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 375ºF. Line a 9x13 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