I adore summer tomatoes. I live for them the way I live for pumpkin in the fall, and thankfully Clara seems to be as obsessed with them as I am. I love them roasted and served on toasted baguette, raw on sandwiches and salads, and pretty much every other way they can be used. We’ve been making this phyllo pizza every summer since 2010, and I have no idea how it hasn’t made an appearance here before now.
This is one of those meals that could easily be served as an appetizer or main course, and I love that versatility. Using phyllo instead of pizza dough makes this a little lighter and more appropriate as an appetizer, but these toppings would taste equally as delicious on your favorite pizza dough. The crunchy, flaky phyllo contrasts perfectly with the succulent, juicy tomatoes. The tomatoes are roasted prior to assembling the pizza, and I dare you not to eat them while you’re prepping the phyllo. If you can resist, you should definitely award yourself by sopping up the juices with a piece of crusty bread. Just saying. Not to be totally bossy, but make this pizza before summer is over.