Tomato Mozzarella Phyllo Crust Pizza

Kittencalskitchen's Note:

If you have ever baked with phyllo, then I urge you to make this recipe, I have made this 4 times in the last month, it is the most wonderful phyllo recipe! I served this to my guests just recently and was asked to prepare this for an upcoming friend's party. You will love this!

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 15 pieces

• 6 -7 tablespoons butter, melted
• 8 sheets frozen phyllo pastry, thawed
• 1/2 cup grated parmesan cheese (or more or less)
• 2 cups grated mozzarella cheese (or to taste, I used sliced)
• 1 onion, thinly sliced
• 1 1/2 lbs firm ripe tomatoes, halved, seeded and sliced
• 1 teaspoon dried oregano (or to taste)
• 3/4 teaspoon dried thyme

Directions:

1. Set oven to 375.
2. Brush a 15 x 10-inch baking pan with butter.
3. Place 1 phyllo sheet in prepared pan (edges may go up sides of baking pan).
4. Brush with melted butter and sprinkle with 1-2 tablespoons Parmesan cheese.
5. Repeat layer with remaining phyllo, melted butter and Parmesan cheese.
6. Top with layers of mozzarella cheese (I used sliced mozza cheese to make sure that the cheese was even) onion, then tomatoes.
7. Sprinkle with oregano and thyme.
8. Bake for about 25-30 minutes until the edges are golden brown, the cheese melts and the tomatoes are tender.
9. Let stand for 6 minutes before slicing.
10. DELICIOUS!

Reviews

[Lynne Cooks]

This was a great recipe - I wish I was better at using phyllo dough! Even though I wasn't, this recipe was a big hit with me and the family. Like with regular pizza, we added other toppings: mushrooms, olives and peppers. Yum!

[kimboleyanne]

Wasn't sure how this would turn out, seems too simple almost. But I tried it out after reading the reviews. My family absolutely loved it! My aunt wanted the recipe, so I had to email it to her. And it is soooo simple. I cooked it before I left the house so it was room temp when I got to my destination, but would probably be even better right out of the oven. Cut into triangle and it was a perfect appetizer. Thanks kittencal

[Chef #381612]

This was good. I have not worked with phyllo before, so I am assuming that the fault was with me. Both I and my husband found it to be too greasy/buttery. Next time I will try olive oil spray or not buttering every layer. I sprinkle the top of the phyllo with Onion Onion and Italian seasoning. Topped with mozzarella cheese, diced tomatoes and onion ringlettes. My husband wants sausage on it next time.