Tomato-Onion Phyllo Pizza

[Guest guest]

This recipe showcases one of the many uses for phyllo dough. I have

adjusted this recipe some to cut the saturated fat. Instead of straight butter,

I

use a mix of olive oil and butter with good results. I also laugh at the yield

amount. 28slices? Surely they jest, or else I am a more generous hostess.

Tea anyone? *lol*

 

Tomato-Onion Phyllo Pizza

 

5 Tbs butter, melted *like I said, you may use 2 Tbs butter to 3 Tbs olive oil*

7 sheets phyllo dough

7 Tbs grated Pamesan cheese (divided)

1 cup shredded mozzarella cheese

1 cup thinly sliced onion

7 to 9 plum tomatoes, sliced

1-1/2 tsp dried oregano

1/4 tsp dried thyme

salt & pepper to taste

 

Brush a 15x10 inch baking sheet with melted butter. Lay a sheet of phyllo

dough on it, pressing around the sides to make it fit nicely. Brush dough with

more butter, and sprinke it with 1 Tbs of the Parmesan cheese. Repeat layers

five times, folding edges for each layer. Top with remaining dough, folding

edges to fit the pan; brush with remaining butter. Sprinkle with mozzarella

cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano,

thyme, salt , and pepper and remaining Parmesan. Bake at 375 for 20-25

minutes or until edges are golden brown. Yield: 28 slices