TOMATO-ONION PHYLLO PIZZA
With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I also keep one on hand to pop in the oven for a quick dinner.-Neta Cohen, Bedford, Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 28 slices.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.
Nutrition Facts : Calories 54 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
PHYLLO PIZZA WITH FRESH TOMATOES AND FETA CHEESE
This is a recipe I adapted from Lex Culinaria (http://gorgeoustown.typepad.com/lex_culinaria/). It truly is a light, low carb, delicious summer dinner. I like to serve it with a wilted spinach salad and bacon vinaigrette.
Provided by Heirloom
Categories Cheese
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a 9" x 13" baking dish or on a baking sheet, lay out one piece of phyllo dough. Spray or brush a thin layer of olive oil covering the whole piece of phyllo.
- Repeat until all 6 pieces are layered and coated with olive oil.
- Sprinkle the Parmesan cheese over the phyllo, as evenly as possible.
- Spread tomato slices out over the phyllo dough.
- Tear the 12 leaves of basil and distribute evenly over the pizza.
- Season with the sea salt and pepper.
- If desired, drizzle with a little extra virgin olive oil.
- Bake for about 15 minutes, or until feta begins to brown. Be sure to keep a watchful eye on it though, if the edges begin to brown too much before the feta is browned to your liking cover the edges with strips of foil to impede burning.
- Garnish with fresh torn basil.
GREEK PIZZA ON PHYLLO WITH FETA AND TOMATOES
Adapted from a recipe by Joanne Wier, this is an astonishingly wonderful change-of-pace for the pizza heads among us. Rich, but with a distinctly Greek "flava" this beautiful dish will make your evening. Wonderful to serve to company - very pretty, unusual, and TASTY! ADDENDUM: I've tried several great variations on this...using puff pastry instead of phyllo, substituting cream cheese for the mozzarella, adding some cilantro pesto to the cheese combo, and topping with sauteed onions, zucchini, yellow squash, and using chopped GREEN olives instead of black. Scrumptious! Use your imagination and run amok!
Provided by Pellerin
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Melt butter/oil on medium/low heat in small saucepan. Cover phyllo with barely dampened kitchen towel (not paper).
- In a bowl, combine cheeses, oregano, pepper flakes, salt, and pepper. Mix well.
- Brush baking sheet with oil/butter mixture. Place 1 sheet phyllo in center. Brush with butter-oil. Add 2nd sheet of phyllo, brush with oil. Add 3rd sheet, but do NOT brush with oil. Just sprinkle a LITTLE (i.e. ~2 TBS) of the cheese mixture on top. Add another layer of phyllo. Repeat, until all phyllo is used.
- Brush top layer with butter/oil. Sprinkle with ½ of the remaining cheese. Sprinkle with the scallions, then the tomatoes, evenly over the top of the pizza, leaving a 1-inch border around edge. Season the tomatoes with salt, and sprinkle the remaining cheese on top. Trim the edges if desired.
- Bake on the TOP shelf of the oven until cheese is melted and phyllo is golden and crisp on the edges; 20-30 minutes. Good with a Pinôt Gris, Pinôt Grigio. Sangiovese or Chianti wine.
Nutrition Facts : Calories 716, Fat 51.4, SaturatedFat 24.1, Cholesterol 111.9, Sodium 1401.2, Carbohydrate 36, Fiber 2.1, Sugar 3.4, Protein 27.9
PHYLLO DOUGH PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Butter a baking sheet with a brush. Lay down one layer of dough and brush with butter. Repeat process until all dough is layered and buttered. Fold in sides of rectangle to form a crust. Top with onions, olives, tomatoes and cheese. Bake at 375 for 30 minutes or until phyllo crust is golden brown.
PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE
Provided by Food Network
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately.;
- Combine all the ingredients in a food processor and blend until you have a smooth paste.
GREEK PHYLLO PIZZA
Make and share this Greek Phyllo Pizza recipe from Food.com.
Provided by Poppy
Categories Greek
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, heat oil over medium heat.
- Add onion and garlic.
- Sauté for 5 minutes or until onions are translucent.
- Add spinach and sauté until all excess moisture has evaporated.
- Add basil, oregano, lemon juice and pepper.
- Mix well.
- Cool slightly.
- Prepare Phyllo pizza crust: Use 10 sheets of phyllo dough, brushing each with melted butter, margarine, oil or vegetable spray.
- Use 1/4 cup butter.
- Repeat this step.
- Place length of phyllo across width of greased 15 x 10 x 1 cookie sheet or baking pan.
- Overlap each set of 10 buttered phyllo sheets 5 inches at center.
- Roll overlapping phyllo onto itself on cookie sheet to form pizza crust.
- Brush top layer with melted butter or olive oil and top with your favorite ingredients.
- Spread spinach mixture on prepared phyllo sheets.
- Top spinach with 1/2 of mozzarella.
- Dredge tomatoes in bread crumbs and arrange on top of mozzarella.
- Top with remaining mozzarella and feta cheese.
- Bake in preheated 400°F oven for 25-30 minutes or until golden brown.
PARSLEY PESTO AND FETA PHYLLO PIZZA
Yield Serves 4 to 6 as an entrée or 8 to 10 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a food processor blend well all pesto ingredients. Pesto may be made 3 days ahead and chilled, surface covered with plastic wrap.
- Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet phyllo over cheese, pressing firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
- Spread pesto and phyllo crust and sprinkle with feta.
- Bake pizza in middle of oven until crust is golden, about 15 minutes.
TOMATO PHYLLO PIZZA
Make and share this Tomato Phyllo Pizza recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray jelly roll pan with cooking spray; place sheet of phyllo on pan and spray generously with spray.
- Repeat with remaining sheets phyllo.
- Sprinkle mozzarella cheese and onion over phyllo; arrange tomato slices on top.
- Sprinkle lightly with salt and pepper.
- Sprinkle with Parmesan cheese and herbs.
- Bake pizza at 375°F until phyllo is browned and cheese melted, about 15 minutes.
Nutrition Facts : Calories 166.2, Fat 2.9, SaturatedFat 1.1, Cholesterol 10.4, Sodium 470.6, Carbohydrate 19.1, Fiber 2.3, Sugar 3.2, Protein 16.2
TOMATO-MOZZARELLA PIZZA WITH PHYLLO CRUST
Categories Cheese Dairy Tomato Appetizer Bake Kid-Friendly Mozzarella Parmesan Bon Appétit Small Plates
Yield Makes 15 pieces
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Brush 15x10x1-inch baking sheet with butter. Place 1 phyllo sheet in prepared pan (edges of phyllo may go up sides of baking sheer). Brush phyllo with butter, sprinkle with 1 tablespoon Parmesan cheese. Repeat layering with remaining phyllo, butter and Parmesan cheese. Top with even layers of mozzarella cheese and onion, then tomatoes. Sprinkle with oregano and thyme.
- Bake until crust is crisp and golden brown at edges, cheese melts and tomatoes are tender, about 30 minutes. Let stand 5 minutes.
SPINACH PHYLLO PIZZA
Categories Cheese Leafy Green Bake Cocktail Party Vegetarian Fall Spring Winter Gourmet
Yield Serves 6 to 8 as an hors d'oeuvre
Number Of Ingredients 8
Steps:
- In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat for 3 to 4 minutes, or until it is just wilted, refresh it under cold water, and let it drain well in a colander while making the phyllo crust.
- Preheat the oven to 400°F. Brush a baking sheet lightly with some of the butter, put 1 sheet of the phyllo on the butter, the brush it lightly withy some of the remaining butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, put another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo. Brush the top sheet lightly with the remaining butter and bake the crust in the middle of the oven for 5 minutes.
- Arrange the spinach evenly on the crust, leaving a 1-inch border all around, crumble the mint over it, and season the spinach with salt and pepper. Scatter the onion over the spinach, sprinkle the pizza with the Feta, and drizzle it with the oil. Bake the pizza in the middle of the oven for 15 minutes, or until the cheese is melted, and with a pizza wheel or sharp knife cut it into squares.
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PHYLLO PIZZA WITH FETA, BASIL, AND TOMATOES RECIPE
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5/5 (25)Calories 195 per servingServings 6
- Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.
- Wine note: A good wine for this dish won't overwhelm the delicate phyllo but will stand up to the salty cheeses and fresh basil. A favorite that fills the bill: Veramonte Sauvignon Blanc Reserva from the Casablanca Valley of Chile. The 2008 is $ —Karen MacNeil
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