Phyllo Parmesan Pizza

bgg2wl: From Erika's Kitchen / Recipes

Thursday, February 9, 2012

Phyllo Parmesan Pizza

Okay, okay... so I got cursed out for not posting this earlier, but... ...

by Erika Nicole Kendall

Okay, okay… so I got cursed out for not posting this earlier, but I stand before you… recipe in hand… begging (Keith Sweat-style) for forgiveness.

What is phyllo dough? It is a wide, flat and very thin – almost paper thin – sheet of dough. It bakes quickly, turns a beautiful golden brown, and is extremely flaky. Biting into it gives off an amazing crunch, and the dough is a great flavor carrier. The only downfall is that it’s difficult to make from scratch, and finding it for less than $4 is a struggle. It’s a bit of a splurge (well, at least, to me) but every blue moon, I don’t mind it.

3 tbsp melted butter

10 sheets of phyllo (or filo, or fillo… whatever) dough

1/3 cup grated parmesan (I bought a small block of parm and grated it myself, so I can’t say for sure whether or not the “stuff in the shaker” will work for this one.)

1/2 tsp garlic powder

2 roma tomatoes

1 medium sized zucchini

2 tsp oregano

2 tsp basil

1/4 teaspoon of sea salt

Preheat your oven to 350 degrees. Take a large pan, and brush a litle bit of butter along the bottom of the pan. Take approximately 4 sheets of the phyllo dough (you may not be able to get only 4, and that’s okay) and lay them on the pan, all stacked on top of each other. Brush the sheets with a little butter, then sprinkle lightly with parmesan. Stack another 4 sheets of dough on top, then repeat the buttering and parm-sprinkling process. Stack your remaining sheets on top.Dust the top lightly with garlic powder.

Slice your tomatoes and your zucchini in slices as thin as you can get. The phyllo isn’t super strong, so you’ll want to be careful about putting heavy chunks on top. As you can see in the picture, my tomatoes and zucchini are sliced super thin. (If you are having trouble with slicing the tomatoes, you’ll want to invest in a large chef’s knife.)

Take your zucchini slices, and lay them however you like across the pizza dough. Lay your tomatoes on top as well. Slide your pan into the oven until the outermost parts of your phyllo dough is a nice golden brown. Take your pan out of the oven – keep the heat on – and sprinkle your remaining parmesan cheese and herbs, sprinkling your salt on last. Toss it back in the oven until all your cheese has melted – but not browned – and you’re done! Pull it out of the oven, slice up your phyllo pizza, and eat up!

tagged: basil, file, fillo, filo, garlic powder, oregano, parmesan, phyllo, recipe, tomatoes, vegetarian, zucchini

« Shredded Vegetables & Beef

»Friday 5: Five Examples Of Sabotage, From The BGG2WL Readers

9 Responses to “Phyllo Parmesan Pizza”

Chellbellz

1

that looks beyond delicious
Reply
Carol D.

2

THANK YOU!!! CAN’T WAIT TO TRY IT!
Reply
aisha

3

Great idea. Something else to do other than not so good for you baklava.
Reply
BlackBerry Molasses

4

I love playing with phyllo. I make my own spanakopita (another deliciously satisfying veggie entree). Greek/Mediterranean inspired food is my favorite. I can’t wait to try this!
Reply
J

5

This looks delicious!
Just out of curiosity, if you had to eyeball this for nutritional value and calories per serving, what ballpark/game are we talking here? I assume less than a regular pizza (usually about 250-300 per slice), but isn’t phyllo pastry made with refined flour and in packaging that seems likely to contain preservatives?
Reply
- Erika Nicole Kendall
  
  5.1
  
  Not all processed foods contain preservatives – and phyllo is always in the frozen foods section, so it’s not going to have what you’d think – and not all of them are made with the refined flour I decry, here. If you cannot make your own, find a brand that works for you and stick with it.
  Reply
Angie

6

I just got home from the grocery store. I was amazed at the difference in nutritional value among the different brands of phyllo dough.

I am ready to start. Am I right in assuming that I need to let the dough thaw first, or will it work if I try to use it frozen?
Reply
- Erika Nicole Kendall
  
  6.1
  
  You absolutely MUST let phyllo thaw before you work with it… otherwise you will be a very unhappy lady. LOLOL
  Reply
Angie

7

OMG!!! All I can say is that I’m glad I have a family. Otherwise, I don’t know how I could stop myself from eating this entire pizza. Sooooo good!!!! Thanks for sharing!
Reply

A few rules for posting, friends:

Want an avatar? Quick and easy solution. Visit Gravatar.com and sign up for one!
If you are promoting a product, or posting a sales pitch, your comment will be deleted.
If you are trying to dispute something on the site, you will need more than anecdotal evidence (i.e., "My cousin's friend's uncle's girlfriend's boss did it and it worked!" If you've got books or at least Internet links, then we can talk. Otherwise, you risk your comment not being approved.
Foul language is discouraged. I'd like people to still be able to read the site at their jobs.
Disrespecting me or the people who post here is also unacceptable. Your comment won't be approved, and you might be banned. (Actually, I've grown to like embarrassing people who behave like they have no home training. Consider yourself warned.)
Everyone is welcome here. You don't have to be Black, you don't have to be a Girl. I'd prefer you to be human, and I'd prefer you to be kind. We're helping each other, right? :)
Last, but certainly not least, commenting here is a privilege. Not a matter of "freedom of speech," but a matter of "approved at the discretion of the the owner." It's how I keep the community civil. Everyone appreciates that civility until it's their comment on the chopping block. We simply don't have time for foolishness, here. (And please, don't e-mail me to complain. I already know you're mad.)