Phyllo Pizza with Fresh Tomatoes, Pesto and Red Onion Marmalade

To make Red Onion Marmalade:
Heat a skillet over medium heat and add olive oil. Add thinly sliced onion and brown sugar. Turn heat to medium low and saute onion for about 15-20 minutes, until dark brown and tender. Add balsamic vinegar and crushed red pepper flakes. Continue cooking for 2 to 3 more minutes until thick and syrupy. Season with salt and pepper. Set aside to cool.

Brush a 15” x 10” baking pan generously with olive oil. Lay a sheet of phyllo in pan. Brush or spray phyllo sheet with olive oil. Sprinkle with 1 tablespoon grated Parmesan cheese. Repeat this process with the rest of the sheets of phyllo, brushing or spraying each layer with oil and sprinkling with 1 tablespoon Parmesan cheese. When you get to the final sheet of phyllo, top with 1/3 cup pesto sauce. Spread sauce over the entire phyllo sheet leaving about 1 inch exposed around the edges. Top with 1 tablespoon grated Parmesan cheese, red onion marmalade, thinly sliced tomato, dried oregano, thyme and Italian blend cheeses.

Bake at 400 degrees F for 18-20 minutes until edges are golden brown. Let sit about 5 minutes before slicing.