Beet and Vegan Feta Filo Pizza
If you love roasted beet and feta salad you will love this pizza. It is a great savory option for brunch because the filo dough compliments any traditional breakfast dishes you may be serving.
Equipment
- 1 baking sheet
- parchment paper
- Chef's Knife
Ingredients
- 9 sheets filo dough
- 2 tbsp olive oil
- 1 cup pesto store-bought or homemade
- 1 medium beet sliced
- ½ cup Violife shredded mozzarella
- 3 oz Violife feta crumble
- 2 Tbsp pine nuts
- 1 handful parsley leaves
- 1 handful mint leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 400° F
- Prepare pesto if making from scratch
- Toast pine nuts in small skillet over medium-low heat until golden
- Wash an slice beet in half and then in ¼ inch slices
- Toss with ½ Tbsp of olive oil and salt and pepper to taste and spread on a baking sheet lined with parchment paper
- Roast for 20 minutes flipping halfway through
- While beets are roasting lay one sheet of filo on a sheet of parchment paper and brush lightly with oil and top with another sheet of filo. Repeat this step until you have layered all of the filo dough.
- Brush top layer of filo lightly with oil and fold over edges to create a raised crust and poke all over with a fork.
- Spread half of the pesto over the dough and all of the mozzarella shreds.
- Bake in preheated oven for 15 minutes until crisp.
- Add the beet slices and roast for another 10 minutes until filo is golden and flakey.
- Pull from the oven and top with crumbled feta, remaining pesto, parsley leaves, mint leaves, pine nuts, and salt and pepper to taste.
Tried this recipe?Let us know how it was!