Tomato-Onion Phyllo Pizza
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 28 slices.
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 also keep one on hand to pop in the oven for a quick dinner.—Neta Cohen, Bedford, Virginia
Ingredients
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5 tablespoons butter, melted
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14 sheets phyllo dough (14x9 in.)
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7 tablespoons grated Parmesan cheese, divided
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1 cup shredded part-skim mozzarella cheese
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1 cup thinly sliced onion
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1 pound plum tomatoes, sliced
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1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
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1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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Salt and pepper to taste
Directions
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1.
Preheat oven to 375°. 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.
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2.
Line bottom and sides of prepared pan with 2 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 a damp towel until ready to use to prevent it from drying out.)
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3.
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 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.
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