Basic Fillo Pizza
Yes you can make fillo/phyllo pizza. The dough is perfect for a nice crispy pizza if you are looking for an alternative to the doughy crusts.
- Fillo Factory dough - 8 sheets
- unsalted, melted butter - 5 tbsp
- fresh grated parmesan - 6 ozs
- mozzarella - 1/1/2 cups- coarsely shredded
- fresh plum or campari tomatoes, - 2 lbs -peeled, chopped and drained
- fresh basil - 2 tbs - minced
- fresh garlic - 1 - clove minced
- red onion - 1 -thinly sliced
- salt - to taste
- crushed pepper - to taste
- olive oil - 2 tbsp
- defrost your fillo according to directions on box
- preheat oven to 425f
- chop and squeeze each tomato to eliminate excess water and seeds - place in a colander to further drain.
- In a large baking pan at least 12x17" begin to layer your phyllo. First grease the baking pan or use parchment paper. Lay the first phyllo sheet and butter the top or use good cooking spray. Sprinkle a heaping tablespoon of parmesan cheese on the layer and continue in this fashion for a total of 8 sheets.
- In a medium bowl mix the garlic and olive oil together, then the drained tomatoes.
- Using a slotted spoon to rid yourself of excess juice, spread the tomatoes evenly over the prepared fillo layers. Then the onions, then the mozzarella. Lastly, grind fresh pepper, salt and some parmesan over the almost ready to bake pizza. Toss about 1/2 of the basil over the top and bake for 25 minutes, or until the cheese is melted and bubbling.
Our thicker, country style fillo might be the best choice for this recipe, but it would work fine with any of our other styles too. Our Organic and Whole Wheat fillo is also a good choice. Click here to see our different fillo doughs and to compare. You can order these online if you cannot find it locally.
And, no surprise here, but this pizza can be customized. Make it your own. Add olives, or mushrooms. Meatballs? Perfect!