Vibrant veggies, fresh basil, and melty mozzarella cover this decadent Phyllo Dough Pizza – ready in 30 minutes!
Being from New York, pizza is part of my culture. There are an unlimited number of pizza shops and Italian gems in every neighborhood throughout the boroughs and on Long Island. Each place has its own twist, or makes its pizza with a coveted family recipe. Since trading in my city life for charming, suburban Long Island, I have adopted a local tradition: pizza every Friday! We usually order out to give me a break from cooking and cleaning, but lately, I like to make my own pizza. And this phyllo dough pizza is ridiculously delicious.
Phyllo dough is synonymous with Greek and Mediterranean cuisine, and pizza was born in Naples, Italy, so geographically, it makes sense that they got together eventually. The irresistible phyllo dough crust sets this pizza apart from “traditional” pizza. I think it’s one of the best homemade pizzas ever – and I have enjoyed plenty of pizzas! The crust is flaky, light, and crispy, brushed with olive oil, then topped with mozzarella, fresh basil, juicy tomatoes, and fragrant vegetables.
Aside from having a heavenly texture and flavor, phyllo dough pizza is versatile and simple. This version includes bell peppers, red onions, and black olives over the layers of dough and salty mozzarella, but you can totally make it your own! Feel free to add pepperoni or bacon, make it Hawaiian, or skip the toppings altogether for a classic taste any picky eater will enjoy. Speaking of children, phyllo dough pizza is a hands-on, family-friendly recipe, and anything my tiny kids can help make gets five stars in my book.
Is Phyllo Dough Pizza Healthy?
So, is pizza healthy? No, not really. However, this phyllo dough pizza gives you all the pleasantries of pizza but with a lighter crust. Also, cooking at home allows you to control the sodium, saturated fat, and any additives, which tend to be higher when you order takeout. With this versatile phyllo dough pizza, you can pile on the veggies and protein or make it as light as you please. This phyllo dough pizza is a great vegetarian finger food or light dinner.
Working With Phyllo Dough
To be honest, all these great things about a phyllo dough pizza crust come with a bit of a price. If you have worked with phyllo dough before, you know it can be challenging, but after a few times, you’ll get the hang of it. If you have not worked with the delicate, flaky dough here are some helpful tips to consider:
- We start with frozen phyllo dough, which needs to be thawed carefully in the fridge or on the counter at room temperature and kept in a box or bag. You absolutely should not thaw this dough in the microwave!
- Do not let it dry out. Work with your sheets of phyllo dough quickly but carefully. If it is left out (even for a couple of minutes), be sure it is covered with a slightly damp cloth, paper towel, or wax paper.
- Finally, use a pastry brush to paint olive oil between each layer. This step is crucial and will make your phyllo dough pizza crust fantastically flaky.
How to make ahead and store
Phyllo dough pizza can be made ahead and stored in the refrigerator in an airtight container for up to 3 days. To reheat, place on a baking sheet prepped with a light coating of oil or covered with parchment paper and bake at 350°F until warmed through.
Serving Suggestions
This phyllo dough pizza is great for a party or little gathering. I’ve served it with Homemade Hummus, Cucumber Yogurt Dip, and crudités. It was the perfect little nosh to have out on the table as we sipped on wine and chatted. The pizza was obviously the star and gone too quickly.
This dish also works great with a light dinner. Serve phyllo dough pizza with a hearty Israeli Salad or fresh Avocado Salad for a colorful, healthy meal. You can also keep the toppings to a minimum and serve your pizza with Maple-Glazed Carrots for a sweet and easy meal.
Ingredients
- 8 sheets phyllo dough thawed
- Olive oil as needed
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup cherry tomatoes halved
- 1/2 cup bell peppers thinly sliced
- 1/4 cup red onions thinly sliced
- 1/4 cup black olives sliced
- Salt and pepper to taste
- 1/4 cup fresh basil leaves chopped
Instructions
- Preheat your oven to 375°F.
- Brush a baking sheet with some olive oil. Place one sheet of phyllo dough on the baking sheet and lightly brush with olive oil. Repeat this process, layering each sheet on top of the last, until all sheets are used.
- Spread mozzarella cheese evenly over the top phyllo layer. Arrange cherry tomatoes, bell peppers, red onions, and black olives on top. Season with salt and pepper.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and crispy.
- Remove from oven, sprinkle with fresh basil, cut into pieces, and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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