This is so super easy, it is ridiculous ! I had 5 or 6 phyllo pastry sheets left over in the refrigerator. When I unravelled them, I noticed they were torn, and broken, far from repair. I contemplated tossing them out, but that is far from what I really wanted. I wanted to do something with them. Tossing them out would just be pure waste…..So I decided I would just do my best, unravel what I could , put all the pieces together and of course use melted butter over each layer of pastry, and go from there. I really had no idea what I was going to concoct. Firstly I took out my baking tray, sprayed it with spray ‘n cook and prepared the phyllo pastry. The bigger pieces I placed at the bottom and basically just layered the bits on top of that. I folded the corners and edges in, to give it a bit of a rustic looking finish. The plan was that, that would act as a lip so to speak, to my filling so that my filling would not fall out.
At that point I had no idea what filling I was going to use. I had no idea whether this rustic pizza would be going back into the oven, it was a matter of…well….whatever happens, happens. ( I had not even taken photo’s at this point…I did not even know if it was worthy of being photographed!) Anyway, so the rustic base was done, and I decided to put it in the oven to bake until golden brown, with a couple holes made with a sharp knife in the base of the pastry (this just helps release some steam and will prevent the phyllo pastry from puffing up). Whilst that was cooking I had to think of a filling and to be honest, I had not decided until this rustic pizza was out of the oven, so it was a matter of grab, chop and disperse. Feta, cherry tomatoes, rocket, spring onions and toasted sunflower seeds ended up being the topping and so the Semi Healthy Rustic Pizza was born…AWESOME !!!
Rustic Semi Healthy Pizza
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time 25 minutes
Serves 1 or 2
5-6 sheets phyllo pastry
about 3-4 tablespoons of butter melted
1/2 disc of plain Clover Feta Cheese
8 cherry tomatoes, cut in half
1 spring onion, sliced thinly
8-10 fresh rocket leaves
a sprinkling of toasted sunflower seeds
Pre-heat oven at 180 degrees C.
Grease a medium sized baking tray.
Separate as best you can the phyllo pasty. Put a damp cloth on the remaining pastry so it does not dry out.
Place a layer of phyllo pastry on the baking sheet, and moisten liberally with melted butter. Continue this until all 5/6 sheets are done.
Then fold in the corners and the sides of the pastry, again moisten with melted butter.
Using a sharp knife, pierce the bottom of the phyllo pastry base a few times.
Place in pre-heated oven, until golden brown. (Check after ten minutes.)
Once the pastry is a nice golden brown colour, remove from the oven and continue to fill the pizza base with the crumbled feta cheese, cherry tomatoes, rocket leaves and toasted sunflower seeds.
(Alternatively you can use any topping you prefer)