Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes
A delicate and crispy Mediterranean-style pizza made with layers of buttery phyllo dough, topped with roasted cherry tomatoes, smoked mozzarella, yellow bell peppers, and Kalamata olives. This elegant twist on traditional pizza offers a light and flaky crust with rich, savory toppings.
Ingredients
- •12 ounces cherry tomatoes
- •1 tablespoon extra-virgin olive oil
- •¾ teaspoon coarse kosher salt
- •½ teaspoon dried oregano
- •12 sheets phyllo pastry
- •6 tablespoons unsalted butter
- •4 tablespoons Parmesan cheese
- •¾ cup smoked mozzarella cheese
- •½ whole yellow bell pepper
- •¼ cup Kalamata olives
- •2 teaspoons fresh oregano
Cooking Instructions
- 1.
Preheat oven to 400°F. Toss tomatoes, olive oil, salt, and oregano in medium bowl. Scatter tomatoes on large rimmed baking sheet; roast until soft and beginning to collapse, about 22 minutes. Remove from oven and let tomato mixture cool. Maintain oven temperature.
22 min
- 2.
Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.
5 min
- 3.
Brush another large rimmed baking sheet with some of melted butter. Place 1 phyllo sheet on baking sheet. Brush lightly with melted butter and top with second phyllo sheet. Brush with butter and top with third sheet; brush with butter. Sprinkle with 1 tablespoon Parmesan. Repeat 3 more times for total of 12 phyllo sheets and 4 tablespoons Parmesan. Sprinkle stacked phyllo sheets with grated mozzarella, leaving 1/2-inch plain border. Top with roasted tomatoes, pepper strips, and olives.
15 min
- 4.
Bake pizza until phyllo is crisp, 25 to 27 minutes. Sprinkle 2 teaspoons fresh oregano over, loosen pizza from sheet with large metal spatula, and slide onto cutting board.
27 min
- 5.
*Also called mozzarella affumicata; sold at some specialty foods stores and at cheese shops. If unavailable, use regular (not fresh) whole-milk mozzarella.
