• 28servings
  • 40minutes
  • 54calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 tablespoons butter, melted

  2. 14 sheets phyllo dough (14 inches x 9 inches)

  3. 7 tablespoons grated Parmesan cheese, divided

  4. 1 cup (4 ounces) shredded part-skim mozzarella cheese

  5. 1 cup thinly sliced onion

  6. 1 pound plum tomatoes, sliced

  7. 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

  8. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

  9. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Tomato-Onion Phyllo Pizza Recipe photo by Taste of Home Brush a 15-in. x 10-in. x 1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Discard scraps.

  2. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)

  3. Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake at 375° for 20-25 minutes or until edges are golden brown. Yield: 28 slices.


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