Phyllo Pizza With Smoked Mozzarella And Cherry Tomatoes 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.

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.

PIZZA WITH SMOKED MOZZARELLA

Steps:

• Dissolve yeast and sugar in water in a large bowl and set aside to proof for five minutes. When the yeast mixture becomes frothy add the salt, two tablespoons of the olive oil, the pepper and one cup of the flour. Beat until smooth.
• Add remaining flour, one-half cup at a time, and mix until the dough leaves the sides of the bowl. There should be some flour left.
• Dust a work surface with some of the remaining flour and knead the dough until it is smooth and elastic, adding additional flour if necessary.
• Place the dough in a lighly oiled bowl, turn it once in the bowl, cover loosely and set aside to rise until doubled, about one hour.
• While the dough is rising, slice the tomatoes about one-quarter-inch thick, place them on a broiler pan, brush with one tablespoon of the remaining oil and broil until lightly browned around the edges. Set aside.
• When the dough has doubled, preheat oven to 475 degrees. Lightly oil four eight- or nine-inch baking pans or two pizza pans and dust with corn meal. Divide the dough into two or four equal portions, depending on the number of pans you are using. Roll and stretch the dough to fit the pans, leaving a slightly thicker border.
• Arrange the grilled tomatoes in a single layer on each circle of dough. Place in the oven and bake 10 minutes. Sprinkle with the mozzarella cheese, then the Parmesan cheese, and bake until the cheese is melted and bubbling and the dough has browned, 10 to 15 minutes longer.
• Sprinkle with a little remaining olive oil, garnish with basil leaves and serve at once.

SMOKED MOZZARELLA MUSHROOM PIZZA

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook 8-10 minutes or until golden brown, stirring occasionally. Remove from pan., In same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic and rosemary; cook about 1-2 minutes longer or until liquid is evaporated., Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Using fingertips, press several dimples into dough. Sprinkle with 1/2 cup cheese; top with onion, mushroom mixture and prosciutto. Sprinkle with remaining cheese. Bake 15-18 minutes or until golden brown and cheese is melted.

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.