Sheet Pan Phyllo Dough Pizza with Vegetables (Crispy Pizza Dough)
Crispy homemade pizza with phyllo dough! Flaky phyllo topped with a mix of bright vegetables, fresh herbs, and shredded chicken. Don't forget to thaw the filo sheets in the fridge overnight since they're sold frozen! Feel free to change up the toppings I suggested based on what you like or have on hand. This crispy pizza is the perfect dinner or appetizer to feed a small crowd.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 sheets phyllo dough, (thawed )
- 1 to 2 cups shredded mozzarella cheese
- 1/4 feta cheese, (crumbled)
- 1 cup grape or cherry tomatoes, (cut in half )
- 1 green bell peppers, (washed, dried, chopped)
- 1/2 red onions, (chopped)
- 1/4 cup Kalamata olives, (pitted, chopped)
- 1 cup rotisserie or roasted chicken, (shredded, optional )
- 1/2 cup fresh parsley, (chopped)
- 1/4 cup extra virgin olive oil
- kosher salt and black pepper
- crushed red pepper, (optional)
Instructions
- 1
Preheat oven to 375F.
- 2
Brush a sheet pan with extra virgin olive oil.
- 3
Lay 3 sheets of phyllo down in the prepared sheet pan and brush with the olive oil. Repeat with another 3 sheets of phyllo, brushing the top with extra virgin olive oil. At this point, you should have used 1/2 of the phyllo sheets.
- 4
Now add half of the shredded mozzarella cheese and a little feta cheese.
- 5
Continue laying phyllo sheets, repeating the same process until you finish all the phyllo sheets you have.
- 6
Coat the very top sheet with the olive oil and add the rest of the cheese.
- 7
Evenly spread the veggies, olives, fresh herbs, and all the pizza toppings you have.
- 8
Cut the pizza carefully into three-inch squares. You should have 12 squares.
- 9
Bake on the center rack of the heated oven for about 15 to 20 minutes or until the phyllo edges turn golden brown and crispy.
- 10
Remove from oven and serve!