I made Spinach Pie the other day and have leftover phyllo dough. Phyllo dough comes in much larger quantities than you need for a single dish! So, I always have the debate over what else to do with it. You can freeze it. But really, where's the fun in that? The last time I made Spinach Pie was for Thanksgiving. So, I wrapped some of it around brie and made Baked Brie w/ Phyllo Dough & Cranberry Sauce. This time I wasn't making spinach pie for the holidays and either needed to make more than one pie or get a little bit more creative. I've been in kind of a pizza mood lately and phyllo dough is, after all, a dough. It works fairly well as a pizza crust. And I just acquired a barbecue. So, here we have it! Barbecue phyllo dough pizza.
Now, for toppings, I usually toss in whatever produce I have on hand. I made Spinach Pesto w/ Walnuts, Parmesan, & Dill the other day. So, that seemed like a good place to start. I also just so happened to have tomatoes, onions, bell peppers, cheddar, and fresh mozzarella.
There was absolutely no forethought or planning in this. Apparently, I just always have enough to make pizza lying around at all times! Which may actually be true. I am quite fond of pizza. I've even been known to get off of an 11 hour shift at work and spend several hours making pizza in the middle of the night.
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Variations of Phyllo Dough Pizza
Pizza is one of my favorite things to make. From thin crust to thick crust to other types of dough used as crust. Pizza is almost universally something where everyone can mix and match the flavor profiles to make something that works for them. They're a great dish to customize and make your own.
Phyllo Dough Pizza is a quick and easy way to skip making pizza dough. I topped them with spinach pesto, red bell pepper, yellow onion, tomato, and fresh mozzarella. Pizza is a great way to mix and match your own favorite ingredients. I'd probably recommend a Greek or Mediterranean feel. Especially since I only have extra phyllo dough because I just made Spinach Pie. Although feel free to make this recipe your own and add whatever ingredients you like or have on hand.
I used Spinach Pesto w/ Walnuts, Parmesan, & Dill in this recipe. This is optional. It only takes about 10 minutes to make in a food processor and I highly recommend it. Alternatively, you can just chop up spinach and use as is in a pinch.
Oil Phyllo Dough
Phyllo dough is best greased between sheets with butter or oil. I use a little glass spray bottle filled with olive oil and spray each of the sheets on both sides before stacking. Alternatively, you can melt butter and brush on. You can technically cook phyllo dough without greasing it, but it will retain a chalkiness that isn't always pleasant. Adding some kind of butter or oil is highly recommended!
As you oil each sheet, stack in 3 sets on a lightly floured or oiled surface.Which surface you make your pizzas on will determine which method to use. I built two of the pizzas on a wood pizza peel. Since wood is porous, it will absorb the oil from the phyllo dough and can cause it to stick. So, you're going to want to add a little bit of flour to make it easier to slide off to cook! On something less porous, like a plate, the oil itself will prevent sticking.
Top Pizzas
Add any sauce and toppings to pizzas.For two of these pizzas I didn't use a sauce. The olive oil in between the layers of phyllo dough is more than enough to keep the pizza from drying out. Although feel free to mix and match here! Use whatever produce you have on hand or acquire to taste.You can also add any variety of cheese that you like. Just make sure that it isn't pre-shredded. Pre-shredded cheeses contain anti-caking agents additives to prevent sticking. But these also prevent the cheese from melting properly.
Cook Pizzas
Preheat barbecue to medium heat.
Carefully slide each of the pizzas onto the barbecue.You can do this by gently tugging at one side of the phyllo dough and sliding it onto the grill. Or by picking up the pizzas at each end and dropping them onto the barbecue. Just don't touch the grill and burn yourself!
Bake for about 6-8 minutes, or until the phyllo dough begins to brown.Note that the phyllo dough will cook quicker than the cheese will brown! So, look to the crust to determine doneness.
Sprinkle with a dash of salt and pepper and serve immediately.
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