Filo Pastry Pizza Recipe
Box of filo pastry (thaw first)
Olive oil (as needed)
1 small can tomato paste
Olive oil (equal amount to tomato paste)
Garlic (to taste, I use 3-4 medium cloves for a garlic supreme sauce)
Oregano or generic “Italian seasoning”
Salt and pepper to taste
Whatever your heart desires.
For the pizza pictured I used:
Organic Kale (Ironwood Farm)
Beautiful Eggplant (Fiesta Farms)
Pre-heat oven to 350 degrees
Roast the vegetables (except the kale)
Slice eggplant into thin circles, brush with olive oil, season with salt and pepper.
Lay the circles flat on a cookie sheet and roast in the oven until tender.
Slice the peppers and chop the asparagus into bite size pieces.
Brush with oil, season and roast along with the eggplant.
Remove vegetables from oven when nicely roasted
While the vegetables are roasting.
Lay out eight sheets of filo on a flat cookie sheet brushing each layer with olive oil. (I use parchment paper under the first layer as it will help to slide the pizza to the cutting board when done).
Pre-bake the filo until it reaches a light gold color then remove from oven and allow to cool. This will ensure and nice crispy crust.
Make the sauce:
Scoop the tomato sauce into a small bowl, add roughly an equal amount of olive oil.
Coarse chop your garlic and add it to your oil and tomato paste along with the oregano. Stir until well mixed.
Season to taste.
Spread the sauce evenly over the pastry making sure to get as close to the sides and corners as possible.
Lay the vegetables out in an appealing way.
Coarsely chop the kale and spread over the vegetables.
Add some grated Mozzarella cheese over the top of everything.
Sprinkle a bit more oregano then into the oven until the cheese is nicely melted.
We ate this beauty paired with Blue Moon’s 2012 Sirius Apple Cider. The crisp cider complemented the savory pizza, garlic and all.