Summer Vegetable Phyllo Pizza

Use a food processor to combine garlic, ricotta and goat cheese until a smooth puree is formed. Place it in a bowl, cover it with plastic and put it in the refrigerator until ready to use.

Preheat oven to 400 F. Spray two (or three, depending on size) rimmed baking sheets with olive oil. Place zucchini and squash slices onto sheets in a single layer. Place grape tomato halves, skin side down, onto a separate sheet. Spray all vegetables again with olive oil, then sprinkle with salt and pepper. Bake all sheets (you may cook them at the same time on separate racks, switching racks halfway through cooking) for 12 minutes, flipping squash and zucchini slices halfway through cooking. Remove from oven when golden brown and soft. Place squash slices onto a plate (to free up one sheet). Keep the oven on.

Using one of the baking sheets, spread a sheet of phyllo dough onto the already prepared sheet. Spray the phyllo sheet lightly with olive oil spray and top with additional sheet of dough. Repeat with each layer of phyllo. When all phyllo sheets have been stacked, use a spatula to spread the ricotta mixture onto the dough. Top ricotta with slices of squash, zucchini and grape tomato halves. Sprinkle on the basil, followed by dashes of salt, pepper and crushed red pepper flakes.

Bake in the 400 F oven for 20-25 minutes, until toppings are heated and phyllo is golden brown. Remove from oven, set pan on a rack and allow it to cool for 5 minutes prior to slicing and serving.

Slice into 8 even squares (or smaller if you desire) and serve!

Nutrition Info per 1/4 pizza: 416 calories, 17 g , 18 g protein, 47 g carbohydrates, 4 g fiber