Pizza Pie

Pizza Pie


My stomach is growling, I have cravings for food. Until now I have eaten not more than a couple of sandwiches and a prune bar. I’ve been busy today, in fact, so busy that I didn’t have proper time to eat something that ensures my stomach feels somewhat filled. That can happen, but it’s not recommended each day. So, my head (and stomach) is in the mood for a quick bite right now and pizza is the first thing that comes to mind. Having it delivered is not an option for me and after a quick check, I see enough ingredients to make something good out of it, so let’s move on out.

Duh, suddenly I realize, pizza dough, this needs to rise! Bye bye pizza! Make something else then? I’m poking my nose in my fridge and what do I see? Phyllo pastry! My brains immediately turn in overdrive. Phyllo pastry and pizza…. yep, a pizza pie it is!

The nice thing about making pizza yourself is that you can fill it with whatever you want and how much you want. Look, obviously I don’t need to explain to anyone how to make a pizza. There’s nothing special about preparing pizza yourself, but the only thing I want to point out is that making your own pizza is so much more fun and healthier than any ready-made ​​versions which are available in abundance, at least, that’s my opinion.

The ingredients I’m holding are: an eggplant, mushrooms, sun dried tomatoes, black olives, mozzarella, parmesan and pecorino cheese and basil. Definitely not a bad supply! All those times when I make pizza myself, I almost always smear it with basil pesto. Without a doubt, I prefer this above all other sauces. Delicious creamy with pine nuts, a clove of garlic, a bit of cheese and olive oil. The beauty of it is that it’s ready in no time, so this comes in handy too.

I start with preparing the eggplant. This I cut into slices and roast it under the grill so the taste of it will be strengthened.




Next are the mushrooms. These I cut also into slices and fry them briefly over high heat to take the raw away from it.




Meanwhile, I prepare the basil pesto, chop the remaining ingredients and cut the phyllo to size. All set to go stacking!


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I start with 5 sheets of phyllo pastry for the bottom, I smear it with the pesto and top it with the remaining ingredients, except Parmesan cheese. After this I repeat the same act again.


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I cover the top generously but loosely with phyllo pastry to get a nice effect. Finally, I coat the pizza pie with leftover pieces of mozzarella and sprinkle it with parmesan cheese. Then it goes into the oven.


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My pizza pie is ready. It’s not my intention to drag, but to be honest, this is the best pizza I’ve had in years. Okay, it has not become a quick bite after all ​​(all in all it takes an hour or so before it’s ready to charge), but the wait has been more than worth it and my growling stomach gets what it deserves. One thing is certain, however, I’m definitely going to prepare my pizza in its present form again. Buon appetito!!


Pizza Taart


Recipe Pizza Pie

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Serving Size: approx. 6 slices

Recipe Pizza Pie


  • 190 gr phyllo pastry
  • 1 eggplant
  • 250 gr mushrooms
  • 2 mozzarella balls
  • 150 ml basil pesto (SEE RECIPE)
  • 10 sliced black olives
  • 10 slices sun-dried tomatoes
  • grated parmesan cheese to finish


  1. Cut the eggplant into slices, season with salt and pepper and roast for 10 minutes.
  2. Cut the mushrooms into slices, season with salt and pepper and fry for 5 minutes.
  3. Prepare the pesto ACCORDING RECIPE.
  4. Preheat the oven to 200°C (or 180°C hot air).
  5. Grease a round cake pan or springform cake pan with neutral oil.
  6. Cut the phyllo pastry into the size of the bottom of the pan.
  7. Put 5 sheets of phyllo pastry on the bottom of the pan (these do not need to be tight).
  8. Spread 1 tablespoon of pesto and cover with eggplant, mushrooms, olives, sundried tomatoes and mozzarella slices.
  9. Again put 5 sheets of phyllo pastry on top of this, spread with pesto again and top it with vegetables and mozzarella.
  10. Make a total of 3 of these pesto/ vegetables/ mozzarella layers (keep a small amount of mozzarella for topping).
  11. Now place the last sheet in the pan. Do this loosely to get a nice effect.
  12. Press down the sides with a brush which is provided with oil.
  13. Cut the remaining places mozzarella into cubes and sprinkle over the cake.
  14. Sprinkle with grated Parmesan cheese (amount to choice).
  15. Bake for 25-30 minutes or until the mozzarella turns brown.

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