Total Time
1hr
Prep 15 mins
Cook 45 mins

Made with phyllo sheets as the crust and topped with onions, kalamata olives, fresh thyme and fontina cheese. Points Value: 3

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Spray baking sheet with olive oil nonstick spray.
  2. To make topping, heat oil in medium nonstick skillet over medium-high heat. Add onion, water and salt, bring to boil. Cover; reduce heat and simmer stirring occasionally, until onion is very soft, about 20 minutes. Remove skillet from heat; stir in olives, thyme and pepper; let cool slightly.
  3. To make crust, place 1 phyllo sheet, keeping remaining phyllo covered with damp towel and plastic wrap to prevent it from drying out, on dry cutting board; lightly spray with olive oil nonstick spray. Repeat with remaining phyllo to make 2 layers. Cut into 4 rectangles. Place rectangles on top of each other to form a stack. Roll edges of phyllo to make small rimmed edge; transfer crust to baking sheet.
  4. Spread topping evenly over crust. Bake until edges of crust are golden brown, about 20 minutes. Sprinkle top evenly with fontina and bake until it melts, about 5 minutes.