Filo Veggie Pizza
Using filo as a crust adds a wonderfully light texture to this pizza. You can use this delicious recipe or get creative and add whatever toppings you like. You might want to try a pesto sauce instead of marinara – that works great, too. Have fun with the joy of eating pizza with a light and flaky crust!
6 large whole wheat or regular filo sheets
3 tablespoons olive oil for brushing on filo
6 tablespoons marinara sauce
1/2 purple onion, thinly sliced
3 large button mushrooms, sliced
1/3 red bell pepper, sliced in strips
1/3 green bell pepper, sliced in strips
6 cherry tomatoes, halved
1/4 cup black olives, sliced
2/3 cup mozzarella cheese, shredded
4 tablespoons Parmesan cheese, shredded
Dash of each – salt, pepper, granulated onion and granulated garlic
- Place olive oil in a bowl with pastry brush.
- Brush pan with olive oil and place one filo sheet in a 8”x13” pan. Brush with olive oil lightly and continue until you have 6 layers of filo in the pan. (You can do this part ahead if you like and keep the crust in the fridge overnight.)
- Preheat oven to 375.
- Place sauce on filo crust and spread out with spatula. Then layer as follows: half the mozzarella cheese, then the mushrooms, onions, bell peppers, cherry tomatoes, olives and the remaining mozzarella and Parmesan cheese. Lightly sprinkle with seasonings, salt and pepper.
- Bake uncovered in oven for 12-15 minutes or until cheese begins to brown. Remove and let cool slightly about 5 minutes. Cut in squares and serve.
Total cooking time: 45 minutes