Give your pizza crust a light, flaky twist. Swap your standard dough for crunchy phyllo and add your favorite toppings.
- 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1/2 cup roasted garlic puree (optional)
- 1/3 cup olive oil
- 1 cup cheese, shredded
Thaw one roll of phyllo, following thawing instructions on package. Preheat the oven to 425°F.
In a small bowl, mash or puree the roasted garlic into a paste. Thin down the garlic paste with 1 tablespoon of olive oil.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. On a sheet of parchment paper, place 1 sheet of phyllo and brush with a thin layer of olive oil. Lay another sheet over to create a plus sign. Repeat twice more laying the sheets diagonally to form an “X” over the plus sign. Repeat to form a round crust that is 8 sheets thick.
Leaving at least the outer 2 inches of the dough uncovered, work quickly to spread a thin layer of olive oil or garlic puree in the center of the crust. Spread ½ cup of cheese in a ring around the oil or garlic puree. Roll the phyllo around the cheese to form an 8-inch “stuffed crust.” Brush the crust with olive oil.
Using the parchment paper for support, transfer the pizza crust onto a preheated baking sheet or pizza stone. Repeat to make a second pizza crust. Bake 4-5 minutes or until crust starts to brown. Reroll unused sheets and follow storing instructions on package.
Top the center of the pizza with your favorite toppings. Fresh basil and ricotta cheese are shown above.
Return pizzas to oven and bake for additional 8 minutes or until the crust is browned evenly. Cut each pizza into 4 slices. Serve immediately.
Watch our how-to video for more guidance.