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1
Use a food processor to combine garlic, ricotta and goat cheese until a smooth puree is formed.
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2
Place it in a bowl, cover it with plastic and put it in the refrigerator until ready to use.
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3
Preheat oven to 400 F. Spray two (or three, depending on size) rimmed baking sheets with olive oil.
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4
Place zucchini and squash slices onto sheets in a single layer.
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5
Place grape tomato halves, skin side down, onto a separate sheet.
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6
Spray all vegetables again with olive oil, then sprinkle with salt and pepper.
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7
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.
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8
Remove from oven when golden brown and soft.
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9
Place squash slices onto a plate (to free up one sheet).
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10
Keep the oven on.
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11
Using one of the baking sheets, spread a sheet of phyllo dough onto the already prepared sheet.
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12
Spray the phyllo sheet lightly with olive oil spray and top with additional sheet of dough.
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13
Repeat with each layer of phyllo.
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14
When all phyllo sheets have been stacked, use a spatula to spread the ricotta mixture onto the dough.
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15
Top ricotta with slices of squash, zucchini and grape tomato halves.
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16
Sprinkle on the basil, followed by dashes of salt, pepper and crushed red pepper flakes.
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17
Bake in the 400 F oven for 20-25 minutes, until toppings are heated and phyllo is golden brown.
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18
Remove from oven, set pan on a rack and allow it to cool for 5 minutes prior to slicing and serving.
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19
Slice into 8 even squares (or smaller if you desire) and serve!
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20
Nutrition Info per 1/4 pizza: 416 calories, 17 g , 18 g protein, 47 g carbohydrates, 4 g fiber
