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.
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
- 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
- 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.