As I’m sure I’ve mentioned before, my first pizza making experience was a big bust. I was on a high from a recent culinary victory and thought it would be a great idea to volunteer myself to supply the home-made pizza for a dinner party. Big. Mistake. My friends were very kind and still attempted to eat the half burned, half raw disaster but ever since that fateful evening I’ve stayed away from attempting it again. Last week a friend mentioned that she made a quick phyllo dough pizza for dinner, I was intrigued.
The beauty of this dish is that you can customize it entirely to your liking with any number of topping. The tomatoes, fresh mozzarella cheese and just picked herbs (from my indoor herb garden, thankyouverymuch) worked perfectly with the flaky, buttery phyllo dough.Phyllo dough Margherita pizza recipe: 8 sheets phyllo dough, thawed 5 tablespoons butter, melted 3 garlic cloves, minced 8 fresh mozzarella cheese, shredded 2 cups cherry tomatoes, halved (I used red and yellow tomatoes for extra color) 1 cup fresh basil leaves a handful of fresh oregano leaves salt & pepper to taste Preheat oven to 450 degrees. Combine the melted butter with the minced garlic and brush large cookie sheet with melted butter. Place one sheet of phyllo dough on sheet and brush with melted garlic butter. Repeat layering the phyllo dough and garlic butter. Spread mozzarella cheese evenly across top of phyllo then arrange the halved tomato slices on top of cheese, salt & pepper to taste. Bake pizza 10 minutes, or until golden brown around edges. Take pizza out of oven and sprinkle fresh basil and oregano on top. Let cool a few minutes then slice and enjoy!
All photography and graphics by me