Crispy Microgreen, Tomato and Mushroom Phyllo Pizza
Crispy, flaky phyllo dough crust topped with fresh tomatoes, onions, cheese, and microgreens, is the perfect side dish or appetizer for a special meal, holiday event, or as an incredible lunch. A final drizzle of aged balsamic vinegar brings all the ingredients together in a delicious combination sure to satisfy your taste buds.
What you will need
Phyllo Dough
I used premade phyllo dough sheets from the freezer. They bake into the perfect crisp, flaky crust.
Microgreens
A combination of colorful and flavorful microgreens are the perfect fresh garnish.
Tomato
In season tomatoes are the most delicious, otherwise choose a cherry or heirloom variety for the best flavor.
Fresh Garlic
Feta, or goat cheese
A herbed variety would work well.
Parmesan or Asiago cheese
Onion
White, red, or thinly sliced green onion
Sliced Mushroom
Balsamic Vinegar
You can skip the balsamic, but I think it adds the finishing touch that brings this dish together.
Olive oil
Ingredients
9 sheets of phyllo dough
1 egg white
2-3 Tblsp Olive Oil
1 Garlic clove, grated, or 1 Tblsp minced garlic
1/4 cup parmesan or asiago cheese, grated
1/2 cup crumbled feta or goat cheese
1/2 cup sliced cherry tomato
4 oz sliced mushroom
1/4 cup onion, thinly sliced
Balsamic Vinegar for finishing
1 oz Microgreens, Broccoli or Spicy Mix
Directions
Preheat oven to 400 F. Thaw phyllo dough according to package. Mix together egg white and 2 tblsp olive oil. Brush one sheet of phyllo dough with egg white mixture and sprinkle with parmesan cheese. Repeat with each sheet of dough, layering on top of each other.
Brush the top layer with 1 tblsp olive oil mixed with minced garlic. Bake for 12-15 minutes or until starting to turn golden brown.
Top with onions, mushrooms, tomatoes, feta, and the rest of the parmesan cheese. Bake for 10-12 minutes.
Remove from oven and top with microgreens, balsamic vinegar, and a final drizzle of olive oil if desired. Cut into squares and serve.
Serves 4-6 as a side dish or appetizer