Tomato Phyllo Pizza


An oh-so flaky pastry pizza crust, for those lighter days where you don’t fancy being weighed down by a regular pizza. In our Tomato Phyllo Pizza, we go for heirloom tomatoes for this recipe giving it a burst of delicious flavor! An alfresco dining dream for a summer’s evening with a glass of vegan wine and a side of our Summer Carpaccio.


  • 4 heirloom tomatoes
  • 1 tsp flaky sea salt
  • 1 small shallot
  • 1 clove garlic
  • 1 lemon
  • 1 cup vegan ricotta cheese, such as Kite Hill
  • 1/2 cup vegan cream cheese, such as Kite Hill or Follow Your Heart
  • 2 Tbsp nutritional yeast
  • Salt and pepper to taste
  • 3 Tbsp olive oil or melted vegan butter
  • 5 sheets frozen vegan phyllo pastry
  • Fresh thyme sprigs or other herbs
  • Handful of fresh Arugula


  1. Preheat the oven to 350ºF (180ºC).
  2. Core and slice the tomatoes, and place them on a towel-lined baking tray. Sprinkle them with flaky sea salt and let sit for 15 minutes. Then flip them. That helps drain some water from the tomatoes so the crust stays crisp.
  3. Meanwhile, thinly slice or chop the shallot and garlic, and place in a mixing bowl. Zest the lemon and squeeze the juice into the bowl (through your fingers to catch any seeds). Stir in the ricotta, cream cheese, and nutritional yeast, along with a little salt and pepper to taste. If the mix is too thick to spread, stir in a little water to thin it out.
  4. Line baking tray with parchment paper and brush with oil or melted vegan butter.
  5. Take a full sheet of phyllo and lightly brush it with oil or vegan butter. Then fold it over itself so the oiled sides are facing together. Oil the surface and fold the phyllo again. Oil the top side, then transfer the folded up sheet to one side of the prepared pan. Repeat with another sheet of phyllo, placing it over the first folded up sheet. Repeat that process with 2 more phyllo sheets, laying them on top of each other next to the ones already in the pan. This is your pizza base. Oil the last phyllo sheet, then tear it into strips and roll and ruffle them up, placing them around the edge of the crust in the pan to create a little rim.
  6. Spread the ricotta mix across the phyllo, then layer on the tomatoes, and drizzle with a little oil. Add a little fresh thyme, salt, and black pepper.
  7. Bake for 30 minutes. The tomatoes should be slightly wilted and the crust slightly golden and crisp.
  8. Toss the arugula with a little olive oil, salt, and pepper, then scatter it over the top. Slice the pizza into squares, plate it up, and enjoy.


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