Phyllo Crust Pizza Recipe
In a previous blog post, I made a tasty Italian Easter Pie with a phyllo crust (check it out by clicking on the link if you haven’t already). Afterward, I had a lot of unused phyllo sheets, so I decided to try a recipe that was actually right on the back of the Athen’s Phyllo Dough Sheet box – Perfect! I just tweaked a few things! It was great to make something that was sure to be a good one!!
This was pretty easy to put together and it made a crispy crust. It was also quite thin and light. I decided to make half for the kids and the other half with toppings that I prefer (lots of vegetables!). As with any other pizza, you can pick whatever toppings you desire. Just keep in mind that the more you add, the longer it will take to bake. (This will also impact the level of crispiness and could potentially cause the crust to burn if you don’t watch it closely). Regardless, for this crust, the phyllo sheets were baked first, and then the toppings were added before returning the pizza to the oven. It then baked until the cheese was golden brown and the toppings were the desired tenderness.
For the pizza in the photos, I made half with tomatoes, red onion, orange baby bell peppers, mushrooms, crumbled bacon, and blue cheese. On the other half, I used a light layer of pizza sauce, mozzarella, diced pepperoni, and Italian seasoning. It would also be interesting to create small cups with the phyllo sheets and fill them with pizza toppings or even taco ingredients. Once again, be creative!
- 9-10 Phyllo Dough Sheets, Thawed
- 1 Egg White
- 3 Tbsp Extra Virgin Olive Oil or Unsalted Butter, Melted
- 1 1/2 Tbsp Water
- Parmesan Cheese, Grated or Shredded
- Toppings of Choice
- Following the instructions on the box, thaw the phyllo dough sheets so they are soft and pliable. Don’t let them dry out – cover with a damp towel.
- Preheat the oven to 375°.
- Mix the egg white, oil or butter, and water together.
- Line a sheet pan with parchment paper.
- Lay one phyllo sheet flat onto the lined sheet pan, brushing with the olive oil/butter mixture.
- Sprinkle parmesan cheese evenly onto the phyllo dough sheet and repeat with the next sheets, but do not brush the mixture on the top layer.
- Bake in the oven until the phyllo dough starts to turn golden brown, approximately 7-9 minutes. Keep in mind that the edges will continue to bake in the next step, so you won’t want to overbake right away.
- Top with your choice of ingredients and bake for another 10-12 minutes, or until the cheese melts and the toppings are tender.