Phyllo Pizza With Smoked Mozzarella And Cherry Tomatoes Recipes
TOMATO-ONION PHYLLO PIZZA
With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I also keep one on hand to pop in the oven for a quick dinner.-Neta Cohen, Bedford, Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 28 slices.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 54 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
TOMATO-MOZZARELLA PIZZA WITH PHYLLO CRUST
Categories Cheese Dairy Tomato Appetizer Bake Kid-Friendly Mozzarella Parmesan Bon Appétit Small Plates
Yield Makes 15 pieces
Number Of Ingredients 8
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.
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- Gently place one sheet of phyllo dough on the baking sheet and lightly brush with oil. Repeat layers by brushing oil on each sheet of phyllo dough as you layer them on top of each other.
- Add tomato sauce on top of the stack of phyllo dough layers within 1 inch of the edges. Don't add sauce all the way to the edges. Add cheese on top of the tomato sauce.Then layer the pepperoni, tomato and add the red onion. Season with salt and pepper on top of the pizza.
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- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and sauté for about 8 minutes until they are tender and lightly browned around the edges. Turn onto a plate.
- Sprinkle the cornmeal or flour fairly generously on a flat cutting board or a pizza peel if you have one, and pat the dough into a circle about 8 inches in diameter, or a rectangle about 8 inches long. Let it sit for another 10 minutes, then stretch it a bit further, into a 10-inch circle, or a rectangle about 10 inches in length.
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- Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.
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