Sharon (Chase)...or anyone...Appy question

11 years ago

Looking for a knock your socks off appetizer for a work party on Monday.

What I would LOVE to make/take would be your stacked pizza. We have a regular oven in our breakroom so baking it would not be an issue.

But I wonder if it's possible to assemble ahead of time and just pop it in the oven before the festivities begin?

At first I thought that the phyllo might get soggy, but then I remember I make ahead and freeze your Spanikopita all the time.

What do you think? Can the Stacked Pizza be made ahead at least to a point where I don't have to fuss to much with it at work?

Thanks

Linda

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Comments (8)

wizardnm
11 years ago
Linda, I think the phyllo should hold up, as long as it doesn't get dried out before you bake it.

Check out the ideas on my link. Just click on the picture if you want a recipe.

Nancy

Here is a link that might be useful: Appetizer Ideas
doucanoe
Original Author
11 years ago
I did check out your Pinterest page, Nancy. Some mighty good looking ideas there as well. Those Buffalo Chicken Pizza Sticks look like a contender...

I kinda thought if I assemble the phyllo sheets ahead of time I could pop it in the freezer overnight, then leave it out to thaw when I get to work (the festivities start at 2pm). Then I could just top it with the sliced tomatoes and bake.

I think it would work. Thanks for your input.

Linda
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User
11 years ago
Linda I've made it several hours in advance with no issues but I do drain the tomato slices on paper towels before placing on pizza. Cover the whole thing in plastic wrap until ready to cook.

Although I've never done it, I think it would work well as you describe. Not sure if you would even need to freeze it but in that case I would simply butter the top layer, cover tightly in plastic wrap and add tomato etc before cooking.

No reason why it shouldn't work either way.

PS Its a great appy....one of my favorite , it just needs a sexier name.
doucanoe
Original Author
11 years ago
LOL, Sharon.....Sexy, huh? We could just call it "Stacked"! Or "Stacked App" to make it sound
tech-ier (is that a word?)

I think I'll try assembling all but the tomatoes, freezing overnite. Let it thaw during the day, then top with tomatoes just before baking.

Will let you know how it turns out. It is one of my favorite appys. I made it for Xmas and I think our eyes all rolled back in our heads when we tasted it! Yep, it's THAT good!

Linda
User
11 years ago
I'm sure it will work.....hope it goes over well.
lakemayor
11 years ago
Where can I find this stacked pizza recipe? I searched for it but didn't come up with it.

Karen
doucanoe
Original Author
11 years ago
Here you go Karen.

Stacked Pizza
posted by Sharon (Chase)

7 sheets phyllo pastry
1/2 cup butter melted
7 TBSP freshly grated parmesan
1 1/2 cups grated mozarella
1 sweet onion sliced thinly
5-6 roma tomatoes, sliced
1 tsp oregano
salt and pepper to taste ( I don't use any I find the parm salty enough and I
forget about the pepper!!!)
fresh herbs sprigs thyme, oregano or rosemary

Preheat oven to 375. Follow package instructions to thaw phyllo. Place 1 sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 TBSP of the parmesan cheese. Repeat until all layers are used. Press down firmly so layers stick together. Sprinkle top sheet with mozerella. Place onions on top then place tomatoes on top. Season with oregano. Bake for 20-25 minutes until edges are golden, and the bottom is cooked. Decorate with fresh herbs and cut into squares (squares can be cut in half to make two bite triangles)

Notes: I slice the onions and then cut the circles in half to arrange on top. I also try and line the tomatoes up in a diagonal pattern, I don't place them randomly, and then when I cut it I cut the squares so each piece has 1 roma slice. I also don't measure anything anymore I just sprinkle the cheese. I use rosemary but I cut the leaves off the stems. I've often cooked it with the rosemary on it. I also line my baking sheet with parchment paper.

Linda
lakemayor
11 years ago
Thank you Linda, It sounds so good. I'll bet it's really great in the summer when the tomatoes are fresh and very flavorful.

Karen

Sharon (Chase)...or anyone...Appy question

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