Sheet Pan Phyllo Dough Pizza with Vegetables (Crispy Pizza Dough)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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)
Description
The recipe builds a crispy pizza crust by layering multiple sheets of phyllo dough on a sheet pan, each brushed with olive oil to encourage flakiness and browning. Shredded mozzarella and crumbled feta cheeses are layered between the sheets, helping bind the crust and adding creamy richness. On top, a colorful mix of grape tomatoes, bell pepper, red onion, kalamata olives, fresh parsley, and optionally shredded chicken, distributes fresh flavors and textures.
Baked at 375°F until the phyllo edges turn golden and crispy, the pizza slices into squares that maintain a pleasant crunch without heaviness typical of traditional dough. This preparation suits serving as appetizer-sized pieces or a light meal portion accompanied by a salad.
Leftover pizza holds well refrigerated up to 3 days and reheats nicely in a moderate oven to maintain crispiness. Handling tips include thawing phyllo dough slowly in the fridge overnight and keeping sheets covered with a damp towel while assembling to prevent drying or tearing.
Ingredients
- 12 phyllo dough thawed, sheets
- 1 to 2 cups mozzarella cheese shredded
- 1/4 feta cheese crumbled
- 1 cup grape tomatoes cut in half, or cherry tomatoes
- 1 green bell pepper washed, dried, chopped
- 1/2 red onion chopped
- 1/4 cup kalamata olives pitted, chopped
- 1 cup chicken shredded, optional, rotisserie or roasted
- 1/2 cup parsley chopped, fresh
- 1/4 cup extra virgin olive oil
- kosher salt
- 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
- Thaw phyllo dough overnight in the refrigerator and bring to room temperature before using to prevent tearing.
- Keep the phyllo sheets covered with a clean, damp cloth while assembling to retain moisture and ease handling.
- Store leftover phyllo dough pizza in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven on a lightly oiled baking sheet to restore crispness.
- This pizza works well as small appetizer squares or a light meal served alongside a fresh salad.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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