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:
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!
Step 2: Preheat and Spray Pan
Spray baking sheet with non-stick cooking spray.
Step 3: Brush Pastry With Butter
Place first sheet of phyllo on baking sheet, brush with butter then sprinkle with 1 Tblsp. Parmesan cheese and 1 Tblsp mozzarella cheese.
Repeat above until all sheets are used.
Press firmly so layers stick together.
Press excess pastry down at edges to make crust
Step 4: Add the Toppings
Sprinkle top sheet with dried oregano and onion
Sprinkle on remaining mozzarella and feta cheese
Add spinach and black olives
Slice tomatoes length-wise.
Arrange tomato slices on top, then top with sprigs of fresh oregano (or thyme or rosemary- whatever your preference)
Step 5: Bake
Bake for 20-25 minutes, until edges are golden.
Cut into 12 squares, then those squares into halves (triangles).
Stack if desired and serve.