So we are still quarantined here. Besides cleaning out closets and organizing drawers, there’s always the freezer to clean out, right? I’m not sure about you, but for me, I have some items lurking in there of which I’ve lost track of their identity. I ditched those items and set out to use up what I would consider ‘familiar’.
Enter the phyllo dough. I froze a 1/2 used pack a few months back and was glad to find it to try out on this 200th.....um, I mean 16th day of quarantine. Epicurious had a great link to a bunch of phyllo dough recipes and this one caught my eye. First of all, because I had ingredients that could be used with it but more importantly, because I love any and all #pizza varieties.
Layering and buttering all the layers was fun and therapeutic. Through this process I also realized those TV chefs aren't joking when they say that phyllo dough is super fragile. Not going to lie, I whispered a few choice words each time one teared or crumbled. I patched up each blunder with more butter, I’m sure most Greek Yiayias would agree that’s the correct remedy. :)
Anyway, I substituted what I had for what the original recipe called for and was beyond pleased with the end results. The buttery crust was super crunchy and stood up nicely to the fresh mozzarella, charred grape tomatoes and roasted onions topped about. It was almost like a thin butter fried pizza crust, if you can imagine that. Yes, that good if you’ve succeeded! Everything on top played together nicely- although TBH not that much could go awry with oozing mozzarella and fresh tomatoes.
I made this as an afternoon treat, to just nibble on throughout the day. Truth be told, it had become an early dinner within 20 minutes. The empty cutting board was both a testament to this recipe and I guess my resourcefulness. Needless to say, I’ll definitely make this again but hopefully with more to share it with. Enjoy...
Phyllo Pizza with Fresh Mozzarella & Cherry Tomatoes
Adapted from: Epicurious
Servings: 2-4
Ingredients:
8-10 cherry tomatoes
1 TBS extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp dried oregano
12 12x9-inch sheets fresh phyllo pastry dough or frozen, thawed
8 TBS (1 stick) unsalted butter, melted
4 TBS finely grated Parmesan cheese, divided
1 C sliced fresh mozzarella cheese
1 sweet onions, sliced
Preheat oven to 400 F. Toss tomatoes, onions, olive oil, salt, pepper and oregano in a medium bowl. Scatter on large rimmed baking sheet, roast until tomatoes are soft and beginning to collapse- about 20 minutes. Remove from oven to let cool. Maintain oven temp.
Place stack of phyllo sheets on work surface and cover with plastic wrap to prevent drying.
Brush another large rimmed baking sheet with the melted butter. Place 1 sheet of phyllo on baking sheet. Brush lightly with butter and top with second phyllo sheet. Brush with butter and top with 3rd phyllo sheet. Brush with butter and sprinkle 1 TBS parmesan cheese. Repeat this process 3 more times for a total of 12 phyllo sheets and 4 TBS parmesan.
Sprinkle stacked phyllo sheets with sliced mozzarella, cherry tomatoes, and onions.
Bake pizza until phyllo is crisp, about 25 minutes. Sprinkle with additional parmesan, slice and enjoy.
