Mediterranean Phyllo Pizza Caprese Recipes

TOMATO-ONION PHYLLO PIZZA

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.

EASY MEDITERRANEAN PIZZA

Steps:

• Preheat oven to 350 degrees F.
• Brush pizza shell with olive oil.
• Spread pesto sauce thoroughly over the surface of the shell, leaving the edge as a crust.
• Top with olives, sundried tomatoes, artichoke hearts, wilted spinach leaves and cover with cheeses.
• Place pizza directly on oven rack for 10 minutes, or until cheese is melted from centre to edge.
• Allow to cool for 5 minutes before slicing.

PHYLLO DOUGH PIZZA

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.

TOMATO MOZZARELLA PHYLLO CRUST PIZZA

Steps:

• Set oven to 375.
• Brush a 15 x 10-inch baking pan with butter.
• Place 1 phyllo sheet in prepared pan (edges may go up sides of baking pan).
• Brush with melted butter and sprinkle with 1-2 tablespoons Parmesan cheese.
• Repeat layer with remaining phyllo, melted butter and Parmesan cheese.
• Top with layers of mozzarella cheese (I used sliced mozza cheese to make sure that the cheese was even) onion, then tomatoes.
• Sprinkle with oregano and thyme.
• Bake for about 25-30 minutes until the edges are golden brown, the cheese melts and the tomatoes are tender.
• Let stand for 6 minutes before slicing.
• DELICIOUS!

TOMATO-MOZZARELLA PIZZA WITH PHYLLO CRUST

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.

GREEK PIZZA ON PHYLLO WITH FETA AND TOMATOES

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.

PIZZA CAPRESE

Steps:

• Preheat oven to 425°. Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Drizzle 1 tablespoon olive oil over dough and sprinkle with sliced garlic. Bake until crust is lightly browned, 10-12 minutes. Top with tomato and fresh mozzarella; bake until cheese is melted, 5-7 minutes longer. Drizzle with remaining 1 tablespoon olive oil and top with basil. Serve immediately.

MEDITERRANEAN PESTO PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet.
• Bake in the preheated oven until cheese is melted, 6 to 8 minutes.

PHYLLO PIZZA WITH FRESH TOMATOES AND FETA CHEESE

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.

MEDITERRANEAN PHYLLO PIZZA

Steps:

• Preheat oven to 375 degrees.
• Take 3 sheets of phyllo and lay out on counter.
• Pour a little oil on your hands and pat sheets.
• Begin to lay sheets on a pizza pan in a diagonal fashion to begin to make a circle.
• Repeat until all sheets are used and the circle is complete, covering the pan totaly.
• Take 1/2 cup of the feta and place on the edge of the pan in a ring.
• Fold over the phyllo tips to cover the cheese.
• Set aside.
• In a medium skillet heat 1 T of olive oil over medium high heat and saute the onion and garlic.
• Cook for 5 minutes stirring frequently.
• In a large bowl mix the onion and garlic with the remaining ingredients.
• Evenly spread ingredients on the prepared phyllo.
• Drizzle with a small amount of olive oil.
• Bake for 20 to 25 minutes or until edges are golden brown.