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Tomato-Onion Phyllo Pizza

Tomato-Onion Phyllo Pizza
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
28 ServingsPrep: 20 min. Bake: 20 min.

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
© Taste of Home 2013

2 of 2

Tomato-Onion Phyllo Pizza (continued)

Directions (continued)

  • until edges are golden brown. Yield: 28 slices.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013