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
Recipe Tips
Less is more
Make sure not to overload the pizzas with too many toppings. Simple is the key here.
Love your leftovers
Get creative with your pizza toppings and use leftovers or vegetables to create your very own pizza flavours.
Method
Before you begin this Filo Pastry pizza recipe, take your Filo Pastry out of the fridge to bring it up to room temperature.
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 filo pastry 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.
Learn how to make a Fillo Pastry Pizza Base