How to make it

  • Combine the sun-dried tomatoes and water in a small sauc3epan. Bring to a boil on medium-high heat. Boil for 7 to 10 minutes until tomatoes are softened. Drain, Cut tomatoes in half lengthwise. Set aside.
  • Preheat oven to 375 F. Melt butter. Lay one pastry sheet on ungreased 10 x 15 " baking sheet with sides. (Cover remaining pastry sheets with slightly damp tea towel.) Press pastry to fit in and up sides of baking sheet. Working quickly, brush pastry sheet with butter. Lay second pastry sheet on top, also pressing to fit in and up sides. Brush with butter. Repeat with remaining pastry sheets and butter.
  • Scatter garlic, mushrooms and sun-dried tomato over pastry. Arrange salami over top. Sprinkle with both cheeses. Bake for about 15 minutes until pastry is golden and crispy. Pizza will puff up during baking but will deflate once removed from oven. Cut into 8 pieces.

Reviews & Comments 7

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  • bugger 5 years ago
    Minor details ... but phyllo is nowhere near the same thing as puff pastry. And It's "portabella," not "portobellow." And it's "parmigiana" in Italian recipes, "parmesan" in French recipes. And "Asiago" is capitalized. But who's counting.
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  • deemum 10 years ago
    sounds great, someone suggested pesto, going to try something like this with pesto, fresh tomatoes and mozzarella tonight...
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  • mbalmr 10 years ago
    Wow, this sounds great. What a clever variation to traditional pizza!
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  • waterlily 10 years ago
    I'll be trying this soon. Thanks for sharing!
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  • lindal34 10 years ago
    This does look good. I have some homemade pesto that might go well on this too!
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  • justjakesmom 10 years ago
    Looks interesting. I've never worked with Phyllo pastry. I might have to try this. Thanks.
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    " It was excellent "
    jencathen ate it and said...
    I must try this! It sounds so delish. I think I'll try putting the artichoke or maybe even some grilled eggplant on top.
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