Pepperoni Fillo Pizza

Fillo-Pastry-Pizza

Ingredients

Makes 1 pizza

8 sheets of Antoniou Fillo Pastry 

Olive oil for brushing 

Tomato paste

Mozzarella cheese

Pepperoni slices

Kalmata olives

Sun-dried tomatoes

Fresh basil

Method

Preheat your oven to 200 deg C and brush a round pizza tray measuring 32cm with olive oil.

To make the base, lay a piece of baking paper on a clean surface.  Lay a piece of fillo on top of the baking paper and brush liberally with olive oil.  

Lay another sheet on top of the fillo to form a “+” (plus).  Take two more sheets of fillo and place on top to form an “X”, ensuring all sheets are brushed with olive oil.  

Repeat this process once more to form a pizza base 8 sheets thick.

Fold the outer edges of the fillo stack towards the centre to form a circle shape, creating the crust of the pizza. Make sure it fits the pizza tray then brush the edges with olive oil.

Spread some tomato paste on the base, then sprinkle a little Mozzarella and lay your desired toppings on top.

Slide the pizza onto the greased pizza tray (removing the baking paper) and bake in your preheated oven until golden, approx. 15 mins. 

Allow to rest for 5 mins. before slicing with a sharp knife or pizza cutter.

Note: Make sure not to overload the pizzas with too many toppings.  Simple is the key here.

Recipe, styling and photography by Souvlaki for the Soul