Tag Archives: phyllo pizza crust

Roasted Vegetable Vegan Pizza

So excited because today marks the first day of “Meatless May”!!!  Yes, the next 31 days are dedicated to all my veggie lovers, vegans and vegetarians looking for some new yummy recipes minus the meat!

Part of my inspiration for this month was the fact that my roommate recently decided to “go vegan” so I found myself attempting to make recipes for him!  I thought it was downright impossible at first, no butter, no eggs, no milk, no CHEESE, heaven forbid!  But it has actually become a fun challenge to create something flavorful and filling without all these ingredients!

Not all the recipes this month will be vegan (I can’t go a whole month without cheese, come on people!) but I will include a few in hopes that you all will embrace them and see how delicious vegan can be!

Never fear my carnivorous friends, while I usually post a “vegetarian option” at the bottom of each post, this month I’ll post an “add the meat” option for each recipe as not to exclude any of my meat lovers!

This first recipe is my favorite vegan dish so far!  Someone once said:  “Pizza is a lot like sex. When it’s good, it’s really good. When it’s bad, it’s still pretty good.” Pretty much true, some pizza is amazing, some is really good and some is pretty good and that’s all, there’s just no such thing as bad pizza!

Ingredients (makes 1 pizza – serves 2)

  • 1 large tomato (sliced)
  • 8 cloves garlic
  • 1 large onion (sliced)
  • 3 tbsp olive oil (divided)
  • 2 tbsp balsamic vinegar (divided)
  • 1 tsp italian seasoning
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil (sliced)
  • 1 tbsp brown sugar
  • 10 sheets phyllo dough

Start by roasting the tomatoes and garlic. Line a baking sheet with foil and place tomatoes evenly in rows with cloves of garlic in between. Drizzle 2 tbsp olive oil and 1 tbsp balsamic vinegar on top.  Next sprinkle italian seasoning and black pepper evenly, then top with strips of basil.

Roast at 425° for 40 minutes.

Now it’s time to caramelize the onions.

Heat 1 tbsp olive oil in a large skillet, then add the sliced onions.

Once onions become transparent add 1 tbsp balsamic vinegar and brown sugar.

Cook down until all liquid is absorbed and onions are a golden brown color.

Once cooked completely set to the side.  Now remove the roasted tomatoes from the oven.

Set to the side and prepare the phyllo crust. You want to make sure all of your ingredients are ready to go before you make the crust so that the phyllo dough does not dry out.

Lay the 10 sheets on top of each other and fold in half.  One at a time fold down the sheets of dough.

Brush (or spray) each layer with olive oil.  I chose the spray method for a faster process which is less likely to dry out the dough.

Repeat until all layers except the top have been coated then repeat on the other half. Finally coat the top and fold edges in to make the crust.

Once all edges are folded in spray or brush the crust with olive oil.

Start by topping with the caramelized onions.

Next, top with the roasted tomatoes and garlic.

Place into the 425° oven for 15 minutes or until the crust is brown and crispy.

Cut into square slices and serve!

This pizza is packed with flavor, light and crispy!

♣ “Add the Meat” Option: Cooked Pepperoni, Italian Sausage or Canadian Bacon could be added between the onions and tomatoes for meat lovers!