The quick fillo margherita pizza was the fastest preparation to use a package of phyllo dough that had been sitting in the fridge for a while, and to my surprise, it was a great idea!
Of course, calling it pizza is a stretch if you mean it in the classic and precise sense of a soft, leavened product that’s risen for hours, but ultimately, this pastry layered several times is tender, pleasant, and filled with mozzarella, cherry tomatoes, and a lot of basil, making it a good savory tart, an appetizer, or a snack, cheesy and very easy!
Phyllo dough is a type of dough we find in very thin sheets, used in countries like Greece, Turkey, and others in the Middle East. It’s versatile, not too caloric, has a short cooking time, and is perfectly suited for both sweet and savory recipes.
The phyllo dough can be stored for a few days in the fridge and can be frozen without any consequence.
With the remaining phyllo sheets, I made some containers for creams and sauces that I will soon publish on the blog!
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I have opened a recipe channel open to everyone and free on WhatsApp, with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients QUICK FILLO MARGHERITA PIZZA
- 1 package phyllo dough (you need 6/7 sheets and with the remaining ones, you can make filled cones)
- 3.2 oz provolone (cut into strips)
- 1 mozzarella
- 10 cherry tomatoes
- 4 tablespoon extra virgin olive oil
- to taste basil (a lot for me)
- to taste salt
- to taste pepper
Tools for QUICK FILLO MARGHERITA PIZZA
- Parchment paper
- Baking dish
- Knives
- Cutting boards
FOR THE PREPARATION OF QUICK FILLO MARGHERITA PIZZA
I preheat the oven to 374°F and line the baking dish with a sheet of parchment paper.
After washing them, I slice the cherry tomatoes into small wedges and set aside.
I place 2 sheets of phyllo dough on top of the parchment paper, then drizzle with a couple of tablespoons of extra virgin olive oil, and then add 2 more sheets and then another 2, always joining them with a little extra virgin olive oil spread over the entire surface of the chosen baking dish.
The provolone I used was something I had bought to make sandwiches, so I cut the slices of cheese into strips, adding it to diced cow’s mozzarella.
I sprinkle these cheeses over the phyllo dough, trying to cover the entire size of the quick and easy fillo margherita pizza.
Then I arrange the cherry tomato wedges and add some fresh basil leaves, washed and torn with fingers.
Then I drizzle a little oil, if you have a sprayer, you can dose it better…
Season with salt and also add a pinch of freshly ground black pepper if we have the appropriate dispenser, and then bake, letting the cheeses melt with the other ingredients and fresh phyllo dough.
I indicated 25 minutes of cooking time, but as always, check with the times and characteristics of your home oven.
And we are ready to go to the table with this QUICK FILLO MARGHERITA PIZZA good for an appetizer, snack, or even a complete meal by adding a nice and mixed seasonal salad!
Enjoy your meal! Annalisa
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ALWAYS ON THE TOPIC OF PIZZA AND QUICK RECIPES HERE’S a PIZZA WITH QUICK RISING OF 30 MINUTES
Start browsing my blog and read the’ LIST OF ALL RECIPES !
