Tomato Phyllo Pizza

Name: Tomato Phyllo Pizza
Ingredients: 5 tablespoons unsalted butter, melted and kept warm; seven 17-by-12 inch sheets of phyllo,stacked between 2 sheets of wax paper and covered with a dampened kitchen towel; 7 tablespoons freshly grated parmesean; 1 cup coarsley grated mozzarella (about 1/4 pound); 1 cup very thinly sliced onion; 2 pounds tomatoes (about 5) cut into 1/4 inch slices; 1/2 teaspoon dried oregano, crumbled; 1 teaspoon fresh thyme leaves or 1/4 teaspoon crumbled dried plus fresh thyme sprigs for garnish

8 ingredients

1 steps

Ingredients

5 tablespoons unsalted butter, melted and kept warm
seven 17-by-12 inch sheets of phyllo,stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
7 tablespoons freshly grated parmesean
1 cup coarsley grated mozzarella (about 1/4 pound)
1 cup very thinly sliced onion
2 pounds tomatoes (about 5) cut into 1/4 inch slices
1/2 teaspoon dried oregano, crumbled
1 teaspoon fresh thyme leaves or 1/4 teaspoon crumbled dried plus fresh thyme sprigs for garnish

Directions

1

Brush a baking sheet lightly with some of the butter, lay 1 sheet of the phyllo on the butter, and brush it lightly with some of the remining butter. Sprinkle the phyllo with 1 tablespoon of the parmesan, lay another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle and layer the remaining phyllo in the same manner, ending with a sheet of phyllo and reserving the remaining 1 tablespoon parmesan. Sprinkle the top sheet of phyllo with the mozzarella, scatter the onion evenly on top, and arrange the tomatoes in one layer over the onion. Sprinkle the pizza with the reserved 1 tablespoon of parmesan, the oregano, the thyme leaves, and salt and pepper to taste and bake it in the middle of a preheated 375 degree oven for 30 to 35 minutes, or until the edges are golden. Arrange the thyme sprigs along the pizza's perimeter and with a pizza wheel or sharp knife bcut the pizza into squares.