Phyllo Pizza with Smoked Mozzarella and Roasted Cherry Tomatoes
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.
- COOK TIME:
12 ounces cherry and/or pear tomatoes
1 tablespoon extra-virgin olive oil
¾ teaspoon coarse kosher salt
½ teaspoon dried oregano
12 (12×9-inch) sheets phyllo dough, thawed
4 tablespoons unsalted butter, melted
4 tablespoons finely grated Parmesan cheese, divided
3 ounces (¾ cup packed) smoked mozzarella cheese, coarsely grated
Half a red or yellow bell pepper, cut into thin strips
2 teaspoons coarsely chopped fresh oregano
Heat oven to 400°. Toss tomatoes, olive oil, salt, and dried oregano in medium bowl. Place tomatoes on large rimmed baking sheet and roast until soft and beginning to collapse, about 22 minutes. Remove from oven and let tomato mixture cool. Maintain oven temperature.
Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying. Brush another large rimmed baking sheet with some of the melted butter. Place 1 phyllo sheet on baking sheet. Brush lightly with melted butter and top with second phyllo sheet. Continue repeating this process, sprinkling 1 tablespoon of Parmesan over every third sheet.
Sprinkle stacked phyllo sheets with mozzarella, leaving ½-inch border. Top with roasted tomatoes and pepper strips. Bake pizza until phyllo is golden and crisp, 15 to 25 minutes (I’ve found this cooks much faster in our gas oven than it did in our electric one, so check it frequently). Sprinkle the fresh oregano over the pizza, cut into slices and serve immediately.