Adapted from recipes posted on Epicurious and Sunset Magazine and modified with a Cooking Light technique to reduce fat.
|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 thin and evenly. The tomatoes are especially delicious when they are thin because their flavor intensifies when baked.