11 In Pizza & Savory Pies

Mediterranean Phyllo Pizza Caprese

This Mediterranean Phyllo Pizza Caprese is a combination of Italian and Greek influences and is easy to make. Once you have worked with sheets of phyllo dough you will see that it is not difficult; it is more a matter of tempo to prevent them from drying and crumbling. The bottom of this pizza is made with phyllo dough which makes it a whole lot less heavy than a traditional pizza.

Mediterranean Phyllo Pizza Caprese Cut


This time, instead of tinkering with the topping of the pizza, I thought, I change up the bottom, and made it from phyllo dough. It reminds me of so many pastry dishes in the Greek kitchen; of course the top part of this pizza in nothing but straight forward Italian, hence the name  Mediterranean Phyllo Pizza Caprese.

In order to add a little more flavor to the dough, I added a little bit of grated Parmigiano Reggiano between every two sheets of phyllo dough and a little bit of onion between the mozzarella and the tomatoes. Once the pizza is baked I cut it in nice triangles and sprinkled those with basil and finely chopped pistachio nuts. It also makes a nice appetizer.

So this is the procedure: get the phyllo sheets ready to work with, for this recipe I only needed one roll (20 sheets). Take the phyllo dough out of the freezer the night before and keep it in the fridge. Unroll the phyllo dough and cut it in half. This way you can better fit the dough into the baking sheets, while it overlaps a little. Now start building the bottom. Spray the baking sheet and place 2 pieces in the baking sheet; the edges of the phyllo dough should go up the sides of the baking sheet. Brush with butter and sprinkle with some Parmigiano Reggiano cheese. Repeat this procedure until you run out of phyllo sheets. Keep the phyllo sheets you’re not working with under a damp kitchen towel, to prevent them from drying, because if they dry out they’ll break as soon as you touch them.

When all the layers of phyllo dough are on the baking sheet top the phyllo dough with the tomato, mozzarella and onion slices; alternate and make sure they slightly overlap. Sprinkle with salt, pepper and oregano and place baking sheet in the oven. Bake for approx. 25 minutes.

One baking sheet will be too much for 2 people, but since you can easily freeze it, you have another meal ready in the freezer, while enjoying the first.

Mediterranean Phyllo Pizza Caprese Top

Mediterranean Phyllo Pizza Caprese Cut
Print Recipe
4 from 2 votes

Mediterranean Phyllo Pizza Caprese

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Pizza
Servings: 2

Ingredients

  • cooking spray
  • 20 sheets phyllo dough 14x9 inches
  • 5 tablespoons melted butter
  • 10 tablespoons grated Parmigiano Reggiano cheese
  • 10 ounces Mozzarella cheese
  • 1/2 onion paper-thinly sliced
  • 2 whole tomatoes thinly sliced
  • dried oregano
  • salt and pepper
  • 10 roasted pistachio nuts finely chopped
  • 1 tablespoon basil leaves finely chopped

Instructions

  • Preheat an oven to 375 degrees F.
  • Spray a baking sheet, 15x10x1 inches, with cooking spray.
  • Follow directions on packaging of phyllo dough to get it ready to work with.
  • Unroll one roll of the phyllo dough and cut in half.
  • Line the bottom of the baking sheet with 2 pieces of phyllo dough. The edges of the phyllo dough should go up the sides of the baking sheet.
  • Brush with butter and sprinkle with some Parmigiano Reggiano cheese. Repeat this procedure until you run out of phyllo sheets. Keep the phyllo sheets you're not working with under a damp kitchen towel; you have to prevent them from drying, because they will break as soon as you touch them.
  • Top the phyllo dough with the tomato, mozzarella and onion slices; alternate and make sure they slightly overlap.
  • Sprinkle with salt, pepper and oregano and place baking sheet in the oven.
  • Bake in oven for approx. 25 minutes.
  • Cut the pizza in half and cool half for another day.
  • Cut the half you want to eat in cute triangles and sprinkle with pistachio and basil.

 

 

 

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11 Comments

  • Reply
    Gracin Johnson
    March 13, 2017 at 12:04 pm

    WOW, this looks amazing. I am sitting at work right now about to take my lunch break, and drooling over this. I cannot wait to give this a try. I will let you know how it goes!!

    • Reply
      Marinka
      March 13, 2017 at 3:39 pm

      Thanks Gracin; if you make the entire recipe, you’ll have enough for a couple of lunches. Enjoy

  • Reply
    Casey
    March 13, 2017 at 12:56 pm

    I love this idea! Seems light and you could do so many things with the idea!

    • Reply
      Marinka
      March 13, 2017 at 3:40 pm

      Casey; your are so right, your phyllo dough can be your blank canvas and you can top it with everything. Just be aware that very wet toppings may make the dough soggy.

  • Reply
    Jasmine
    March 13, 2017 at 1:40 pm


    I would have never thought to use phyllo pastry as a pizza. Such a cool idea. Caprese anything is my favourite! Will have to pin this for later.

  • Reply
    jehava
    March 13, 2017 at 2:45 pm

    Omg this looks so amazing! Yum!!

  • Reply
    Kenya
    March 13, 2017 at 6:29 pm

    This looks gooood! I might have to save this recipe and put it with my many many many recipes I need to try!

  • Reply
    Anna
    March 13, 2017 at 7:18 pm

    This looks so delicious, I’m gonna give this a try.

  • Reply
    Tiffany Meiter
    March 14, 2017 at 9:16 am


    This looks amazing! I seriously cannot wait to try this one..

  • Reply
    Marinka
    March 14, 2017 at 11:15 am

    Thank you Jehava, Kenya, Anna and Tiffany. Hope you’ll enjoy it; I did and am already thinking about trying another topping.

  • Reply
    Veronika Sykorova
    March 15, 2017 at 3:10 am

    Looks incredible! I just had breakfast but this makes me hungry again haha

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