Colorful bell peppers, tomato, lamb lettuce, and a sunny egg on Phyllo dough make this lighter version of pizza worthy of sharing for a light summer supper.
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the phyllo dough pizza
- 6-8 Filo pastry sheets
- 3 bell peppers
- 2 cloves of garlic
- 1 can (200g) tomato puree
- 1 egg
- Lamb lettuce
- Salt and pepper
- Olive oil and walnut oil
- Butter
Photo credit: © Eatwell101.com
Directions
1. Remove stem of the bell peppers. Cut into thin strips and discard the white pith and seeds. In a skillet, heat olive oil and a knob of butter. Add peppers and crushed garlic cloves. Season with salt and black pepper. Cook for 10 minutes, then add tomato puree and cook until bell peppers are tender.
2. Preheat your oven to 360°F(180°C).
3. Line a baking sheet with parchment paper. Layer the phyllo/filo sheets on top of one another, brushing each one generously with melted butter as you layer. Spread the bell peppers and tomato paste over the top, leaving a 1-inch border all around.
4. Bake for 5 to 10 minutes, until crisp and golden brown.
5. Meanwhile, cook eggs in a skillet, salt and pepper. Drizzle lamb lettuce with olive oil and walnut oil. When the pizza is done, remove it from the oven and top it with eggs and lamb lettuce before serving.
Phyllo Pizza with Egg and Peppers
by eatwell101
Yield: 2 servings
Prep Time: 10 min
Cook Time: 12 min
The perfect brunch recipe! A brilliant and lighter alternative to a traditional pizza crust.
Ingredients
- 6-8 Filo pastry sheets
- 3 bell peppers
- 2 cloves of garlic
- 1 can (200g) tomato puree
- 1 egg
- Lamb lettuce
- Salt and pepper
- Olive oil and walnut oil
- Butter
Instructions
- Remove stem of the bell peppers. Cut into thin strips and discard the white pith and seeds. In a skillet, heat olive oil and a knob of butter. Add peppers and crushed garlic cloves. Season with salt and black pepper. Cook for 10 minutes, then add tomato puree and cook until bell peppers are tender.
- Preheat your oven to 360°F(180°C).
- Line a baking sheet with parchment paper. Layer the phyllo/filo sheets on top of one another, brushing each one generously with melted butter as you layer. Spread the bell peppers and tomato paste over the top, leaving a 1-inch border all around.
- Bake for 5 to 10 minutes, until crisp and golden brown.
- Meanwhile, cook eggs in a skillet, salt and pepper. Drizzle lamb lettuce with olive oil and walnut oil. When the pizza is done, remove it from the oven and top it with eggs and lamb lettuce before serving.
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