Yes! you heard me correctly. I am so in love with this recipe I tried from the cook book Savory Baking by Mary Cech that I had to share it with you all. I make my dough, pizza sauce, and toppings. That said, having the option of whipping out some thing within minutes especially when you are stressed for time or have unexpected guests. This is BRILLIANT!!
My favorite part of it all aside from the no mess is that the phyllo dough base unleashes my adventurous soul allowing me to create various unique flavors. When I first tried the recipe, I stuck to the original recipe (fingerling potato and bacon). Once it registered how easy it was, I started playing around with ingredients. So far, the Roasted Grapes & Goat Cheese Pie was an incontestable winner on my dinner table. Did I mention it’s EASY?
Grapes & Goat Cheese Pizza
Roasting the grapes accentuates there sweetness, paired with tangy goat cheese, spicy red onions, and herbs de Provence – it’s a pie which can easily be served for brunch, appetizer, and dinner. It’s juicy, refreshing, and light – a flirty little teaser some could say!!
Unleash your gourmand soul and play with which ever ingredients you find in your fridge or pantry. It really is that simple. I can’t wait to create a dessert pizza from this recipe.
- 8 oz. frozen phyllo dough (defrosted)
- 1 cup grapes of your choice (red, black, or green), sliced half
- 8 oz. chevre
- 1/2 freshly grated Parmesan cheese
- Melted butter
- 1.5 cups thinly sliced red onions (mandolin)
- 1 tsp herbs de provence
- salt and pepper to taste
- Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
- Unwrap and unroll the thawed phyllo dough. Very gently but swiftly place one sheet each of phyllo dough on to both baking sheets. Lightly brush the entire sheet with melted butter. Place another phyllo sheet on top of the first sheet and brush again with melted butter. Repeat until all the sheets are stacked, brushing with melted butter each time.
- Place red onions and halved grapes all over the two stacked sheets. Sprinkle herbs de Provence, salt, and pepper, Parmesan, and goat cheese. Bake for 12 – 14 minutes until the crust is golden brown. Cut into squares and serve immediately.
To make the Fingerling Potato & Bacon Pizza: Follow the same method listed above to make the stacked sheets. Top the sheets with boiled and sliced fingerling potatoes, cooked bacon bits, 1 tsp fresh rosemary, and Parmesan cheese. I adore the creamy and delicate flavors of fingerling potatoes. Adding bacon to the mix is simply doubling the delight!! Feel free to omit the bacon if you are serving vegetarians, it is still divine!!
My creative wheels are spinning out of control. I can’t begin to count the endless options I have to create unique and bursting with flavor pies. Have you worked with phyllo dough before? I would love to hear from you…..until next time, have a blessed day!!