Parmesan phyllo pizza with onions and tomatoes
8 tbsp melted butter
and/or cooking spray (we use avocado oil)
8 sheets phyllo dough
8 tbsp Parmesan cheese
finely grated
1 3/4 cups mozzarella
1 medium onion
medium in size, thinly sliced
3/4 lbs tomatoes
halved, seeded, then thinly sliced into rounds
1 tsp oregano
dried, could also use 1 tablespoon of fresh oregano
1 tsp thyme
dried, could also use 1 tablespoon of fresh thyme
The discovery of this recipe was the result of a happy accident. With leftover phyllo dough from another recipe that we didn’t want to waste, we found this recipe online in 2005 and have often made it for parties since. The combination of the flaky phyllo and Parmesan make for a crunchy and savory pizza base, and the caramelized onions and concentrated tomatoes compliment it perfectly. Our two-year-old daughter helps us with assembly by sprinkling (and eating) the cheese for the many layers. Adapted from recipes posted on Epicurious and Sunset Magazine.
Preheat the oven to 375°F. Line the baking sheet with parchment paper, then lightly coat with butter.
Lay down 1 sheet of phyllo over the parchment paper. Lightly brush on melted butter. We'll sometimes follow with a light coat of avocado oil cooking spray just to make sure that the phyllo sheet is fully coated (but not soaked). Sprinkle with 1 tablespoon of Parmesan. Repeat with remaining phyllo, butter, and parmesan.
With the base assembled, top the pizza with mozzarella, onion, then tomatoes. Finish by topping with the oregano and thyme.
Bake in the oven for about 30 minutes until the crust is crisp and golden brown at the edges. The cheese should melt and the tomatoes should be tender.
Rest for about 5 minutes then cut into slices and serve while crisp and hot. Watch it rapidly disappear before your very eyes. :)
source: Epicurious/Sunset Magazine/Cooking Light
If you own a mandolin, use it to slice the onion thinly and evenly.