This sophisticated, yet simple stacked pizza is to die for! And no, you don't have to stack it like I did, but it is a pretty cool effect.
The stacked pizza name comes from the stacking of the layers of tender, phyllo pastry that make up the pizza crust.
Although it takes a few minutes to brush on the butter and sprinkle the cheese between layers, I can guarantee it's worth every second! The flaky, buttery, cheesy layers of pastry literally melt in your mouth.
Try it with a glass of red wine (pairing perfection) or sans alcohol. Either way, it' s a delicious and satisfying snack or appetizer for kids and adults alike!
Step 1: Supplies:
10 sheets thawed phyllo pastry (to thaw phyllo, folllow package instructions-usually it's overnight in fridge)
1/2 cup butter, melted
10 Tblsp freshly grated parmesan cheese
1/2 cup crumbled feta cheese
3/4 cup fresh baby spinach
1 1/2 cups grated mozzarella cheese
1 onion, finely chopped
3-4 Roma tomatoes, sliced length-wise
1 tsp. dried oregano
Fresh herb sprig (thyme, orgegano, rosemary) - I use oregano
baking sheet- I use 15.5 X 11.5 inch baking sheet , as it fit the phyllo sheets best, but you could use a regular baking sheet
non- stick cooking spray
*Alternatively: you can add your own toppings ( anchovies or peppers etc..) but don't overload, as this is a thin delicate crust!