Travel to Greece without leaving your kitchen! Inspired by the flavors of the Mediterranean, Gavin and Karen from Couple in the Kitchen blog crafted this light and crispy Greek Phyllo Flatbread Pizza using our phyllo dough. With spinach & artichoke dip as the sauce base and savory, delicious toppings like mozzarella, feta, kalamata olives, tomatoes and roasted red peppers piled on top – this flatbread is full of flavor! Keep reading for their guest post, which includes step-by-step instructions and their suggestions.
While the pandemic means that we won’t be traveling anytime soon, we’re bringing flavors from around the world to our table at home. We love this fusion of Italian pizza and Greek flavors. Thanks to a swap of traditional pizza dough for a light and airy phyllo dough crust, this weeknight dinner comes together fast and tastes great on hot summer days. The best part is that you don’t even have to heat up the house — with a sheet-pan and indirect heat, this simple flatbread can be cooked on the grill. Of course, you can easily make this dish in your oven.
Our Greek pizza crust recipe is no-knead and no mess, thanks to phyllo. The crust is made by layering sheets of Athens® Phyllo Dough brushed with olive oil. For additional flavor, consider adding herbs or cheese between the layers!
Since the phyllo sheets are thin and light, we chose to grill the Greek flatbread on our smoker’s indirect heat to ensure that the flaky crust didn’t burn. If you have a traditional gas grill, consider turning on one burner to medium-low heat and place the pizza onto a baking sheet on the grates that are set to “off”. This will heat the grill without the risk of burning. The temperature gauge on your grill will be your guide.
Preheat the oven or grill to 375°F. You’ll want to crisp up the crust for 5 minutes before you take it off the heat and add the toppings. This will help the crust keep its integrity and get super flaky … all without being weighed down too early by toppings. After 5 minutes, you’ll see the crust has risen a bit and turned a light brown. Once you get that golden color, it’s time to remove the crust from the grill or oven and get ready to add the toppings.
Once your phyllo dough crust is ready for toppings, reach for your “sauce.” We used premade spinach and artichoke dip as our base to add extra garlicky, garden-fresh flavor. To apply, just smear scoops of dip across the face of the phyllo crust, leaving a half-inch border around the outside. Not a fan of artichoke dip? You could easily substitute marinara sauce or dollops of pesto.
Next, load up your pizza with all the Greek toppings! We used sliced kalamata olives, minced garlic, roasted red peppers, and fresh tomatoes. For cheese, we doubled up with finely shredded mozzarella and crumbled feta for the classic creamy, tangy mix that feta is so well known for. If you’re looking to add even more flavor, we’d also recommend chopped red onion, fresh spinach, or artichoke hearts. Sprinkle your pizza with fresh herbs to garnish, then cut and serve.
Looking for easy phyllo dough pizza appetizers for a party or a quick snack? Fill the Athens® Phyllo Shells with the ingredients to create a bite-sized version instead. The shells are perfectly snackable!
Ingredients (serves 4)
If you love this phyllo pizza recipe, be sure to check out our Strawberry Phyllo Tart Dessert. Since Athens® Phyllo Dough includes 2 rolls of phyllo dough per box, you’ll have enough phyllo sheets for dinner and dessert!