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Tomato Phyllo Pizzas


  • Phyllo dough thawed
  • Cooking spray olive oil flavor
  • 2 c. assorted colors of cherry/grape tomatoes
  • 6 cloves garlic minced
  • 1 c. feta cheese
  • 1 Tbsp. fresh oregano chopped
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 c. mozzarella
  • 1/4 c. parmesan cheese


  1. Preheat oven to 425°.
  2. Combine the mozzarella, feta and Parmesan cheese. Toss together and add the garlic, the oregano, basil, salt and pepper.
  3. Line the cookie sheet with a piece of parchment. Spray olive oil onto surface of parchment paper. Lay two sheets of phyllo on the pan, spray the top of phyllo lightly with oil and top with another sheet of phyllo and spray this one also. Repeat until you have used 6-8 sheets of phyllo dough. If you are using the phyllo that comes in two packages and you want a larger pizza you can overlap the sheets of dough until you have filled the pan. Try to overlap the seams and stagger the seams between the layers.
  4. Spread the cheese mixture over the phyllo, leaving about 3/4" border of phyllo with no cheese. Reserve about 1/2-3/4 cup of this mixture for top of pizza.
  5. Top the cheese mixture with the cut tomatoes, cut side up. Dot with some of the reserved cheese mixture and add some fresh basil if you have it. Sprinkle with additional parmesan cheese
  6. Bake in oven for 15-20 minutes or until pizza looks cooked and cheeses have browned on top.
  7. *Note:  Black olives can be added or just about any vegetable you want. I had some leftover sautéed asparagus and mushroom from the Mushroom and Asparagus tart I posted awhile back and tried that along with the tomatoes on a second pizza tart.