Ingredients
Makes 6 appetizer servings
Step 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.
Step 2
Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.
Step 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.
Step 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.
Step 5
*Also calledmozzarella affumicata; sold at some specialty foods stores and at cheese shops. If unavailable, use regular (not fresh) whole-milk mozzarella.
Nutrition Per Serving
How would you rate Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes?
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Reviews (15)
Back to TopMade this as a lunch for 3 people. Pretty quick and easy. Used regular mozzarella, but would have preferred smoked. Added a few dollops of pesto. Would be easy to try with a variation of ingredients.
jfishma
montreal, ca
7/28/2020
Taste was great but my phyllo layers fell apart. Any advice on this?
nikkih
Amsterdam
1/27/2013
把这个作为一个家庭功能的开胃菜day and I really liked it, as did the guests. Pretty easy to put together, and the aromas from the kitchen are really nice -- great if you are looking for something to make 90% of ahead of time, then just pop in the oven 10 minutes before your guests arrive. The phyllo is nice and crunchy, and the roasted tomatoes had a beautiful flavor. I half followed someone's advice below and pierced any tomatoes that hadn't wilted through during the initial roasting so that they wouldn't be "lava bombs." Also went with the smoked mozzarella which I think really added quite a bit to this dish. This was much better out of the oven warm -- after it had sat for a half hour and cooled somewhat, it was still good, but it wasn't 4 fork good. I am definitely putting this in the appetizer rotation since it is so flavorful and so easy to do.
pnewport
Homewood, IL
4/23/2011
I made this for Shabbat dinner the other night. Wow! It was quite easy and the smoked mozzarella gave it just the earthiness it needed. I would add more herbs and some lemon rind to brighten it even more.
Comeoninmykitchen
santa cruz, ca
7/28/2010
I added some sliced smoked linguiça sausage and didn't have fresh oregano so added shreds of fresh basil when it came out of the oven. Turned out great. Was a nice change from normal pizza crust - but the phyllo crust is on the high maintenance side so can't say I'll be making this one a lot.
jjohnson816
Tampa, FL
7/27/2010
This is a keeper! I did half of the pizza with the smoked mozzarella and was curious to see what it was like with feta cheese (ingredients seemed to scream "marry me with feta!!"). Both were fantastic . Doing the two different cheeses gave guests two different options.
Anonymous
vancouver, bc
7/24/2010
A-MAZ-ING!! Our cheese chop was out of smoked mozzarella so we used fresh buffalo mozzarella. We also left it in a couple minutes too long but it was still to die for. Can't wait to make it again this weekend!
fallonbowman
Vancouver, BC
7/22/2010
Great! Everyone loved it. Was worried that the crust wouldn't hold up to the toppings, but it was fine. I also pulled out of oven earlier than directions said, 20 minutes was enough, would have been burnt otherwise. Only change would be to quarter up the roasted tomotoes prior to adding to top, they were little balls of lava.
Anonymous
7/17/2010
I made this for a July 4 potluck and everyone absolutely loved it. They were fighting over the leftovers to take home. So, I am making it for a tapas party I am having this weekend. I agree with the other post that it is a very wise thing to thaw out the phyllo before using! And make sure that the butter is at room temperature so it spreads easily.
RebeccaVC
Utah
7/14/2010
Wow! We made it for a poolside lunch. I will add portabella (minis) next time but this was absolutely delicious!
ArlisTravis
Temecula, CA
7/11/2010
My family and I loved this. A note to impatient cooks out there (like me): don't attempt to use phyllo unless it is completely thawed!
tlbrownmd
La Jolla, CA
7/5/2010
This was perfect! I just wish it made more! The crust is very versatile and a nice departure from the ordinary pizza dough.
jlaplante
CT
7/5/2010
I made this last night and it was excellent. My dinner company raved and asked to take home the leftovers. I will add this recipe to my regulars.
drewsims
Denver, CO
7/4/2010
This recipe was a delicious appetizer. We made 2 for a neighbor's bbq. Everyone loved it. I agree with another review, do not skip the parmesian cheese between layers. I assembled everything 3 hours before baking. One note, my husband pulled the pizza out 20 minutes into cooking. It was done. The cooking time in the recipe would have been too much. Be careful, after dealing with all the phyllo, don't ruin it at the last minute.
Anonymous
Mequon, WI
7/4/2010
I am Greek and make many a "pita" (otherwise known as pie) using phyllo to enclose filling but this was a wonderful change. It is great as is but also very versatile. I also topped the layers of phyllo with roasted cherry tomatoes, fresh thyme, roasted garlic and slices of onions and that version turned out fantastic as well.
Anonymous
New York, NY
6/21/2010
