Summer’s go to dish. Rich BBQ pulled pork, melty cheese and juicy peaches at their prime make for one incredible pizza!
- 10 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 1 large egg white
- 3 tablespoons olive oil, divided
- 1 ½ tablespoons water
- 1 ½ tablespoons parmesan cheese
- 1 ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon garlic powder
- ¼ cup BBQ sauce
- 1 cup mozzarella, shredded
- 1 cup goat cheese, crumbled
- 1 cup pulled BBQ pork
- 1 large fresh peach, peeled and sliced
- ½ cup red onion, sliced
- ½ cup fresh basil, chopped
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
In a small bowl, whisk together egg white, 2 tablespoons olive oil and water. In a second small bowl, combine parmesan, red pepper flakes and garlic powder.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Spray baking sheet with cooking spray. Place one sheet of phyllo on baking sheet. Lightly brush with egg mixture and lightly sprinkle with parmesan mixture. Place a second sheet on top, brush with egg mixture and sprinkle with cheese mixture. Repeat procedure with eight more sheets, however, brush the top layer with olive oil instead of egg mixture. Bake for 5-8 minutes or until just beginning to brown. Remove from oven.
Drizzle BBQ sauce over top of crust and sprinkle with goat cheese and mozzarella. Spread pork, onions and peaches on top. Sprinkle with basil and bake for additional 10-15 minutes or until crust is golden and cheese is melty. Remove from oven and allow to set for 5 minutes. Slice and serve.