This recipe will make your homemade pizza nights easier—no more kneading or waiting hours for dough to rise. We’re using phyllo (filo) which is a paper thin dough often used in Greek and Middle Eastern cuisine. If you’ve ever eaten baklava, that’s phyllo dough! This is the crispiest and flakiest pizza you will ever eat and it makes a great base for any pizza – just add your favorite toppings!
Phyllo Dough Pepperoni Pizza
The crispiest and flakiest pizza ever!
Ingredients
- 10 sheets Phyllo Dough (thawed)
- 1 Egg White
- 3 tbsp Olive Oil (divided)
- 1 tbsp Water
- 1/2 cup Tomato Sauce or Pizza Sauce
- 1 cup Cheese (shredded)
- 12 slices Pepperoni
Instructions
- Thaw one roll of phyllo dough according to packaging instructions
- Preheat oven to 375ÂşF. Line a 9×13 sheet pan with parchment paper. Spray with cooking spray
- In a small mixing bowl, whisk together egg white, 2 tbsp olive oil, and water
- Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on baking sheet and lightly brush with egg white mixture
- Repeat with remaining sheets of phyllo dough
- Brush top layer with 1 tbsp olive oil
- Bake for 8 minutes or just until the phyllo starts to brown
- Spread tomato sauce evenly over dough. Sprinkle with cheese and top with pepperoni
- Bake 10-12 minutes or until cheese starts to melt. Remove from oven, slice, and serve
