Phyllo Dough Flatbread Pizza
Toppings and their quantities are up to you, this is just how I've made it in the past.
Ingredients
- 10 sheets of thawed 9" x 14" phyllo dough
- 1 egg
- 1/8 cup water
- 2 Tablespoons olive oil
- Balsamic vinegar
- Pesto
- Spinach
- 2 strips uncooked bacon, cut into pieces
- Sliced mushrooms
- Sliced tomato
- Sliced Kalamata olives
- Crumbled goat cheese
- Black pepper
- Red pepper flakes
- Oregano
- Thyme
Directions
- Preheat oven to 375 F.
- Cover a baking sheet in foil and spray with oil. On the prepared baking sheet, place the first sheet of phyllo dough. In a small bowl whisk together the egg, olive oil, and water. Spoon and spread a small amount of the egg mixture onto the first sheet of dough. Place another sheet of dough on top of the first. Continue alternating egg mixture and sheets of dough until all 10 sheets are layered. Do not apply the egg mixture to the top sheet of dough.
- In a pan over medium heat, cook the bacon. Once the bacon is cooked, add the spinach to the same pan and cook until wilted.
- Spread a thin layer of pesto on top of the dough.
- Spread bacon and spinach on top of the pesto.
- Add remaining toppings as desired. Sprinkle with goat cheese, black pepper, red pepper flakes, oregano, thyme, and balsamic vinegar.
- Bake for 20 minutes.
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