Tomato Phyllo Pizza with Vegan Ricotta
Ingredients
For the Pizza:
- 4 Heirloom tomatoes, cored and sliced
- 1 tsp Flaked salt
- Vegan phyllo pastry, found in the frozen section
- 3 Tbsp olive oil, or melted vegan butter
- Few sprigs of fresh thyme
- Sea salt
- Black pepper
- Olive oil or rosemary oil (optional)
For the Vegan Ricotta:
- 1 C Vegan ricotta (Kite Hill recommended)
- 1/2 C Vegan cream cheese (Kite Hill or Follow Your Heart recommended)
- 2 Tbsp Nutritional yeast
- 1 Lemon, zested and juiced
- 1 Tbsp Shallot, thinly sliced
- 1 clove Garlic, thinly sliced
- Water (to thin)
For the Arugula Topping:
- Arugula
- Olive oil
- Sea salt
- Black pepper
- Lemon juice
Instructions
Prepare the Tomatoes:
- Place tomato slices on a kitchen towel-lined baking tray.
- Sprinkle with flaked salt.
- Flip after 15 minutes to drain excess water. This will help prevent a soggy pizza.
Make the Vegan Ricotta:
- In a bowl, mix ricotta, cream cheese, nutritional yeast, garlic, shallot, lemon zest, and lemon juice.
- Add a little salt and pepper.
- Stir to combine.
- Add a little water to thin out the mixture.
Preheat the Oven:
- Preheat the oven to 350-375°F (temperature may vary depending on the oven).
Prepare the Phyllo Base:
- Line a baking tray with parchment paper and brush with oil or vegan butter.
- Take a full sheet of phyllo and lightly brush with oil.
- Fold over with oiled sides facing together, then oil the surface and fold again.
- Repeat with 8 layers. This creates your pizza base.
- Roll up and ruffle pastry to create a crust around the outer layer.
Assemble the Pizza:
- Spread ricotta in the center of each phyllo sheet, leaving the ruffled edges clear.
- Layer tomato slices on top of the ricotta.
- Drizzle with a little oil (olive oil or rosemary oil, if using).
- Add a little fresh thyme, black pepper, and sea salt.
Bake the Pizza:
- Cook in the oven for 30 minutes.
- The tomatoes should be slightly wilted and the crust slightly golden. Check that the phyllo is cooked through and the middle is not soggy.
Prepare the Arugula:
- Toss arugula with a drizzle of olive oil, a pinch of sea salt, black pepper, and a squeeze of lemon juice.
Serve:
- Slice pizza in half.
- Plate up.
- Sprinkle with a little salt and top with fresh arugula.
Video Description
Chef Chad Sarno is back in the Wicked Kitchen for Episode 2, where he shows us how to make a family-friendly phyllo dough pizza with an oh-so-flaky crust! Break out those heirloom tomatoes and let's get cooking! The sweetness of the heirloom tomatoes paired with the creamy citrus notes of the ricotta works perfectly with the flakey crust and bite of fresh arugula. A great family addition to those pizza nights.
Full recipe below!
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FULL RECIPE:
Serves: 4
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
INGREDIENTS
4 Heirloom tomatoes, cored and sliced
1 tsp Flaked salt
1 C Vegan ricotta, our favorite is Kite Hill if not making it yourself
1/2 C Vegan cream cheese, our favorites are Kite Hill or Follow Your Heart, if not making yourself
2 Tbsp Nutritional yeast
1 Lemon, zested and juiced
1 Tbsp Shallot, thinly sliced
1 cloves Garlic, thinly sliced
3 Tbsp olive oil, or melted vegan butter
Vegan phyllo pastry, found in the frozen section
Few sprigs of fresh thyme
Arugula, tossed in a drizzle of olive oil, pinch of sea salt, black pepper and squeeze lemon juice
INSTRUCTIONS:
Preheat the oven to 350/375
Place tomato slices on a kitchen towel lined baking tray, sprinkle tsp flaked salt on tomatoes. Flip after 15 mins. This will help drain a bit of the water from the tomatoes.
Mix ricotta, cream cheese, nutritional yeast, garlic, shallot, lemon zest and lemon juice with a little salt and pepper, stir to combine. Add a little water to thin it out.
Line baking tray with parchment paper and brush with oil/vegan butter
Take full sheet of filo and lightly brush with oil, fold over with oiled sides facing together, then oil surface and fold again. Repeat with 8 layers. This is your pizza base. Roll up and ruffle pastry to create a crust around the outer layer.
Spread ricotta in the centre of each filo sheet, layer tomatoes on top, drizzle a little oil and add a little fresh thyme, black pepper and sea salt.
Cook in oven for 30 mins. Tomatoes should be slightly wilted and crust slightly golden.
Slice pizza in half, plate up, sprinkle a little salt and top with fresh arugula, lightly tossed with oil, salt, pepper and lemon juice.