This is a unique twist on any other pizza you've ever had! The phyllo layers are brushed with melted butter and a sprinkle of Parmesan cheese creating a very tasty, crisp, and flaky crust. Mozzarella cheese, thinly sliced onion, the most flavorful tomatoes you can find, like homegrown, and dashes of oregano and thyme make this pizza taste fresh and fabulous!
Imprimer cette page Recipe type:
Main DishNumber of serving: 6Preparation time:
10 Minute(s)Cook time:
5 tablespoon butter, melted, plus extra for the cookie sheet
1, 17-ounce package phyllo pastry sheets, thawed to room temperature
1/2 cup freshly grated Parmesan cheese
1 cup grated mozzarella cheese
1 cup thinly sliced onion
2 lbs ripe, medium-size tomatoes, cut into 1/4" thick slices
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Preheat the oven to 375 degrees.
Brush a large cookie sheet with butter. Take one or two sheets of the phyllo and place it on the cookie sheet, covering the entire pan. Brush the sheets, using a soft brush, with some of the melted butter. Add the next sheet, sprinkle with some of the Parmesan cheese, and continue buttering and sprinkling with the Parmesan until you have seven layers in total. (This doesn't have to be exact. You can have more than seven, if you wish!) It is okay, and maybe necessary, to overlap each layer to fit the cookie sheet. Crimp the edges around so you form an edge. Sprinkle the top layer with the grated mozzarella, thinly sliced onion, and sliced tomatoes, creating a grid of tomatoes. Season with the oregano, thyme, salt, and pepper.
Bake until golden brown, 45-50 minutes. Serve on a large tray or bread board, cutting squares with one tomato for each serving.