This was yesterday’s dinner (and today’s breakfast/lunch, naturally): a margherita pizza on phyllo dough. It’s loaded up with four cheeses, but the phyllo crust makes it seem somewhat less artery-clogging. Add that to the sharp-sweet taste of the roasted tomatoes, and while the caloric content is probably astronomical, you can convince yourself it’s almost healthy. Or you can try.
Adapted from Bon Appetit magazine – here’s how I made it.
- 1 box phyllo dough, thawed
- 8 oz shredded whole-milk mozarella (more or less to taste, we’re not going for scientific accuracy here)
- 4-8 oz shredded fontina
- Parmesan cheese, grated or shredded
- 1 lb cherry tomatoes
- fresh basil
- olive oil, for roasting the tomatoes and brushing the phyllo (quantity: lots)
- feta, for sprinkling on top
Pre-heat oven to 400 degrees.
In a bowl, combine cherry tomatoes, salt, a bit of basil (dried works best here) and enough olive oil to generously coat. Spread out on a baking sheet and roast for 20-22 minutes, until the skin of the tomato is just wrinkly and the tomatoes look like they’re ready to collapse.
Meanwhile: start preparing the phyllo crust. Phyllo is finicky, so cover it with a damp kitchen towel while you’re working, and work fast. Brush each layer of phyllo with olive oil, then sprinkle a bit of parmesan on top. Repeat until you have 10-12 layers of phyllo assembled.
Brush the top layer with olive oil, then sprinkle the mozarella and fontina over the top, leaving a border (Bon Appetit suggests 1/2 inch). Added roasted tomatoes and torn fresh basil. At this point, I thought three cheeses couldn’t possibly be enough, so I sprinkled feta over the top as well.
Bake for about 20-24 minutes – near the end of the baking time, watch closely. The cheese should be golden, and the phyllo should be just crisp.
Serves 2-3…or just me.
(Goes well with Mirror Pond Pale Ale, too.)