Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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

yavrig's Review

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.

Whitney's Review

July 02, 2009
We liked this, but found the instructions to be a bit confusing (but maybe that was because we're completely novice cooks). Be sure you prevent the phyllo dough from drying out while prepping because if it does the pizza is really dry. I think the previous reviewer's suggestion to use olive oil instead of cooking spray would also help with the dryness.

DrAmanda's Review

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

FlyGirl246's Review

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.

judithrus's Review

July 01, 2009
This pizza makes a refreshing summer meal. I made it according to the recipe and I would not change anything. I would like to experiment with other cheeses, herbs and toppings using phyllo dough as my pizza crust. I served a favorite corn and tomato salad as a side dish. It fits well into my weight watcher's plan-just 4 points! It would make a wonderful appetizer cut into small squares when entertaining a crowd! I definitely will make it again!

FosterSanDiego's Review

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

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!!!!

Holley's Review

July 26, 2009

dory92064's Review

June 26, 2009
This is definitely a keeper! Wonderful flavor. Easy enough for weekday dinner, also impressive for guests. In the cheese mixture I used fresh mozzarella and instead of feta, used ricotta and mixed in 1 garlic clove, finely minced. I also added some fresh thyme. I thought I had phyllo sheets in my freezer, but I had puff pastry sheets so that's what I used. I followed the same instructions to assemble the 'pizza', except I brushed olive oil, instead of cooking spray and added tomatoes to each layer, ending with cheese mixture & tomatoes. Had to bake longer because of using puff pastry. I don't think using puff pastry detracted from the recipe -- the flavor was still outstanding. Will definitely make this again & again.

photorebel's Review

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.