You know what I appreciate the very most as a food writer/ recipe developer?
When other people cook for me. Oh yes indeed, I do. That might be the reason we eat out a lot for dinner, after spending hours in my kitchen baking for my new cookbook that is on the way, I am ready for someone else to do the work. I LOVE when other people make dinner, whether it’s friends, family or a restaurant.It is such a treat for me.
The family and I went over to Nicole’s (the mind behind VV Boutique Style) for dinner and a visit a while back and we were treated to a feast fit for royalty. meaning that it was far too good for the likes of us.
We also went to see their new puppy and yes, River is a puppy. She’s a Burmese Mountain Dog and was already larger than Root Beer will ever be when we saw her at a mere couple of months old.
I want one. Look at those eyes and that face! Ack!!
Ok, back to the food. Nicole made a seriously amazing phyllo pizza for us to eat and while it makes a great appetizer for large groups I daresay that it would be great as a main meal for a family of four.
Phyllo sheets are pulled apart, have butter brushed in-between them and pressed together to make an amazing crust. Tomatoes, onions and basil are the main flavors of this pizza making it a great vegetarian appetizer as well.
This recipe is straight from the Best of Bridge cookbooks which are some of the best cookbooks out there.
Did I mention the cheese?
Parmesan is sandwiched between the phyllo.
Mozzarella tops it.
Oh yes, there is cheese my friends.
I absolutely fell in love with this. The light phyllo pastry is so much better than a traditional pizza crust in so many ways, especially for an appetizer. While it’s slightly finicky to work with, once you get a rhythm going it’s easy. Especially if you were the one watching Nicole do all the work while enjoying a gin basil smash.
Ohh. Those Gin Basil Smashes. You know what, that’s another story. Come back in a day or two for that one!
As for this, make it for your holiday parties, make it for your dinner, I don’t care if you eat it in a shoe with a goat on a hill (you’re welcome for completely wrecking Dr Seuss there) you need to eat this, and soon!
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- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Total Time
- 40 minutes
- Karlynn Johnston
- 7 sheets phyllo pastry
- 1/2 cup butter melted
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups grated mozzarella cheese
- 1 onion thinly sliced
- 5-6 roma tomatoes thinly sliced
- 1 teaspoon oregano
- salt and pepper to taste
- leaves shredded basil to taste
- Preheat your oven to 375 degrees F.
- Thaw and prepare phyllo to package instructions. Make sure to cover the extra phyllo with a damp paper towel while creating the pizza.
- Place the first sheet of phyllo on a baking sheet, brush with butter and sprinkle with 1 tbsp parmesan cheese.
- Repeat layers until of the all sheets are used.
- Press down firmly so that the layers will stick together.
- Sprinkle the top sheet with mozzarella and onions. Arrange tomato slices on top. Season with oregano, salt and pepper and basil leaves.
- Bake for 20-25 minutes, until edges are golden.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Can you make ahead of time, and bake just before.
Best of Bridge has a superb dinner recipe. If you haven’t tried it yet, don’t miss out. It’s “Classy Chicken.” The first time I made it for my son (43) he loved it and always wants me to make it more often. Like “once a week.” He even makes it himself for others to try.
Nicole Ebbesen Rowan says
We had pizza? No recollection. 😉
The Kitchen Magpie says
It is really SOOO good!
Jennifer Print says