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Tomato and Herb Phyllo Pizza
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Description
I absolutely love this pizza because it is very light. I was afraid of working with the phyllo dough because I heard it was frustrating to handle but I soon realized it was not that bad! As long as the dough is completely thawed and remains moist, it is easy to handle. (I like to keep a moist towel on hand, in case the dough starts drying out.)
Ingredients
- 7 slices Phyllo Dough, Thawed
- 5 Tablespoons Butter, Melted
- 7 Tablespoons Parmesan Cheese, Finely Grated
- 1 cup Mozzarella Cheese, Shredded
- 1 whole Medium Vidalia Onion, Sliced
- 5 whole Roma Tomatoes, Slice And Pat Dry
- ½ teaspoons Oregano
- ½ teaspoons Rosemary
- ½ teaspoons Salt And Pepper
Preparation
Preheat oven to 375ºF.
On top of a parchment-lined cookie sheet, place one sheet of phyllo. Lightly brush the top of the phyllo sheet with melted butter. Sprinkle with 1 tablespoon of Parmesan. Lay on another sheet of phyllo dough and press it down so that it adheres to the first layer. Butter, sprinkle with cheese, and layer another phyllo sheet. Layer the remaining phyllo sheets in the same way, ending with a sheet of phyllo and reserving the last tablespoon of Parmesan. Sprinkle the top sheet with mozzarella. Scatter onions evenly over the cheese. Arrange tomatoes in one layer over the onions. Sprinkle oregano, rosemary, salt, pepper and remaining Parmesan cheese on top.
Bake for 20–30 minutes until the phyllo turns a golden brown.
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