Thursday, February 4, 2010

Mock "pizza" with goat cheese and tomatoes

What makes this pizza a mock pizza, you might be wondering? Simple: it's made with phyllo dough instead of regular pizza dough, something that -since the very first time I've made- has both fascinated and terrorized me. Some of you might remember what happened the last time I tried to make this recipe, which is why I haven't attempted it in so long. If you have no idea what disaster I'm reffering to, you can read it here and laugh at my expense. On top of that, phyllo dough is -let's be honest- such a bitch I try to use it as little as possible. The whole drying out in 5 seconds and the brittleness do nothing for me, and I would never use it if it weren't for the fact that I actually enjoy the taste of it so much.

So last night I tried to be patient, which is not my forte, but they tell me is the only way to conquer phyllo dough. Well, they are wrong. There's another way, which involves losing your mind within the first minute of dealing with the stupid thing and pounding it into submission, patching up the tears as well as you can. Now guess which way I chose to use.

In the end though, the mock pizza was delicious -which wasn't really a surprise, because when you put together good tomatoes, goat cheese, parmesan, mozzarella and fresh basil, what's not to love?

Adapted from Cooking Light
Makes 6 servings

1/2  cup shredded part-skim mozzarella
1/2  cup finely crumbled goat cheese
1/2  cup grated fresh Parmigiano-Reggiano cheese
Salt and pepper
10 sheets frozen phyllo dough, thawed
Cooking spray
2  cups  thinly sliced plum tomato
1/3  cup  thinly sliced green onions
1/4  cup  fresh basil leaves

Preheat oven to 375°.

Combine first five ingredients in a bowl.

Working with 1 phyllo sheet at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.


  1. I agree, phyllo is a pain to work with but definitely worth the effort! I bet this tastes so fresh and bright!

  2. I fear the phyllo. But your pizza ALMOST makes me think I should break it out. Yum.



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