[X]

Home > Recipes > Tomato-Onion Phyllo Pizza

Tomato-Onion Phyllo Pizza Recipe

Tomato-Onion Phyllo Pizza Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Tomato-Onion Phyllo Pizza Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tomato-Onion Phyllo Pizza Recipe

Prep: 20 min. Bake: 20 min.

Yield: 28 Servings

20 20 40

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

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.
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.

Nutritional Facts 1 serving (1 slice) equals 54 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 87 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein.

Originally published as Tomato-Onion Phyllo Pizza in Taste of Home August/September 2001, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Tomato-Onion Phyllo Pizza

Tomato-Onion Phyllo Pizza

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Oct. 20, 2012 by BridgetJuly23

Delicious!

Reviewed on Jan. 17, 2011 by ranie

This is one of my favorite TOH's recipes EVER!

Reviewed on Aug. 16, 2010 by jbrody

Have been making this for years from Taste of Home. Since then, I've seem similar versions that were sort of copies, but nothing is better than this one!!! Everyone loves it and it makes a nice big batch.

Reviewed on Oct. 16, 2009 by Summy

SOOO good, and not difficult to make. I put it in the freezer as soon as I assembled it, and popped it into the oven the next day. It was beautiful and perfect. I'm making it again tonight, but crumbling bacon on top of it. Mmmmm...YUM!

Reviewed on Sep. 08, 2008 by chickmu

My family loves this pizza. We've made it many times.