Ricotta Pesto Pizza Pie

1 roll frozen pizza dough, thawed and rolled out into 15 inch circle

1/2 cup fat-free ricotta
1/4 cup pesto
1/8 cup pizza sauce
1/2 cup fat-free mozzarella
chopped zucchini (about half a large one)
chopped mushrooms, about 5 large
quartered cherry tomatoes, about a cup

Bake pizza crust for about 10 minutes at 400 degrees. Remove from oven and top with ricotta mixture. Spread pizza sauce on top. Add cheese evenly and then top with vegetables. Return to oven and bake another 10 - 12 minutes until cheese is melted and golden brown.

Balkan Spiral Pies with Cabbage Filling

adapted from Bon Appétit Vegetables Cookbook

1 small cabbage (1 1/2 - 2 pounds) quartered
1/2 pound bacon, cut into quarter-inch pieces
1 large onion diced
1 tablespoon sugar
2 tablespoons Hungarian sweet paprika
1 teaspoon caraway seeds crushed
12 phyllo pastry sheets

Preheat oven to 375 degree Fahrenheit.

Bring large amount of water to rapid boil. Blanch cabbage for 5 minutes. Drain well before cutting into 1/2 inch strips. Discard core.

Brown bacon until it is brown, but not crisp. Remove from pan and drain on paper towels. Remove bacon grease from pan.

Saute onion until over medium heat until it begins to wilt. Add sugar and saute for a few minutes more.

Add cabbage and cook until it is softened and beginning to get glossy, about 12-15 minutes.

Season with paprika and caraway. Add bacon and cook for 5 minutes more, to blend flavors. Set aside.

Spray one phyllo sheet with non-stick spray, and fold in half, with spray to outside. Add filling about 1 inch from folded edge. Roll up and enclose filling like a cigar. Twist into spiral, tucking end under.

Place on baking sheet covered with non-stick cooking spray. Bake for 20-25 minutes until golden brown and flaky.