Sheet Pan Phyllo Dough Pizza with Vegetables (Crispy Pizza Dough)
User Reviews
5.0
69 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
12 squares
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Calories
1334 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean
Sheet Pan Phyllo Dough Pizza with Vegetables (Crispy Pizza Dough)
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Crispy homemade pizza with phyllo dough! Flaky phyllo topped with a mix of bright vegetables, fresh herbs, and shredded chicken. Don't forget to thaw the filo sheets in the fridge overnight since they're sold frozen! Feel free to change up the toppings I suggested based on what you like or have on hand. This crispy pizza is the perfect dinner or appetizer to feed a small crowd.
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Ingredients
- 12 sheets phyllo dough, thawed
- 1 to 2 cups shredded Mozzarella cheese
- 1/4 feta cheese, crumbled
- 1 cup grape or cherry tomatoes, cut in half
- 1 green bell peppers, washed, dried, chopped
- 1/2 red onions, chopped
- 1/4 cup Kalamata olives, pitted, chopped
- 1 cup rotisserie or roasted chicken, shredded, optional
- 1/2 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- kosher salt and black pepper
- crushed red pepper, optional
Instructions
- Preheat oven to 375F.
- Brush a sheet pan with extra virgin olive oil.
- Lay 3 sheets of phyllo down in the prepared sheet pan and brush with the olive oil. Repeat with another 3 sheets of phyllo, brushing the top with extra virgin olive oil. At this point, you should have used 1/2 of the phyllo sheets.
- Now add half of the shredded mozzarella cheese and a little feta cheese.
- Continue laying phyllo sheets, repeating the same process until you finish all the phyllo sheets you have.
- Coat the very top sheet with the olive oil and add the rest of the cheese.
- Evenly spread the veggies, olives, fresh herbs, and all the pizza toppings you have.
- Cut the pizza carefully into three-inch squares. You should have 12 squares.
- Bake on the center rack of the heated oven for about 15 to 20 minutes or until the phyllo edges turn golden brown and crispy.
- Remove from oven and serve!
Notes
- Phyllo dough pizza will keep for up to 3 days in an airtight container in the fridge. Reheat it in a 350 degrees F heated oven on a lightly oiled baking sheet until heated through.
- Tips for working with phyllo dough: Since phyllo dough is sold frozen, thaw it in the fridge overnight. Bring it to room temp before use by setting it on the counter for about an hour before you start working with it. And when you are assembling your phyllo dough pizza, cover the phyllo with a clean, damp cloth to keep the sheets moist.
- How to serve phyllo pizza? This homemade pizza makes a great small appetizer to feed a crowd. For a light meal, serve it with a big salad.
- Leftovers and storage: Phyllo dough pizza will keep for up to 3 days in an airtight container in the fridge. Reheat it in a 350 degrees F heated oven on a lightly oiled baking sheet until heated through.
- Visit our shop to browse our all-natural and organic spices, olive oils, and much more!
Nutrition Information
Show Details
Calories
133.4kcal
(7%)
Carbohydrates
8g
(3%)
Protein
6.9g
(14%)
Fat
8.2g
(13%)
Saturated Fat
2.2g
(11%)
Polyunsaturated Fat
0.8g
Monounsaturated Fat
4.7g
Cholesterol
17.3mg
(6%)
Sodium
219.2mg
(9%)
Potassium
114.2mg
(3%)
Fiber
0.8g
(3%)
Sugar
0.9g
(2%)
Vitamin A
427.4IU
(9%)
Vitamin C
13.3mg
(15%)
Calcium
58.5mg
(6%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12squares
Amount Per Serving
Calories 1334 kcal
% Daily Value*
| Calories | 133.4kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 6.9g | 14% |
| Fat | 8.2g | 13% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 4.7g | 24% |
| Cholesterol | 17.3mg | 6% |
| Sodium | 219.2mg | 9% |
| Potassium | 114.2mg | 2% |
| Fiber | 0.8g | 3% |
| Sugar | 0.9g | 2% |
| Vitamin A | 427.4IU | 9% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 58.5mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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