Summer Phyllo Pizza 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.

PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE

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.

ZUCCHINI PHYLLO PIZZA

Steps:

• Preheat oven to 400 degrees. Place cheese and herbs in a small bowl and set aside.
• Combine melted butter and oil and, with a pastry brush, lightly grease a baking sheet. Place 2 sheets of phyllo, one on top of the other, on the baking sheet. Brush lightly with the oil and butter mixture, sprinkle with 2 tablespoons of the herb-cheese mixture and 1 teaspoon of wheat germ. Repeat 5 more times, until all the sheets have been used, ending with a layer of phyllo. Brush this top sheet with the oil and butter.
• Leaving a 1 1/2-inch border free, sprinkle the onion on the top sheet. Place the green and yellow zucchini, in alternating rows, overlapping as necessary. Sprinkle with remaining cheese, herbs and wheat germ. Drizzle with any remaining oil and butter.
• Bake 15 to 20 minutes, or until phyllo is lightly browned and the cheese has melted. Remove to cooling rack and cut into 3-inch squares.

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.

SUMMER PHYLLO PIZZA

Steps:

• Preheat oven to 375 degrees.
• Place phyllo between 2 sheets of waxed paper and cover with a damp towel to prevent drying out (VERY IMPORTANT).
• Brush large cookie sheet with melted butter. Lay one sheet of phyllo on buttered sheet. Lightly brush top with melted butter. Sprinkle with 1 Tbsp parmesan. Lay on another sheet of phyllo and press so that it adheres to the first layer. Butter, sprinkle and layer remaining sheets of phyllo the same way, ending with a sheet of phyllo and reserving the last Tbsp parmesean.
• Sprinkle top sheet of phyllo with mozzarella. Scatter onion evenly over the cheese. Arrange tomatoes in layer over onion. Sprinkle with thyme, oregano and remaining parmesan cheese.
• Bake 20 to 30 minutes, watching that phyllo only browns and does not burn. Garnish with fresh thyme.