Summer Phyllo Pizza
Bring a burst of sunshine to your table with this delightful Summer Phyllo Pizza! Crafted with layers of golden, flaky phyllo dough and topped with creamy ricotta, grated Parmesan, and vibrant summer vegetables like cherry tomatoes, zucchini, and yellow bell peppers, this pizza is as flavorful as it is visually stunning. Infused with garlic and accented by fresh basil, this dish is a perfect fusion of light, fresh flavors and crisp textures. Ready in just 35 minutes, it’s an elegant appetizer or light meal that's perfect for warm-weather gatherings, backyard barbecues, or a quick weeknight treat. Its beautiful presentation, vegetarian-friendly ingredients, and effortless elegance make this summer recipe a must-try for any occasion.
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Recipe Information
Ingredients
- 8 sheets Phyllo dough sheets
- 4 tablespoons Unsalted butter, melted
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 1 cup Cherry tomatoes, halved
- 0.5 medium Zucchini, thinly sliced
- 0.5 Yellow bell pepper, thinly sliced
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 tablespoons Fresh basil leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Unroll the phyllo dough sheets and keep them covered with a damp kitchen towel to prevent drying out.
Lay one phyllo sheet on the prepared baking sheet. Brush it lightly with melted butter. Repeat this process, layering and brushing each subsequent sheet, until all 8 sheets are stacked.
In a small mixing bowl, combine ricotta cheese, Parmesan cheese, 1 tablespoon of olive oil, minced garlic, salt, and black pepper. Mix until smooth.
Spread the ricotta mixture evenly over the top sheet of the phyllo dough, leaving about a 1-inch border around the edges.
Arrange the cherry tomato halves, zucchini slices, and yellow bell pepper slices over the ricotta mixture in a decorative pattern.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Sprinkle with crushed red pepper flakes if desired.
Bake in the preheated oven for 12-15 minutes or until the phyllo edges turn golden brown and crisp.
Remove the pizza from the oven and let it rest for 2-3 minutes. Garnish with chopped fresh basil just before serving.
Cut into squares or triangles and serve warm or at room temperature.
Nutrition Facts
Calories |
54 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
