Have a pizza craving but not much time?
(We had pizza once while in Paris and I have to say I was not impressed. After a day of seeing so many museums, we were just too tired to track down one of our restaurants that we were going to try while there so we decided on pizza. It was a local place and it was just so-so.)
Do you ever have a pizza craving and don’t want to take the time to make a homemade crust? That is if you make homemade crust. Then, this recipe is for you, no using scissors to cut open that prepared pizza dough or crack that can on the counter to unroll some pizza dough but you simply open the thawed package of phyllo dough and you instantly have your crust and it is much better. This is definitely a light, thin and flaky/crispy type crust
When I first got married a good pizza to me was a Chef Boyardee pizza mix, a pound of hamburger meat and I actually tried to jazz up the crust by adding some Italian seasoning to the crust mix. Then one day, some years ago I decided to make my own crust and I never used that mix again.
What is a pizza anyway but a “crust” of some sort, rolled thin or not, slapped with some sauce or not and baked in the oven. French bread, pita, crescent rolls, naan…. anything can really make a crust for a pizza. The Greeks spread their pitas with oils and herbs and cheese — pizza. The Romans took a sheet of dough, topped with cheese and honey and bay leaves — pizza. A Calzone and stromboli are similar to pizza but the dough is rolled around the filling. In America we have deep dish, traditional, Chicago Style, California style, white pizza (no red sauce), thin/cracker crust and now this phyllo crust. Our toppings or unlimited. One I posted here a while back is a favorite now and that is a Shrimp and White Bean Pizza. Yummmm.
I remember when we lived in Ft. Madison, Iowa we had a Happy Joe’s Pizza Parlor. They had a taco pizza which was a regular hamburger or sausage pizza and when it came out of the oven they covered it with shredded lettuce and tomato and served it with taco sauce and it was delicious. It’s been over 20 years since I have had that pizza and I may try it again soon.
I made this pizza to take to a friend’s house one night. She was making spaghetti and meatballs and I had planned to make this for the blog that day so I took it to her house as an appetizer. It was perfect; a light crispy crust, fresh tomatoes and feta and it made a perfect first course to her spaghetti. It would also make a nice lunch with a salad. I’m anxious to try out different toppings using this phyllo crust.