12 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons olive oil
2 tablespoons dry bread crumbs
2 tablespoons prepared pesto (omit Parm Cheese)
1 medium tomato, cut into 1/4-inch slices
1 large yellow tomato, cut into 1/4-inch slices
1/4 teaspoon pepper
5 to 6 fresh basil leaves, thinly sliced
*Picture depicts parm cheese, you may sprinkle with soy parm if you wish.
Place one sheet of phyllo dough on a baking sheet lined with parchment paper; brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, being careful to brush oil all the way to edges.
Fold each side 3/4 in. toward center to form a rim. Spread with pesto. Alternately arrange the red and yellow tomato slices. Sprinkle with pepper.
Bake at 400° for 20-25 minutes or until crust is golden brown and crispy. Cool on a wire rack for 5 minutes. Remove parchment paper before cutting. Garnish with basil. Yield: 8 servings.
Adapted from: Taste of Home