Tomato-Onion Phyllo Pizza

Just delicious.

Tomato-Onion Phyllo Pizza


5 tablespoons butter or margarine, melted
7 sheets phyllo dough (18 x 14 inches)  (1 can pizza crust)
7 tablespoons grated Parmesan cheese, divided
1 cup shredded mozzarella cheese
1 cup thinly sliced onion
7 to 9 plum tomatoes (about 1-1/4 pounds)  sliced
1-1/2 teaspoons minced fresh oregano or 1/2 tsp. of dried oregano
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Salt and pepper to taste

Brush a 15 x 10 x 1"  baking pan with some of the melted butter. Lay a sheet of phyllo in pan, folding edges to fit. Keep remaining dough
covered with waxed paper to avoid drying out. Brush dough with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers five
times, folding edge for each layer.  Top with remaining dough, folding edges to fit pan; brush with remaining butter.  Sprinkle with
mozzarella cheese.  Arrange onion and tomatoes over the cheese.  Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan
cheese.  Bake at 375 degrees for 20-25 minutes or until edges are golden brown. Yield: 28 slices


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