~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Thursday, July 16, 2009

Tomato Onion Basil Phyllo Dough Pizza


Tomato Onion Basil Phyllo Dough Pizza... I first had this pizza at my sister's house....many years ago. She had just taken it out of the oven and I thought...wow! It smelled so good!It also looked amazing...just beautiful. It was a pizza, but made out of phyllo dough of all things! I had never seen that before. It was delicious and so easy to make! I love the fact that it comes together rather quickly and you really don't have to worry about the phyllo dough breaking up on you.... its ok if the sheets break ...in the end, the sheets overlap and stay in place. You will never know the difference. I just love the flavor of the onion/tomato/cheese....it goes exceptionally well! I don't bother with amounts of cheese..I just sprinkle to my liking. I think it tastes better too! This time around I was a bit on the conservative side with the cheese ... oh, well. You can vary what kind of cheese you use...I like to use what I have on hand. I like to add some spice by using a bit of pepper jack. But, always use some mozzarella because it bakes/melts wonderfully. I've also added some thinly sliced/chopped ham as well. Play around with the herbs. You can definitely be creative. Just be sure to butter sheets when layering and sprinkle some cheese in between. This ensures that the phyllo sheets stay together.
Here is another simple recipe that can be done ahead. Just assemble it early in the morning, cover it well with plastic wrap, and bake when you need it that evening. I've even heard that you can freeze it...but who has roomin their freezer to put a large baking sheet. Really, it doesn't take that long to prepare. We love this recipe with a side salad...a great light meal. Actually, you still feel hungry after eating this:)! You can also use it as an appetizer. Either way, I think you will love this. Hope you will try it.
Ingredients:
5 tablespoons butter, melted (you can use olive oil instead if you like...but, butter is always tastier)
7-10 sheets phyllo dough
1/2 cup grated Parmesan cheese, divided (or use Italian blend cheese)
1 cup (4 ounces) shredded part-skim mozzarella cheese (or use Italian blend cheese)
thinly sliced onion
plum tomatoes, sliced
herbs to taste...to include any or all of the following: (I only used basil this time around)
1-1/2 teaspoons minced fresh oregano
1/2 teaspoon dried oregano
1 teaspoon minced fresh thyme
1/4 teaspoon dried thyme
1 TBS fresh basil
Salt and pepper to taste
Directions:
Brush a 15-in. x 10-in. x 1-in. baking pan with some of the melted butter. Unroll phyllo dough;
Brush a rectangular baking sheet lightly with some of the butter. Lay 1 sheet of the phyllo on the the butter; brush lightly with some of the butter. Sprinkle the phyllo with some of the Parmesan/mozzarella cheese;
Lay another sheet of the phyllo on top and press it firmly so that it adheres to the bottom sheet. Butter, sprinkle and layer the remaining phyllo in the same manner, ending with a sheet of phyllo and reserving the remaining 1 T.(or so) of Parmesan. Sprinkle the top sheet of phyllo with the mozzarella, scatter the onion evenly on top and arrange the tomatoes in one layer over the onion. Sprinkle the pizza with the reserved 1 T. Parmesan, herbs, salt & pepper to taste
Bake in the middle of a preheated 375 oven for 20 to 25 minutes or until the edges are golden(keep an eye on it). Cut in squares and serve immediately.

2 comments:

Julia said...

I came across this on Tastespotting...LOVE it!!!! Im stoked to know I can make it the morning of and just wrap it up in the fridge until that night. Can't wait to try it!

Ellie said...

Julia, Thanks for stopping by...I sure hope you'll enjoy the phyllo pizza...it's a favorite:)...