar and baked it. It was soooo delicious! All we could think about was all the other amazing things we could do with puff pastry. Delicious and addicting!