BBQ Phyllo Dough Pizza w/ Tomatoes & Mozzarella
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.
Equipment
- Barbecue
Ingredients
Spinach Pesto
- 4 c. spinach
- 2 cloves garlic
- 1/2 shallot
- 1 lime juiced
- 2 tbsp. dill
- 1 ½ c. walnuts
- 1/2 c. olive oil
- 1/3 c. parmesan
Spinach Pizza
- ~10 sheets phyllo dough
- spritz olive oil
- 2 tbsp. spinach pesto
- 2 tbsp. yellow onion sliced
- 1 tomato sliced
- 4 oz. fresh mozzarella
- dash salt
- dash pepper
Pepper Pizza
- ~10 sheets phyllo dough
- spritz olive oil
- 2 tbsp. yellow onion sliced
- 2 tbsp. red pepper sliced
- 1/3 c. mozzarella shredded
- dash salt
- dash pepper
Tomato Pizza
- ~10 sheets phyllo dough
- spritz olive oil
- 1 tomato sliced
- 4 oz. fresh mozzarella
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- 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.