Tomato Phyllo Pizza
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
7 tbsps
Freshly Grated ParmesanDirections:
1
Brush a baking sheet lightly with some of the butter, lay 1 sheet of the phyllo on the butter, and brush it lightly with some of the remaining butter
2
Sprinkle the phyllo with 1 tablespoon of the Parmesan, lay another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer
3
Butter, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo and reserving the remaining 1 tablespoon Parmesan
4
Sprinkle the top sheet of phyllo with the mozzarella, scatter the onion evenly on top, and arrange the tomatoes in one layer over the onion
5
Sprinkle the pizza with the reserved 1 tablespoon Parmesan, the oregano, the thyme leaves, and salt and pepper to taste and bake it in the middle of a preheated 375 degree F
6
Oven for 30 to 35 minutes, or until the edges are golden
7
Arrange the thyme sprigs along the pizza's perimeter and with a pizza wheel or sharp knife cut the pizza into squares