Tomato-Onion Phyllo Pizza

• Vegetarian

• Produce

  • 1 cup Onion
  • 1 1/2 tsp Oregano, fresh
  • 1 lb Plum tomatoes
  • 1 tsp Thyme, fresh

• Baking & Spices

  • 14 sheets Phyllo dough
  • 1 Salt and pepper

• Dairy

  • 5 tbsp Butter
  • 1 cup Mozzarella cheese, part skim
  • 7 tbsp Parmesan cheese, grated

Found on tasteofhome.com

Description

Ingredients

• 5 tablespoons butter, melted
• 14 sheets phyllo dough (14x9 in.)
• 7 tablespoons grated Parmesan cheese, divided
• 1 cup 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

• Directions Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps. 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.) 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. Originally published as Tomato-Onion Phyllo Pizza in Taste of Home August/September 2001, p25 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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