Phyllo Pizza With Smoked Mozzarella And Cherry Toma

Name: Phyllo Pizza With Smoked Mozzarella And Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 to 13 ounces cherry tomatoes and/or pear tomatoes; 1 tablespoon extra-virgin olive oil; 3/4 teaspoon coarse kosher salt; 1/2 teaspoon dried oregano; 12 12x9-inch sheets fresh phyllo pastry or frozen, thawed; 6 tablespoons (3/4 stick) unsalted butter, melted; 4 tablespoons finely grated Parmesan cheese, divided; 3/4 cup (packed) coarsely grated smoked mozzarella cheese* (about 3 ounces); 1/2 yellow bell pepper, cut into thin strips; 1/4 cup quartered pitted Kalamata olives; 2 teaspoons coarsely chopped fresh oregano

Servings: persons

12 to 13 ounces cherry tomatoes and/or pear tomatoes
1 tablespoon extra-virgin olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon dried oregano
12 12x9-inch sheets fresh phyllo pastry or frozen, thawed
6 tablespoons (3/4 stick) unsalted butter, melted
4 tablespoons finely grated Parmesan cheese, divided
3/4 cup (packed) coarsely grated smoked mozzarella cheese* (about 3 ounces)
1/2 yellow bell pepper, cut into thin strips
1/4 cup quartered pitted Kalamata olives
2 teaspoons coarsely chopped fresh oregano

1
Preheat oven to 400u00b0F. 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.
2
Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.
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.
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.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 to 13 ounces cherry tomatoes and/or pear tomatoes, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon coarse kosher salt, 1/2 teaspoon dried oregano, and more.

Yes, Phyllo Pizza With Smoked Mozzarella And Cherry Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Phyllo Pizza With Smoked Mozzarella And Cherry Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions