| 1 | This recipe won in the appetizer section of the toronto star"s canada"s cooking contest for canada"s 125th birthday (1992); the maple leaf shape is pretty but not necessary (can use a rectangle). |
| 2 | "frozen phyllo dough can be found in most supermarkets. |
| 3 | Sun dried tomatoes and bottled roasted red peppers can be found in little italy, some supermarkets ans most speciality food shops." preheat oven to 375°F. |
| 4 | Draw maple leaf on 12 inch square piece of paper; cut it out. |
| 5 | On lightly buttered baking sheet, place one sheet of phyllo dough. |
| 6 | Brush on melted butter; sprinkle lightly with parmesan. |
| 7 | Repeat until all 6 layers have been used. |
| 8 | Place leaf cut-out on prepared dough; trace out shape with sharp knife. |
| 9 | (remaining dough may be pressed into mini muffin tins and topped with various pizza toppings). |
| 10 | Sprinkle asiago cheese over dough; arrange vegetables on top. |
| 11 | Bake on lowest rack of oven 15 minutes or until pizza is golden brown. |
| 12 | May be served right away or reheated proir to serving. |
| 13 | * to roast pepper, place on baking sheet; broil about 15 minutes or until blackened all over; turning frequwntly. |
| 14 | Cool; peel & seed. |
| 15 | Makes: 6-8 appetizer servings |
