ingredients
all
cooking spray
could also use 6 tablespoons of melted butter
8 sheets phyllo dough
thawed
8 tbsp parmesan wedge
for grating
1 3/4 cups mozzarella
1 whole onion
medium in size, thinly sliced
1 1/2 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. We had 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.

Adapted from recipes posted on Epicurious and Sunset Magazine and modified with a Cooking Light technique to reduce fat.
1
Preheat the oven to 375°F. Line the baking sheet with parchment paper, then lightly coat with cooking spray.
2
Lay down 1 sheet of phyllo over the parchment paper. Lightly coat with cooking spray, then use the microplane to grate about 1 tablespoon of parmesan. Repeat with remaining phyllo, cooking spray, and parmesan.
3
With the base assembled, top the pizza with mozzarella, onion, then tomatoes. Finish by topping with the oregano and thyme.
4
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.
5
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
notes
If you own a mandolin, use it to slice the onion and tomatoes thin and evenly. The tomatoes are especially delicious when they are thin because their flavor intensifies when baked.