Crispy phyllo takes the place of a traditional pizza crust in this inventive recipe, which is a great appetizer or light entrée.
Recipe information
Yield
Makes 15 pieces
Ingredients
6 tablespoons (3/4 stick) butter, melted
8 sheets fresh phyllo pastry or frozen, thawed
8 tablespoons grated Parmesan cheese
6 ounces shredded mozzarella cheese (about 1 3/4 cups)
1 medium onion, thinly sliced
1 1/2 pounds plum tomatoes, halved, seeded, sliced into rounds
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Preparation
Step 1
Preheat oven to 375°F. Brush 15x10x1-inch baking sheet with butter. Place 1 phyllo sheet in prepared pan (edges of phyllo may go up sides of baking sheer). Brush phyllo with butter, sprinkle with 1 tablespoon Parmesan cheese. Repeat layering with remaining phyllo, butter and Parmesan cheese. Top with even layers of mozzarella cheese and onion, then tomatoes. Sprinkle with oregano and thyme.
Step 2
Bake until crust is crisp and golden brown at edges, cheese melts and tomatoes are tender, about 30 minutes. Let stand 5 minutes.
