Tomato-Onion Phyllo Dough Pizza

As soon as ripe tomatoes hit the farmers market in the summer, I cannot get enough of them. The ones found in the grocery store just do not compare to the flavor of local tomatoes ripened in the sun. While these fresh fruits are the perfect component of a simple bruschetta or a Caprese salad, one of my favorite ways to use tomatoes (particularly when I perhaps, ahem, have bought too many at the farmers market) is in this recipe for tomato-onion phyllo dough pizza.

Layers of phyllo dough are brushed with butter and sprinkled with Parmesan to make a delicate and flaky crust. The phyllo dough tomato “pizza” is topped with sliced tomatoes and onions, and then topped with even more cheese. What’s not to love about that?

Tomato-Onion Phyllo Dough Pizza Ingredients

• Butter
• Phyllo dough
• Parmesan cheese
• Mozzarella cheese
• Onion
• Plum tomatoes
• Oregano
• Thyme
• Salt
• Pepper

Directions

Step 1: Prep the phyllo dough

Preheat oven to 375°F. Brush a 15×10×1-inch baking pan with some of the melted butter. Unroll the phyllo dough. Cut the stack into a 10-1/2×9-inch rectangle. Discard the phyllo dough scraps.

Step 2: Layer the phyllo dough

Line the bottom and sides of the prepared pan with two sheets of phyllo dough (the sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat the layers five times.

Editor’s Tip: To prevent the dough from drying out, cover it with a damp towel until you’re ready to use it.

Step 3: Add the remaining ingredients

Top with the remaining layers of phyllo dough and brush with the remaining butter. Sprinkle with mozzarella cheese. Arrange the sliced onion and tomatoes over the cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until the edges are golden brown, 20 to 25 minutes.

How to Store Tomato-Onion Phyllo Dough Pizza

Leftover tomato-onion phyllo pizza should be stored in an airtight container in the refrigerator for up to four days. To reheat the pizza, set it on a lightly greased baking sheet and bake in a 350° oven until heated through, 5 to 10 minutes.

Tomato-Onion Phyllo Dough Pizza Tips

Can you add sauce to a phyllo dough pizza?

Although ripe tomatoes and sweet onions add plenty of flavor to this pizza, you can definitely enhance its flavor with the addition of an aromatic sauce. Use a store-bought pizza sauce or make your own pizza sauce from scratch. A bright and bold basil pesto sauce would also be a tasty option.

Can you freeze phyllo dough pizza?

This phyllo pizza recipe is a great make-ahead freezer meal. Simply prep the pizza, then wrap the unbaked pizza and baking sheet tightly in a layer of storage wrap followed by a layer of foil. You can also freeze the pizza after baking: After allowing the pizza to cool completely, wrap it tightly in a layer of storage wrap followed by a layer of foil.

Whether baked or unbaked, the phyllo dough pizza can be frozen for up to two months.

What can you serve with phyllo dough pizza?

This pizza can be cut into small squares and served as an appetizer or cut into larger pieces and served as a dinner entree. When serving it as an appetizer, other favorite party appetizer recipes, such as a fruit and cheese platter, pinwheels or artichoke dip, would complement it nicely. When phyllo dough pizza is on the dinner menu, serve it alongside a fresh green salad, roasted green beans or garlic broccoli.

What are the best types of tomatoes to top phyllo dough pizza?

While this recipe calls for plum tomatoes (which can typically be found in the grocery store year-round), you really can’t beat the flavor of an heirloom or beefsteak tomato picked at the height of ripeness in the summer. Vine-ripened tomatoes (typically sold in clusters still on the vine) are another type of tomato that works well in this phyllo dough pizza recipe.