Anybody know how to make a filo pizza...i had it at a party and i want to make it tomorrow..?!
Answers: it had some fresh mozza, fresh basil, tomatoes, red onions..anywho i guess you could put anything on it..but i was wondering how to prepare the filo...how many layers to use..do i put anything between the layers, how long to bake it and what temp to bake it at..so if anyone could help me out that would be great :) Happy new year!
Fresh Tomato and Onion Phyllo Pizza
5 Tablespoon(s) melted butter or margarine
7 sheets (18 x 14 inch) phyllo dough
7 Tablespoon(s) grated, divided parmesan cheese
1 Cup shredded mozzarella cheese
1 Cup thinly sliced red onion
7 sliced plum tomatoes
1 1/2 Teaspoons fresh oregano, minced, or tsp dried
6-8 Leaves fresh basil, chopped
1 Teaspoon salt
1 Teaspoon pepper
Brush a 15-inch x 10-inch x 1-inch baking pan with some of the melted butter. Lay a sheet of Phyllo in pan, folding edges in to fit. (Keep
remaining dough covered with waxed paper to avoid drying out.) Brush dough with butter and sprinkle with 1 tablespoon Parmesan cheese.
Repeat layers 5 times, folding edges for each layer.
Top with final sheet, folding edges to fit pan; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes
over the cheese. Sprinkle with oregano, basil, salt, pepper and remaining Parmesan. Bake at 375 for 20-25 minutes or until edges are golden brown.
Enjoy and Happy New Year!
Use the cooking temp on the package. Unroll the dough, and use all layers, no need to put anything between them. You will want to take a fork and poke holes all over (called docking) to keep the dough from rising to far. Top like you would a pizza, bake until the cheese is melted and the dough is a light golden color. Oven temps vary, so will the time. FOr my oven it would be 350 degrees for about 15 minutes.
found this recipe for you. haven't tried it but it has the information you seem to be seeking. good luck!
Filo Pizza with Feta, Sun-Dried Tomatoes and Olives
Contributed by: Chris WebAdmin. of RecipesNow.com
Ingredients:
* 20 sheets filo dough, each about 14 inches by 10 inches, thawed in the refrigerator if frozen
* 2 tablespoons unsalted butter
* 3 tablespoons olive oil
* 1/2 pound mozzarella cheese, shredded (2 cups)
* 1/4 pound feta cheese, finely crumbled (34 cup)
* 1/2 cup oil-cured black olives, pitted and chopped
* 1/2 cup drained oil-packed sun-dried tomatoes, chopped
* 4 green (spring) onions, including some tender green tops, thinly sliced
* 2 tablespoons chopped fresh mint
Directions:
If necessary, trim the filo sheets to measure 14 inches by 10 inches. Immediately cover the filo with a lightly dampened towel to prevent them from drying out.
In a small saucepan over medium-low heat, melt the butter with the olive oil. Remove from the heat; set alongside the work surface.
Place about 3/4 cup of the mozzarella in a bowl. Add the feta, olives, sun-dried tomatoes, green onions and mint and stir to mix well.
Position a rack in the upper third of an oven and preheat to 400 F.
Using a pastry brush, lightly coat a 12-inch-by-15-inch baking sheet with some of the butter-oil mixture. Place one filo sheet on the baking sheet and brush it lightly with the butter-oil mixture. Cover it with a second filo sheet and brush it lightly with the butter-oil mixture. Then sprinkle it evenly with about 1/4 cup of the cheese mixture. Continue stacking in the same manner, brushing each filo sheet with the butter-oil mixture and sprinkling each second sheet with some of the filling, until all of the filo and filling have been used. Brush the top layer with the butter-oil mixture. Sprinkle the remaining 1 1/4 cups mozzarella cheese evenly over the top.
Bake until the cheese melts and the filo is golden and crisp on the edges, 25 to 35 minutes. Remove from the oven and immediadely slide the filo pizza off the sheet onto a large, decorative cutting board. Cut into 2-inch squares and serve hot or warm directly from the board.
Serving Size: Makes 35; serves 12