Buttery Garlic Phyllo Dough Pizza

Craving savory, flaky, cheesy pizza? It's amazing what changing your crust to a flaky, buttery phyllo dough can do to your tastebuds.  I was inspired years ago by a recipe in Relish Magazine, and have been refining and experimenting ever since. The beauty is that you can add any topings, but I myself stick to a goat cheese, tomato, kalamata olive topping as it always satisfies.

Recipe
Preheat oven to 375 degrees & lightly spray a bakingsheet with PAM.

Ingredients:
10 sheets phyllo dough fuly defrosted
3 tbs melted butter
1 garlic clove, crushed
4 oz crumbled goat cheese
4 oz shredded mozzarella cheese
1/2 tbs chopped fresh rosemary
1/2 tsp chopped fresh thyme
2 tomatoes, sliced crosswise
10-12 kalamata olives


Instructions:
1. Preheat oven to 375
2. Mix melted butter & crushed garlic in a ramekin
3. Lay one sheet phyllo dough on prepared bakingsheet
4. Brush phyllo dough with butter/garlic mixture
5. Add another sheet of phyllo dough on top of the first, slightly overlapping, to expand the size of the pizza
6. Continue brushing with butter/garlic mixture and layering all 10 sheets of phyllo dough
7. Sprinke 1/2 of the mozzarella cheese onto the dough, leaving a 1 inch perimeter
8. Place tomato slices on top of the mozzarella, evenly spacing on the pizza
9. Sprinke rosemary & thyme on the pizza
10. Sprinkle crumbeled goat cheese and remaining mozzarella evently on top of the pizza
11. Fold up the 1 inch perimeter of the pizza
12. Bake for 20-25 minutes, until crust is golden brown
13. Enjoy!