Filo Pastry Pizza

By Timos
Prep Time: 25 min
Cooking Time: 15 mins
Servings: 8

Jelly beans fruitcake lemon drops chupa chups marzipan sesame snaps jelly carrot cake brownie. Pastry gingerbread tart cupcake cake. Jelly-o pie gummies sesame snaps ice cream cheesecake. Pie pudding cake biscuit candy canes chupa chups candy canes biscuit. Croissant chocolate cake cookie topping sweet. Candy canes sesame snaps carrot cake carrot cake sesame snaps. Cheesecake pie sweet bear claw bear claw sweet macaroon. Cake gingerbread macaroon soufflé oat cake chocolate bar brownie brownie.


Ingredients

1 red onion- cut into wedges
1 red pepper – sliced & roasted
2 zucchini – sliced & roasted
10 cherry tomatoes – mixed colours, halved
8 filo pastry sheets – 30cm x 20cm
Olive oil for brushing
1 can Italian tomatoes – chopped
6-8 bocconcini – sliced
Black olives – pitted
Fresh basil leaves

Extra Tip

OptionalServe with dollops of store bought pesto & freshly torn basil leaves

Preparation

Preheat oven to 200C.

Put the red onion, red pepper, zucchini into an oven tray, drizzle with olive oil and season with salt and put into oven to roast for 10-15 mins or until just tender.  Cool.

Put the can of chopped tomatoes onto the stove top and reduce down until thick.  Cool.

Layer the filo sheets one on top of another, brushing each one with the olive oil as you layer.

Put the filo pastry pizza base onto an oven tray and spread the tomato sauce on top.  Top with the roasted vegetables then place the cherry tomatoes, black olives & bocconcini  on top again.

Bake in the oven for 10-15 mins or until cooked and golden brown.


Recipe Reviews

Leave your review

Share this recipe

You may also like

Asparagus, Courgette & Broccoli Tart

Asparagus, Courgette & Broccoli Tart

Ingredients 3 tbsp of olive oil8 sheets of filo pastry100g asparagusZest of 2 lemons2 courgettes50g breadcrumbsSmall handful of basil, mint or parsley or a combinationHandful of small salad leaves or herbs6 eggs (large)200g feta crumbled200g cream fraiche Preparation...

Mediterranean Salmon & Ricotta Pie

Mediterranean Salmon & Ricotta Pie

Ingredients 4 sheets filo pastry50 g (¼ cup / 60 ml) butter, melted Salmon and vegetable filling: 1 TB (15 ml) olive oil¼ cup (60 ml) sliced leek and / or onion1½ cups (375 ml) fresh vegetables, coarsely chopped or sliced (see Note)½ cup (125 ml) ricotta1 cup (250 ml)...

Spanakopita

Spanakopita

Ingredients 3 tbsp olive oil2 eggs, lightly beaten1 large onion, chopped120g ricotta cheese1 bunch of spring onions, chopped120g crumbled feta cheese1 clove garlic, minced25g pinenuts, lightly toasted (optional)250g spinach, rinsed and chopped8 sheets filo pastry250g...

Pin It on Pinterest