Phyllo Dough Pizza
The key to making this not greasy is not brushing too much oil between the layers of the phyllo dough. Just lightly brush with the oil and make sure it's even along the sides of the phyllo dough.
Servings: 4 servings
Calories: 342kcal
Ingredients
- 7 phyllo dough sheets (14 inches x 9 inches)(there are about 24 sheets in 1 lb. boxes)
- 1/3 cup (80ml) olive oil
- 1/2 cup (120ml) tomato sauce or pizza sauce
- 1 cup (240ml) shredded mozzarella cheese
- 10 slices pepperoni or Italian dry salami
- 1 large tomato , sliced thin
- 1/2 cup (120ml) sliced red onions
- kosher salt , to taste
- fresh cracked black pepper , to taste
- fresh herbs like thyme, basil, oregano (optional)
Instructions
- Pre-heat oven to 375° F. Line a baking sheet with parchment paper.
- Gently place one sheet of phyllo dough on the baking sheet and lightly brush with oil. Repeat layers by brushing oil on each sheet of phyllo dough as you layer them on top of each other.
- Add tomato sauce on top of the stack of phyllo dough layers within 1 inch of the edges. Don't add sauce all the way to the edges. Add cheese on top of the tomato sauce.Then layer the pepperoni, tomato and add the red onion. Season with salt and pepper on top of the pizza.
- Gently fold up all the edges of the pizza over the filling. Lightly brush the folded edges with olive oil.
- Bake for 30-35 minutes or until the phyllo dough is golden brown and crispy. Allow to cool, slice into squares, add herbs (optional) and serve warm. Enjoy!
Nutrition
Calories: 342kcal | Carbohydrates: 15g | Protein: 9g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 512mg | Potassium: 252mg | Fiber: 2g | Sugar: 3g | Vitamin A: 578IU | Vitamin C: 8mg | Calcium: 153mg | Iron: 1mg