Forget flaccid pizza crusts. Phyllo pastry makes THE most perfect crispy, crunchy pizza base. Roasted Tomato, Kale & 3-Cheese Pizza with its whipped ricotta, feta & parmesan spread, roasted cherry tomatoes & garlicy kale chips…it’s time to get flaky.Jump to Recipe
When roasted, kale becomes crisp & chip-like with a slightly earthy flavor. Must nicer than its raw state of rubbery texture & grassy flavor. Sorry kale fans, but it’s truth. Roasted, it’s transformed. a
The tomatoes not only contribute color to what would be otherwise olive brown pizza, but their sweetness & juiciness is a lovely contrast to the crunch of the crust & kale.
In lieu of common tomato sauce is a three-cheese sauce that is so delectable it easily does double-duty as a dip with crudités. Keep that in mind for later. Especially is you opt for homemade ricotta.
This is the phyllo pastry I used – Athens, you’ll need half a box. You’ll find it in the frozen section of most supermarkets. Follow the thawing instructions on the package. This is important so the pastry is at its best. So forget those limp crusts & get a little flaky. It seems if ever there was a time to, it’s now. Stay safe & well everyone. Lots of love, Lovoni xo
ROASTED TOMATO, KALE & 3-CHEESE PIZZA
- 8 oz grape or cherry tomatoes, halved
- a pinch of sea salt & freshly ground pepper
- 4 oz feta cheese, crumbled & softened at room temperature
- 1 cup ricotta cheese
- 1.3 oz 1 1/3 cups finely grated, fresh Parmesan cheese, divided
- 4 to 5 stalks of kale
- 3 garlic cloves, thinly sliced
- 1 stick butter, melted 4oz/125g
- 1/2 1 lb/454g box phyllo pastry sheets, thawed according to package directions
- Line a baking sheet with parchment paper. Preheat the oven to 375°F (190°C).
- Arrange the tomato in a single layer on the baking sheet. Sprinkle with a good pinch of salt & pepper. Roast for 40 to 45 minutes until tomato is wrinkled & a little dry; set aside.
- Line another baking sheet (10 x 15-inch (25 x 38cm)) baking sheet with parchment paper, bringing it up over the sides to make it easier to remove the pizza after it’s cooked.
- Place feta, ricotta & 1 cup of parmesan in a food processor & process until smooth.
- Using a sharp knife, remove & discard the kale stalks. Tear or chop the leaves into large pieces.
- Line the prepared baking sheet with 1 or 2 sheets of pastry depending on the pastry size. The Athens phyllo pastry I used had 9 x 14-inch (23 x 35cm) sheets of phyllo so I used 2 phyllo sheets side-by-side per layer*. Brush the pastry lightly with some melted butter. Layer with another sheet of pastry and brush with a little more butter. Repeat with the remaining pastry & butter. You’ll have 10 layers of pastry (20 sheets).
- Carefully spread the ricotta mixture over the pastry. Scatter kale & tomato over ricotta; sprinkle with remaining parmesan. Bake in preheated oven, on the second bottom rack, for about 25 to 30 minutes or until the pastry is golden brown.
- Cut into 12 pieces to serve. Serve hot.