Adapted from recipes posted on Epicurious and Sunset Magazine and modified with a Cooking Light technique to reduce fat. We did cook this with butter once and it tasted much better.
|Preheat the oven to 375°F. Line the baking sheet with parchment paper, then lightly coat with cooking spray.|
|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.|
|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 and tomatoes thinly and evenly. The tomatoes are especially delicious when they are thin because their flavor intensifies when baked. But if the tomato is too ripe, it might not go through the mandoline, so you'll need to slice it by hand.