And can’t you come up with a hundred other good things to put on a cocktail pizza?

Ingredients:

• 3 fresh wheat pizza dough (Trader Joe’s)
• cooking spray
• 3 Tab cornmeal (for sprinkling)
• 1 Tab olive oil
• 3 large leeks, thinly sliced (about 4 cups)
• 3 c part-skim ricotta cheese
• 1 c fresh Parmesan cheese, grated (4 oz)
• ¾ c green onions, thinly sliced, including green part
• ¼ tsp salt
• ¼ tsp black pepper
• 3 garlic cloves, minced
• 2/3 c chopped walnuts coarsely

Directions:

Preheat oven to 450°.

1. Roll each dough to about 12″ diameter.
2. Place dough on baking sheets coated in cooking spray and cornmeal.
3. Crimp edges of dough with your fingers to form a rim.
4. Heat oil in a large nonstick skillet over low-medium heat.
5. Add leeks and saute 10-15 minutes until soft.
6. Cool to room temperature.
7. Combine cheeses, green onions, salt, pepper, and garlic in a bowl.
8. Spread one half of the cheese mixture evenly over each dough round, leaving a one inch border.
9. Top each round with one third of the sauteed leeks and sprinkle with walnuts.
10. Just before coming to the party, bake at 450° for 15 minutes, or until cheese is lightly browned and crust is crispy.
11. Cut each pizza into 8 pieces.

Serves: 10-12 as appetizer

Source: Adapted from Cooking Light, August 2001

These are pretty impressive and not too much work.

Ingredients:

• 9 sheets phyllo dough
• olive oil flavored cooking spray
• 12 ounces frozen spinach soufflé ( Stouffers)
• 1 Tab lemon juice
• ¼ tsp salt
• ¼ tsp cayenne pepper
• 4 ounces herbed feta cheese, crumbled

Directions:

1. Preheat oven to 350°.
2. Lay out 1 sheet of phyllo dough.
3. Spray lightly with olive oil cooking spray.
4. Repeat with 2 more sheets.
5. Repeat with 3 more sheets, again with the last 3 sheets, so you have 3 sets of phyllo sheets.
6. Cut each phyllo stack into 1 ½ x 5 inch strips.
7. Spray 24 mini muffin cups with olive oil spray.
8. Lay one strip in a mini muffin cup.
9. Place another strip crosswise on top (make an x).
10. Repeat with rest of phyllo strips, making 8 cups out of each pile of phyllo sheets.
11. Bake for 10 minutes.
12. Remove plastic cover from spinach soufflé and microwave on high for 5 minutes.
13. Remove from microwave and stir in lemon juice, salt, and cayenne pepper.
14. Divide spinach mixture into baked phyllo cups.
15. Sprinkle feta cheese over spinach mixture.
16. Bake at 350° for 5 minutes, or until spinach is warm.

Serves: 24 pieces

Source: Food.com, By 2Bleu on September 29, 2007 from the back of the Stouffers spinach soufflé box.