Phyllo Dough makes amazing pizza! I have also made this type of pizza with puff pastry dough as well. They both turn out great! In this recipe, I decided to boil the dandelion greens in salt water prior to using to reduce the bitterness just a little. If you prefer their full flavor, just saute in a little oil to soften first.
1 bunch of dandelion greens,
2 Tbsp salt
4 quarts of water
3 medium beets, rinsed and sliced thin
1 Tbsp olive oil
1 phyllo dough or puff pastry package
2 tsp fresh rosemary, chopped
½ tsp fresh thyme leaves
1 cup ricotta cheese
1 cup shredded cheese, I used a goat cheese gouda
1 Tbsp olive oil
½ cup balsamic vinegar
First get the beets roasting:
Preheat oven to 425 degrees.
Wash and trim the beets, then slice thinly and toss with 1 Tbsp of olive oil and a sprinkle of salt. Place in a baking dish and cover with foil. Roast for 30-40 minutes, until the beets are tender.
Next prepare the dandelion greens:
Bring a large pot of 4 quarts of water to a boil with 2 Tbsp of salt. Chop the dandelion greens into 1 inch pieces and stir into the boiling salt water for about 5 minutes. Drain and set aside.
Lower the oven temperature to 375 degrees. Once the ingredients are prepared you can start to assemble the pizza. On a baking sheet, roll out your dough. Sprinkle ½ cup of the shredded cheese across the dough, then dollop the ricotta on top. Next layer on the roasted beets, dandelion greens, rosemary, and thyme. Drizzle with the last tablespoon of olive oil and sprinkle a little salt and pepper before putting into the oven. Bake for 20-30 minutes, checking on it occasionally; baking time will be determined by the type of dough you used. When you think it is about 5 minutes away from pizza perfection, add the remaining ½ cup of shredded cheese.
While the pizza is baking, place ½ cup of balsamic vinegar into a small saucepan over medium heat, stirring occasionally until the vinegar has reduced by half, about 15-20 minutes. The vinegar should coat the back of a spoon and be slightly thick.
Remove the pizza from the oven and and carefully transfer to a cutting board. Drizzle with the balsamic reduction, cut and serve.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo