phyllo pizza with smoked mozzarella and roasted cherry tomatoes
Robin Saturday, August 14, 2010 at 12:01PM 
One of the golden rules of entertaining is to never use your dinner guests as guinea pigs. Use recipes that you've made at least once before to avoid any surprises or flops. The last thing one needs at an already stressful time is to find out that hey, that should have been a teaspoon of baking powder not baking soda, or perhaps that fritter didn't need the extra egg. Save yourself some headaches and just try it out before hand.
Of course, since I'm saying this it should be patently obvious that I disregarded all of those things.
Nor did I follow the recipe.
Thankfully, it was more delicious than I could have ever expected it to be. It was probably one of the easiest, tastiest recipes I've tried in the last year.
I can hear you right now, though. "Phyllo pizza? You want me to use those paper-thin sheets of pastry surely sent straight from Hades to make us pull out all of our hair? It tears at nary a glance, let alone picking it up or brushing it with butter! Wars have surely been started over this temperamental devil-food!"
Have no fear, my dears. If thawed properly phyllo dough is a breeze to handle. And by thawed I don't mean using the recommended directions of letting it sit overnight in the refrigerator. That's going to give you a cold, gummy mess that will make you feel like tearing your hair out. And let's leave that pretty coif alone.
Instead, use uber-guru Alton Brown's method of taking that dough from freezer to prep counter in 60 seconds flat. Pop it in the microwave. Seriously. If you're using both rolls of dough nuke it on high for 60 seconds, if you're only using one halve it to 30 seconds. Works like a charm. Perfectly thawed, lukewarm, dry dough that's super easy to handle. I still prefer to keep it covered with a sheet of plastic wrap while I'm working with it for safe measure, but surely one can handle that for the flaky, buttey goodness that is a phyllo crust?
Nevertheless, try this. Your guests will love you. They'll fawn over your culinary prowess for facing the daunting super-power that is phyllo dough and you'll know how truly easy it was. If you're feeling generous you can even tell them it wasn't so bad.
Or let them fawn. You deserve it.
Phyllo Pizza with Smoked Mozzarella and Roasted Cherry Tomatoes
inspired by Bon Appetit
12 to 13 ounces cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
3/4 teaspoon coarse kosher salt
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
4 ounces (packed) coarsely grated smoked mozzarella cheese (or chop into fine dice)
1/4 cup capers
2 teaspoons coarsely chopped fresh lemon thyme
Preheat oven to 400°F
Toss tomatoes, olive oil, and salt 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.
Place stack of phyllo sheets on work surface and cover with plastic wrap to prevent drying.
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 mozzarella, leaving 1/2-inch plain border. Top with roasted tomatoes and capers. Bake pizza until phyllo is crisp, about 25 minutes. Sprinkle 2 teaspoons fresh lemon thyme over, loosen pizza from sheet with large metal spatula, and slide onto cutting board.
cheese, parmesan, savory, tomatoes, vegetarian in food, recipes Email Article Permalink Print Article
Reader Comments (6)
You're the best. I have zero experience with phyllo but roasted tomatoes sound absolutely fantastic right now.
WOW! I love phyllo and love pizza and never thought of combining the two. Perfectly brilliant!!
:)
Jenny
This was SO good, I ate two pieces, and wished there was more. It was OUTSTANDING! To everyone on the interwebs, go forth and make this!!!!
This. I wish I could eat it.
Tomatoes. Roasted > sun-dried.
I've seen so many recipes lately for pizzas! So far, I think yours must be the best! The other one I really like is Mexican Pizza -http://www.recipe4living.com/recipes/mexican_pizza.htm - What do you think? Thanks again for sharing this delicious pizza recipe!
Amazing, my family is not big on Pizza but this is light and fresh and crispy. Perfect for a late summer day meal. Thank you so much for sharing!!