I love these easy, and light phyllo pizza bites! I baked these bites with phyllo dough crust, which is real easy to work with, and hardly has any fat in it. Hence, you get a great pizza bite with less than half the fat in an authentic pizza.Working with phyllo dough is simple, there is only one rule – don’t let the dough dry out. You should defrost the dough for at least 12 hours in the refrigerator. Once dough defrosted it is impotent to cover it with a damp towel. Keep in mind that phyllo leafs become gummy if too damp or brittle if too dry.You should work with one sheet at a time, covering the remaining phyllo sheets so they won’t dry out. These dough is really low-fat so you should brush each sheet with oil or butter, I always prefer extra virgin olive oil or melted coconut oil. This time I chose to go for pizza bites, but you can make this bites sweet and cinnamon-y just as easy, giving that phyllo dough as no dominant taste.
- 6 sheets frozen phyllo dough (11½ by 15 inches/ 38 by 30 cm each), thawed
- Pizza sauce
- 150 gr/ 5.3 oz ricotta cheese
- 5 tbsp sliced green olives
- 1-2 stalk basil leaf
- Preheat oven to 400°F/200°C.
- Line a baking sheet with parchment paper, and top with 1 phyllo sheet. Brush phyllo all over with olive oil. Repeat 5 times.
- With a pizza cutter slice the dough layers width wise, into 2.3 inch/6 cm width stripes.
- Spread pizza sauce on top of each stripe, sprinkle with ricotta cheese and top with sliced green olives. Decorate with basil leafs.
- Bake for 15-20 or until crust and cheese are golden brown. Let cool, and cut into smaller bites, about 5 pieces from each stripe.
I also love it with pineapple and mushrooms.
ID YOU MAKE THIS Phyllo Pizza Bites?
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