- 6 sheets phyllo pastry
- 8 tbsp (120ml/120g) butter
- 5 tbsp (75ml) finely grated Parmesan
- 8 ripe tomatoes
- 600g mozzarella
- flaky sea salt and milled black pepper
- small bunch of fresh basil leaves
- 3 tbsp (45ml) olive oil
A classic Italian salad transformed into a ‘pizza’, albeit one with a base of crisp phyllo pastry. Children who might turn up their noses at a Caprese salad – that sublime combination of tomatoes, mozzarella and fresh basil – are surprisingly enthusiastic when they see it presented in a form they know and love. Double this recipe if there are children at the table.
1. Heat oven to 170°C.
2. Unroll the phyllo pastry on a board and keep covered with a damp cloth.
3. Melt the butter in a pot or the microwave. Start by brushing the bottom and sides of a nonstick baking sheet, then line it with a sheet of phyllo pastry, allowing the edges to drape over the rim.
4. Brush the phyllo layer generously with butter and sprinkle with a tablespoon of Parmesan.
5. Add another sheet of phyllo and continue layering, brushing and sprinkling until you have used up all 6 sheets.
6. Trim any ragged edges and round off the corners with a pair of scissors.
7. Slice the tomatoes and the mozzarella and arrange the slices, alternately, in overlapping rows on the pastry. Sprinkle with salt and pepper.
8. Bake at 170°C for 10 to 15 minutes or until the pastry is crisp and golden, and the cheese has melted.
9. Remove from the oven, sprinkle with basil leaves and drizzle with the olive oil.
10. Cut into eight squares and serve immediately.
TIP: Make the phyllo-pastry base up to 6 hours in advance, but cover it tightly with several sheets of clingwrap so it doesn’t dry out. Slice the cheese and keep covered. The tomatoes should be sliced at the last minute.