When he ate the entire slice I busted out laughing! Chef Jean Pierre has such an expressive face and can be so comical. One of my favorite channels for sure.
I'm half Greek, my wife is Italian. Interesting combination, but so far it's lasted 54 years. I'm not a pizza person because of the dough and usually cr🦆ppy tomato sauce (take out), my wife loves it. This is one we can agree on. I will be making this tonight. You did it again!
@@lawrencemay8671 i make my own sauces as well. I usually start with 8 #10 cans of crushed tomatoes and freeze it for "17 years". I prefer white or margarita pizza, if I eat pizza at all. Red, pink, pesto or Alfredo for pasta.
One of the best things about you Chef is your willingness to scorch your mouth on a regular basis for the viewer! One could argue, "does this guy ever learn??? Let it cool!!!" But I think it's simply dedication to your art! You make it and damn it you taste it, burned palate be damned!!! And your oh so nonchalant "maybe wait till it cools a little" while I'm sure you're in agony is just hilarious! As the French would say, ça arrache la gueule!!! Love love love your enthusiasm. It is soooooo contagious!!!
I think I've commented more on Chef Jean-Pierre's videos more than any other youtube channel, but I can't stop because he just cheers me up every time. Love the way he cooks so much.
Remember: comments help promote the video because the algorithm favors videos with lots of interaction. Sometimes i feel like a cad commenting my random jibberish. But, JP always confirms that he genuinely loves hearing from us and it helps the channel reach more people. So, let us all continue to babble away and also send this guy praises for being the best instructor we could have imagined. I'm noticing some of these huge, much younger youtubers are changing their game to keep up with JP's style. They dont stand a chance! 🤭
Quel artiste ! Quel panache ! It's over midnight and now we are hungry... ! Your recipes are fantastic shows ! It reminded me the best pizza I ever ate in Italy, in Alessandria (northern Italy), it was a very thin pizza and I always wondered how they did it... Thank you ! Mystery solved ! Hi from Haute-Savoie
Never made pizza with Phyllo dough. Best ingredients that are simple, and refined, for optimal flavor. Always bringing years of experience, joy, fun to his cooking, and ideas to share. Chef Jean-Pierre is sensational. Pls dnt stop doing what you do
I am Italian American that is a true thin crust fanatic. Italians usually make thin crust, but looks like it might be my perfect pizza. Tomorrow I will go and but the dough and toppings and end up with the perfect thin crust pizza. You are the best chef on tv. Who needs those phony food channel show offs. You are simply sincere and entertaining and truthfully show how to cook food with your own preferences. Love your show.
Je sais Jean-Pierre that everyone wants you to taste what you make, including me...It just makes it more real ! But it's hard to taste properly when it's so hot ! Thank you for the effort, fingers wiggling & everything ! God bless you J-P !!!!
I just like this guy, it's a pity he is half the world away; Chef, thanks a lot, you just show how to have fun while cooking and there is always some new idea and trick up your sleeve.
Chef, my day wouldn't be complete without watching you burn the heck outta your mouth. You truly are the best. God bless you, your family, and your crew there in the kitchen.
My wife is going to love this. Especially the pizza baking mesh. We use pita bread because we are lazy but the phyllo looks worth the work. I would imagine that you cannot get real crazy with heavy wet toppings that would make the phyllo soggy. I thought that might happen with the tomatoes but it held up great! Thank you chef JP for making our lives better.
These are absolutely delicious !! I have made this several times, once with basil pesto, carnalized onions, baby Portobello mushrooms and spinach using the same cheese's. I made several each time and they reheated easily in the oven for a few minutes. Making again for New Year's Eve to serve my guests. Thank you Chef for another great recipe and easy to follow video.
This dish taste delicious, look fancy and easy to make. The pesto is top-notch, the dough is very delicate. Highly recommend for people who have home party or on a special date. I made this and it was the bomb, my gf told me i cook like a pastry chef lol. Thank you chef for this wonderful recipe ❤
Wow 😲😲😲 Yummy 😋🤤 Chef greatings from the Philippines Zambales My Favorite 😋 Pizza 😋🤤🍕thank for your sharing Recepie God bless you Always More Power love love 😘😘😘 it Recepie please 🥺
Chef, I made your recipe today. It is amazing & wonderful. Did not want to run to the store, so I made the Phyllo "dough" myself. This is why I do have a pizza steel and always some Gruyere cheese and tomatoes available with some frozen basil (homegrown). This is so much easier than the other pizza doughs I know. Thank you! It gave a wonderful crisp pizza, super thin. I like that.
Man I love this guy. You put a smile on my face every video. Even if I don’t care for the recipe. We love you Chef JP!!! God Bless you and God Bless America!! Salute! 🇺🇸🇺🇸
I am definitely going to make this It looks so good, but the part of this video - I love the most - when you shove the whole slice that just came out of the oven into your mouth!! You are amazing!!! In a great way😁🎉😁
Great Caesar Salad from you Chef JP. . Really wonderful. Mixed with a sense of humour makes it ever tastier. . Thank you again for your Great Teaching Techniques . You explain how & why. . When we make your Recipe we know why we are doing certain things, Thank you . Very happy to see your Burnt finger is now good again, . God Bless you & you Team that help make your Videos so good to Watch, the information they give us is Appreciated. God Bless one & All. ☘️☘️☘️
I made your traditional thanksgiving gravy for thanksgiving this year..........man that was impressive, I'll never go back to the drippings method I was using (like most of us....) ever again!!
My wife has been making this for years. Not sure where she got the idea from but she makes it from time to time. It’s very easy to make and very delicious
I was very skeptical when I read the title of this post...pizza with phyllo crust. Strange, to say the least. But after watching, and seeing you stuff that whole slice in your mouth, I'm convinced that it's got to be good and will be making it.
This was so GREAT!! Your personality is over the top!! I'm going to make this pizza for the super bowl weekend and will enjoy watching the video over and over and over!! LOL!! Thank you!!!
Thin, crispy,, and full of flavor,, especially the fresh basils! The whole slice at one bite! Very thin crust and thin topping! Will definitely try it out in next couple of days! Just Ned phillo crust!
👏👏👏👏👏🌹🌹🌹😘 I made this Ingenious receipt! Wow, Wow,, Turn out Amazing and delicious. Thank you to your educational tutorial and skills, Greetings from Singapore 🌹🌹🌹 Edith, a happy and appreciative Subscriber.
Phyllo crust pizza! I love phyllo and I had actually thought about trying it as pizza crust but didn't know if it would work or how to do it ... thank you, Chef !!!
Omg taking that tonight for my son he loves Margarita Pizza this looks way better I always have pesto Frozen in my freezer I put organic kale in the pesto and it gives it a really smooth rich flavor for some reason and it makes a lot more
Hi chef. Made some breakfast. Toasted cheese and tomato sandwich and guess what. I made mash potatoes to. Couldn’t wait to try my new ricer. The ricer is awesome. Potatoes super light and fluffy. Mixed in some milk olive oil and a drop of truffle oil salt pepper. Folded it in really gently. Best potatoes ever. Definitely a game changer. Thanks for using one on your other video.
At first I thought, oh boy, chef has lost it, time to put him in a home...mama mia, phyllo for a pizza. Then I seen how amazing it was coming together. I'm in the mood to experiment with puff pastry to make a pizza now.
I made the turkey, stuffing (but with normal bread), the gravy and string beans almost identical to your recipes! They were fantastic!! Great recipes and can’t wait to make more like this one!
Hello Chef Jean Pierre, the pizza looks fantastik. But watching you cook is priceless. Funny, great advice and very comical. Thank You for all the amazing recipes you teach us. Best Regards. Pierre
i can one-up (or down, as you prefer...) i do pizza with the 10" soft tortilla rounds, in a crepe pan, with a pyrex lid... on the stovetop! been doing it for 28 years now. light olive oil on the pan, low-med temp (on electric stove) topped about the way you do the one here... light toppings... about 4 min to done! cheers!
As always, an amazing recipe and entertaining video. But I really really come here for when Chef eats something hot. The eyes and the fingers says it all. Happy Thursday!
When he ate the entire slice I busted out laughing! Chef Jean Pierre has such an expressive face and can be so comical. One of my favorite channels for sure.
Totally agree! I laugh as much as I learn!
Yep, i laughed so hard!
1st joke 50 seconds in was also funny. Chef's mouth was made on planet Venus. I can't do that stuff.
Completely agree. I love this guy.
It is my favorite channel now I'm watching it everyday
Jean Pierre just makes everybody’s day better. 🙌
Agree
So true
He truly does!!!
Well said!
@@dutybound525 niiiice 🤣
It's not possible to not love you, Chef!!!
I'm half Greek, my wife is Italian. Interesting combination, but so far it's lasted 54 years. I'm not a pizza person because of the dough and usually cr🦆ppy tomato sauce (take out), my wife loves it. This is one we can agree on. I will be making this tonight. You did it again!
I make marinara sauce for my pizza. You can store it and use for many things
54 years🤗🎉🍾
You can call it Pizza Gritaliana ;-))
@@lawrencemay8671 i make my own sauces as well. I usually start with 8 #10 cans of crushed tomatoes and freeze it for "17 years". I prefer white or margarita pizza, if I eat pizza at all. Red, pink, pesto or Alfredo for pasta.
@@lawrencemay8671 Married out of the womb. 😁
One of the best things about you Chef is your willingness to scorch your mouth on a regular basis for the viewer! One could argue, "does this guy ever learn??? Let it cool!!!" But I think it's simply dedication to your art! You make it and damn it you taste it, burned palate be damned!!! And your oh so nonchalant "maybe wait till it cools a little" while I'm sure you're in agony is just hilarious! As the French would say, ça arrache la gueule!!! Love love love your enthusiasm. It is soooooo contagious!!!
He should have a little fan there to cool it down
@@richardwind2859 dat aint part of the show
We can tell it’s delicious when he stuffed the whole slice into his mouth. Thank you chef!
I think I've commented more on Chef Jean-Pierre's videos more than any other youtube channel, but I can't stop because he just cheers me up every time. Love the way he cooks so much.
Remember: comments help promote the video because the algorithm favors videos with lots of interaction. Sometimes i feel like a cad commenting my random jibberish. But, JP always confirms that he genuinely loves hearing from us and it helps the channel reach more people. So, let us all continue to babble away and also send this guy praises for being the best instructor we could have imagined.
I'm noticing some of these huge, much younger youtubers are changing their game to keep up with JP's style. They dont stand a chance! 🤭
Quel artiste ! Quel panache ! It's over midnight and now we are hungry... ! Your recipes are fantastic shows ! It reminded me the best pizza I ever ate in Italy, in Alessandria (northern Italy), it was a very thin pizza and I always wondered how they did it... Thank you ! Mystery solved ! Hi from Haute-Savoie
Never made pizza with Phyllo dough. Best ingredients that are simple, and refined, for optimal flavor. Always bringing years of experience, joy, fun to his cooking, and ideas to share. Chef Jean-Pierre is sensational. Pls dnt stop doing what you do
I am Italian American that is a true thin crust fanatic. Italians usually make thin crust, but looks like it might be my perfect pizza. Tomorrow I will go and but the dough and toppings and end up with the perfect thin crust pizza. You are the best chef on tv. Who needs those phony food channel show offs. You are simply sincere and entertaining and truthfully show how to cook food with your own preferences. Love your show.
Amazing!
Creatively delicious!👏👏
Thank you for sharing.
Greetings from Singapore🌹🌹🇸🇬
Edith
Thank you so much 👍😀
Jeanne Pierre you make my day! Love how many vegetarian friendly recipes you have. Can't wait to make this!
My favorite Jean Pierre Video!
So Adorable!
Greetings from southcentral Texas USA 🇺🇸: fabulous; thank you: again, thank you
Watching you is truly one of the "feel good" moments of the week mon ami. Greetings from Dubai
I think it's too cute when you eat things when they are too hot, and your fingers go crazy! 😘 🥂
I can see u love your work by entertaining your viewers. Best of life to you.
An interesting twist on pizza. Why am I surprised? Chef Jean-Pierre creates magic each time he puts out a video.
I’ve never seen someone eat a whole slice of pizza in one mouthful, that was impressive.
Even a child could do it! 😉
Pesto with shrimps sounds delicious
😅😅😅
That tiny slice? You guys exaggerate
@@pistolpete8231 nevertheless people generally don't put a whole slice into their mouth at one time.🍕😂
Warning, warning, to all the eye-talians.... Best show on earth
Caramelized onions on this Pizza under the tomato yes please ! Another Winner Jean-Pierre :)
I'm half Greek and half Italian and I approve this recipe. ❤👏
Je sais Jean-Pierre that everyone wants you to taste what you make, including me...It just makes it more real ! But it's hard to taste properly when it's so hot ! Thank you for the effort, fingers wiggling & everything ! God bless you J-P !!!!
Thank you Luc! 😂😀👍
Made this after watching another brilliant Jean-Pierre video……. and “MAMMA MIA” fabulous idea Much love to you Sir from New Zealand 💕💕
I just like this guy, it's a pity he is half the world away; Chef, thanks a lot, you just show how to have fun while cooking and there is always some new idea and trick up your sleeve.
lol those 🦆ppy tomatoes!
I'm italian and I incorporate other cultures and techniques...it's how you discover amazing things, I say rock the Philo pizza
Efharisto Chef!!! We love you in Greece!!
Chef, my day wouldn't be complete without watching you burn the heck outta your mouth. You truly are the best. God bless you, your family, and your crew there in the kitchen.
Thanks for easy peazy pizza. Not practical making dough in our camper.
Instead of stone, we use pre-heated cast iron skillet. Works amazing!
My wife is going to love this. Especially the pizza baking mesh. We use pita bread because we are lazy but the phyllo looks worth the work. I would imagine that you cannot get real crazy with heavy wet toppings that would make the phyllo soggy. I thought that might happen with the tomatoes but it held up great! Thank you chef JP for making our lives better.
These are absolutely delicious !! I have made this several times, once with basil pesto, carnalized onions, baby Portobello mushrooms and spinach using the same cheese's. I made several each time and they reheated easily in the oven for a few minutes. Making again for New Year's Eve to serve my guests. Thank you Chef for another great recipe and easy to follow video.
Can I be your new year's guest? Lol
Great cook and authentic guy, those moments when he makes fun of himself are amazing... Mama mia !
Just call him "CHEF FEEL GREAT"...always make my day better watching Chef's videos
You crack me up....what part of IT JUST CAME OUT OF THE OVEN did you forget? Looks good Chef!!!
As a proud Greek I've been waiting so long for something like that
As a Greek I'm pretty sure it will be more decadent with phyllo...must try! ❤️
Probably my favourite and most wholesome chef out there! Your videos helped me become a much better homecook, thank you very much Chef!! 😄😄
I love puff pastry pizza so I will have to try it with phyllo. thanks Chef
I’ve started watching g this guy and I’m HOOKED! He’s AWSOME!
Thank you 🙏
Absolutely enjoy watching Chef Jean-Pierre. My favorite Chef.
Thank you my friend ! You always bring a smile to my face, motivate me to cook better and try new things. Bon Appetite!
This dish taste delicious, look fancy and easy to make. The pesto is top-notch, the dough is very delicate. Highly recommend for people who have home party or on a special date. I made this and it was the bomb, my gf told me i cook like a pastry chef lol. Thank you chef for this wonderful recipe ❤
Make sure she is a medium rare type of gal before she thinks she can marry her new chef! :)
So entertaining,thanks for sharing 👍❤️😊
Wow 😲😲😲 Yummy 😋🤤 Chef greatings from the Philippines Zambales My Favorite 😋 Pizza 😋🤤🍕thank for your sharing Recepie God bless you Always More Power love love 😘😘😘 it Recepie please 🥺
Chef Thank for another great way to make a meal, my wife and I never get tired of watching you.
Chef, I made your recipe today. It is amazing & wonderful. Did not want to run to the store, so I made the Phyllo "dough" myself. This is why I do have a pizza steel and always some Gruyere cheese and tomatoes available with some frozen basil (homegrown). This is so much easier than the other pizza doughs I know. Thank you! It gave a wonderful crisp pizza, super thin. I like that.
The taste testing at the end of all videos are so entertaining!! You are hilarious Chef 😂😂 and of course it looks delicious!
Love that this is live and deals with on the spot changes.
Grand kids are coming. They love to make pizza and now we have a new way to do it. Thanks, Chef
8:20 look how air comes out of the pizza. So cinematic. Man is a artist
Thank you beloved chef. This was a new concept for me. I will try it.
This Greek Loves Your Recipe Chef JP !! Thanks Sir !!
Oui Chef ! ! ! Phyllo Crust Pizza ~ Easy Quick Crispy Option ! ! ! Thank You ! ! !
Definitely going to make this one. Mmmmmmmm. Well played skipper. Very nice. 😊😊😊
Man I love this guy. You put a smile on my face every video. Even if I don’t care for the recipe. We love you Chef JP!!! God Bless you and God Bless America!! Salute! 🇺🇸🇺🇸
I am definitely going to make this It looks so good, but the part of this video - I love the most - when you shove the whole slice that just came out of the oven into your mouth!! You are amazing!!! In a great way😁🎉😁
Great Caesar Salad from you Chef JP. . Really wonderful. Mixed with a sense of humour makes it ever tastier. .
Thank you again for your Great Teaching Techniques . You explain how & why. . When we make your Recipe we know why we are doing certain things,
Thank you . Very happy to see your Burnt finger is now good again, .
God Bless you & you Team that help make your Videos so good to Watch, the information they give us is Appreciated.
God Bless one & All. ☘️☘️☘️
I made your traditional thanksgiving gravy for thanksgiving this year..........man that was impressive, I'll never go back to the drippings method I was using (like most of us....) ever again!!
You always make me smile. 😎❤️
Awww Chef...you are great! I love the way you wave your fingers when you eat something hot! Amazing! 😆☺️🤣
My wife has been making this for years. Not sure where she got the idea from but she makes it from time to time. It’s very easy to make and very delicious
Ty and God bless you everyday Chef - grateful in Houston , Tx
You surely entertain yourself!
I can taste it. Great texture and taste! 👍😋
I was very skeptical when I read the title of this post...pizza with phyllo crust. Strange, to say the least. But after watching, and seeing you stuff that whole slice in your mouth, I'm convinced that it's got to be good and will be making it.
Excellent Chef Jean-Pierre! 👏👏👏👏👍🥂
This was so GREAT!! Your personality is over the top!! I'm going to make this pizza for the super bowl weekend and will enjoy watching the video over and over and over!! LOL!! Thank you!!!
Pesto with noodles and steak is absolutely wonderful!
Thin, crispy,, and full of flavor,, especially the fresh basils! The whole slice at one bite! Very thin crust and thin topping! Will definitely try it out in next couple of days! Just Ned phillo crust!
The crunch!!!
A Master at His Craft! Absolutely LOVE this episode! You've given me my weekend treat!!!
JP. You are incredibly awesome my friend. It really is delicious 😋 and easy to make. Thanks.
👏👏👏👏👏🌹🌹🌹😘
I made this Ingenious receipt!
Wow, Wow,,
Turn out Amazing and delicious.
Thank you to your educational tutorial and skills,
Greetings from Singapore 🌹🌹🌹
Edith, a happy and appreciative Subscriber.
CHEF,sei numero UNO!!!! Grazie mille.
Make pizza all the time but have never tried this. Looks fantastic! Can't wait to give it a try.
Phyllo crust pizza! I love phyllo and I had actually thought about trying it as pizza crust but didn't know if it would work or how to do it ... thank you, Chef !!!
Great chef and so funny.. 😊👍
Omg taking that tonight for my son he loves Margarita Pizza this looks way better I always have pesto Frozen in my freezer I put organic kale in the pesto and it gives it a really smooth rich flavor for some reason and it makes a lot more
You are such a great cook and I love your sense of humor. Thank you as always for sharing.
Hi chef. Made some breakfast. Toasted cheese and tomato sandwich and guess what. I made mash potatoes to. Couldn’t wait to try my new ricer. The ricer is awesome. Potatoes super light and fluffy. Mixed in some milk olive oil and a drop of truffle oil salt pepper. Folded it in really gently. Best potatoes ever. Definitely a game changer. Thanks for using one on your other video.
I'm going to try this for a appetizer at Christmas
At first I thought, oh boy, chef has lost it, time to put him in a home...mama mia, phyllo for a pizza. Then I seen how amazing it was coming together. I'm in the mood to experiment with puff pastry to make a pizza now.
We are going to enjoy this! Merci, Chef!
Super JP.
Thx - Merci.
Dominique.
Looks delicious!
I made the turkey, stuffing (but with normal bread), the gravy and string beans almost identical to your recipes! They were fantastic!! Great recipes and can’t wait to make more like this one!
Hello Chef Jean Pierre, the pizza looks fantastik. But watching you cook is priceless. Funny, great advice and very comical. Thank You for all the amazing recipes you teach us.
Best Regards.
Pierre
Can't wait to try this. You're the best!!!!
Love this channel chef
i can one-up (or down, as you prefer...) i do pizza with the 10" soft tortilla rounds, in a crepe pan, with a pyrex lid... on the stovetop! been doing it for 28 years now. light olive oil on the pan, low-med temp (on electric stove) topped about the way you do the one here... light toppings... about 4 min to done! cheers!
As always, an amazing recipe and entertaining video. But I really really come here for when Chef eats something hot. The eyes and the fingers says it all. Happy Thursday!
Your so amazing and always make me laugh. Best show ever and I would pay for your cooking lessons.
This sounds delicious! I don't care for thick crust. How perfect!
Now, I finally get to use that Phyllo dough that I've been saving in the freezer. Danka!
Not for 17 years, I hope?
Oh Chef 👨🍳 you are the best.
Simple but amazing!
How fun! Would be good with feta and arugula as a variation. Great job!
AMAZING, Chef JP cooked a dish without using any butter.
This is a unique pizza, feels delicious!
Beautiful use of Phyllo. I am looking forward to this!