Tomato-Onion Phyllo Pizza

Name: Tomato-Onion Phyllo Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 28 slices.
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

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

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

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° until edges are golden brown, 20-25 minutes.

Nutrition Facts

1 slice: 54 calories, 3g fat (2g saturated fat), 9mg cholesterol, 87mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.

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

Reviews

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Average Rating:

NH-rescue

Dec 19, 2018

Don't be put off by the fact that this uses phyllo. This was surprisingly easy to put together. The flavor was wonderful and the dish was popular! We found it works best with plum tomatoes because they hold their shape the best. You can vary the recipe by using more pungent cheese or by adding toppings (parsley, greens, bacon...)
WillTryAnything

Jan 22, 2018

Delicious. Next time I'm going to add a cup or so of chopped fresh spinach between the onions and tomatoes.
Sassye94

Aug 20, 2016

Very good and easy. Followed recipe. Made half like recipe other half added sausage on top. Loved them both. Great way to use tomatoes .
brownma

Jul 6, 2016

I made this recipe and found it to be wonderful. Very easy
56Teebird

Jul 2, 2016

I made this for the first time last night. I didn't have dried oregano or thyme, but I did have Italian Dried Herbs, which has that in it plus dried basil and dried marjoram. My husband LOVED it! So did I. It was very easy to make, turned out perfect and delicious. This will be one of my favorite recipes from now on!
kaly_ab

Apr 8, 2014

Love! I put finely chopped kale between the layers of phyllo! It was fantastic!
BridgetJuly23

Oct 20, 2012

Delicious!
ranie

Jan 17, 2011

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

Aug 16, 2010

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.
Summy

Oct 16, 2009

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!