Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
6 servings (serving size: 2 slices)

Salty cheese, tomatoes, and basil make this a savory pizza worthy of sharing.. Pair with a tossed green salad for a light summer supper.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 6 ingredients in a bowl.

Step 3

Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.

Step 4

Wine note: A good wine for this dish won't overwhelm the delicate phyllo but will stand up to the salty cheeses and fresh basil. A favorite that fills the bill: Veramonte Sauvignon Blanc Reserva from the Casablanca Valley of Chile. The 2008 is $ —Karen MacNeil

Ratings & Reviews

photorebel's Review

yavrig
November 05, 2012
Completely awesome -- good, light dinner and good with white wine as was recommended. I hate that CL has so many recipes encouraging readers to spray cooking spray directly on the food. That's gross; cooking spray contains propellant (which contains butane). Use olive oil and mist it over or brush it with a silicone brush. Or, as another reviewer said, phyllo was meant to baked with butter. Definitely will make again.

yavrig's Review

FosterSanDiego
August 03, 2012
meh. boring. Too much use of PAM gives this a chemical flavor. No sauce makes it bland and dry. Instructions are confusing. Personal note: I am mediterranean. We use Phyllo extensively. Phyllo needs butter. B-U-T-T-E-R. If you're not going to use butter, forget about working with Phyllo. If you want a thin and light crust, use pita bread that has been split open, or lavash/tonir bread.

Antsbumblebee's Review

MzHokie
June 12, 2012
OK recipe, but doesn't satisfy a pizza craving by a long shot

LKELBO's Review

LKELBO
August 21, 2011
So easy and light! I added fresh parsley and skipped the onions (although I might add shallots next time). I also upped the fresh oregano and basil. Who would have thought that phyllo would make such a nice host for all of these fresh ingredients!

promogal's Review

Oblivity
January 06, 2011
This pizza rocks! I use Pep Farm pastry sheet as I don't have the patience for phyllo dough and it works great.

Oblivity's Review

ClaireCooks
January 02, 2011
My husbands words: Hit this one out of the park!" My kids didn't even pick the tomatoes off. Light, crispy, and delicious. It took about 12 minutes in my convection oven. I was a little worried the phyllo would be difficult to work with, but it was easy, just took a little time. My package came with 18 sheets so I doubled the recipe and omitted one layer. I have to admit I ate a double serving, but that's still not a bad dinner calorie count for me. If it were summer I could have gotten away with one serving and a salad. Would make a great appetizer for a special occasion and the possibilities are endless with the toppings. Next time I will try adding red onion, artichoke hearts, and kalamata olives.

DrAmanda's Review

chamdexor
November 14, 2010
Amazing pizza. The puff pastry layers can be a lot of work but it is absolutely worth it! Sooo good.

FosterSanDiego's Review

promogal
August 22, 2010
Made as one of many courses during a summer party, and it was welcomed more than traditional pizza. Great flavor, crisp texture, and simple preparation. Highly recommended for both weeknight meal and party prep.

Graymarmom's Review

megk74
February 16, 2010
Delicious! I made this tonight and I can honestly say that my family liked it better than our favourite restaurant pizza. I marinated the tomatoes with garlic, the basil and oregano and added a small amount of fresh mozzarella to the top of the pizza. Fantastic!!!!

FlyGirl246's Review

photorebel
January 25, 2010
This was delicious! I replaced the feta cheese with gorgonzola because I prefer the stronger flavor and it turned out very good. I had to use extra cheese and oregano because I didn't read the directions close enough and ran out before I covered the tomatoes. I will definitely make this for company, it would make a great summer dish.