PIZZA - ALBANIAN STYLE

Pizza - Albanian Style image

Yummmm, so good, such a lovely rustic pizza. Simple flavors that remain with you. Imagine, phyllo dough, and slow cooked tomatoes and onions that have released all their lovely flavors. This pizza has NO cheese, and you won't miss it... but if you simply can't live without cheese, then by all means you may add a little crumbled feta, parmesan or pecorino romano to taste.

Provided by Baby Kato @BabyKato

Categories Pizza

Number Of Ingredients 9

Ingredients

2 tablespoon(s) extra virgin olive oil
2 large sweet onions, cut into 1/2 inch slicesings
3 (14.5-oz.) cans stewed tomatoes, drained
2 tablespoon(s) fresh oregano to taste
3 tablespoon(s) fresh basil, chopped
pinch black pepper, freshly ground
pinch - sea salt, optional
1 package(s) thawed phyllo dough
1/8 cup(s) optional - crumbeled feta, shredded parmesan or ground pecorino romano

Steps:

Preheat oven to 375 F. Put a frying pan on medium heat and add 2 tbsp of olive oil. Once the oil is warm add the onions and cook on low for about 1 hour until they are caramelized.
Break the tomatoes into rustic coarse pieces and then add to the onions. Next add the herbs and remove the pan from heat. Stir well and set aside until needed.
Grease a 13x9 pan with olive oil and set aside until you are ready.
Cover your phyllo with a slightly damp tea towel. This will keep the phyllo from drying out, while you are quickly assembling the pizza.
Place one sheet of phyllo dough at a time across the bottom of the baking dish, allow the phyllo to drape over the sides of the baking dish.
Now brush the entire sheet with olive oil. Continue to do this until you have 5 sheets on the bottom of the dish.
Next, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. Then add another 3 sheets of phyllo dough, that have been brushed all over with olive oil. And again, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. And now add another 3 sheets of phyllo dough, that have been brushed all over with olive oil. Next, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. Then add another 3 sheets of phyllo dough, that have been brushed all over with olive oil. Lastly, add 1/3 cup of the tomato and onion mixture evenly over the phyllo dough in the baking dish. Then add your last layer of 3 sheets of phyllo dough, that have been brushed all over with olive oil.
You can now fold the draped sides of the phyllo dough, rolling inward to form a crust for the pizza.
Bake for 20-30 minutes, don't forget to check the pie as phyllo burns quickly. Once the pie has a beautiful golden crust, take it out of the oven and cool slightly before enjoying.