Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes

Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes
Photo by Kiyoshi Togashi


  • 12 to 13 ounces cherry tomatoes and/or pear tomatoes
  • ¼ cup Kalamata olives
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup (packed) coarsely grated smoked mozzarella cheese* (about 3 ounces)
  • ½ teaspoon dried oregano
  • 12 12x9-inch sheets fresh phyllo pastry or frozen, thawed
  • + 4 more ingredients
    • 4 tablespoons finely grated Parmesan cheese, divided
    • 2 teaspoons fresh oregano
    • ½ yellow bell pepper
    • ¾ teaspoon coarse kosher salt

Preheat oven to 400°F. Toss tomatoes, olive oil, salt, and oregano in medium bowl. Scatter tomatoes on large rimmed baking sheet; roast until soft and beginning to collapse, about 22 minutes. Remove from oven and let tomato mixture cool. Maintain oven temperature. Place stack of phyllo sheets on ...

View full recipe at Epicurious


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