Tomato-Onion Phyllo Pizza |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 28 |
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With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I can keep one on hand to pop in the oven for a quick dinner.Neta Cohen, Bedford, Virginia Ingredients:
5 tablespoons butter, melted |
14 sheets phyllo dough (14 inches x 9 inches) |
7 tablespoons grated parmesan cheese, divided |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup thinly sliced onion |
1 pound plum tomatoes, sliced |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
salt and pepper to taste |
Directions:
1. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Discard scraps.
2. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
3. Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake at 375° for 20-25 minutes or until edges are golden brown. Yield: 28 slices.
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