Tomato phyllo pizza

Yield: 8 Servings

Measure Ingredient
5 tablespoons Unsalted butter; melted and kept warm
7 \N 17\" by 12\" sheets of phyllo
7 tablespoons Freshly grated Parmesan
1 cup Coarsely grated mozzarella (about 1/4 lb.)
1 cup Very thinly sliced onion
2 pounds Tomatoes (about 5) cut into 1/4\" thick slices
½ teaspoon Dried oregano;crumbled
1 teaspoon Fresh thyme leaves -or-
¼ teaspoon Crumbled dried; plus
\N \N Fresh thyme sprigs for garnish

From: Laura Hunter <LHunter722@...> Date: Wed, 14 Aug 1996 12:54:59 -0400 Stack phyllo between 2 sheets of wax paper and cover with a dampened kitchen towel. Brush a rectangular baking sheet lightly with some of the butter. Lay 1 sheet of the phyllo on the the butter; brush lightly with some of the butter. Sprinkle the phyllo with 1 T. of the Parmesan; lay another sheet of the phyllo on top and press it firmly so that it adheres to the bottom sheet. Butter, sprinkle and layer the remaining phyllo in the same manner, ending with a sheet of phyllo and reserving the remaining 1 T.

of Parmesan. 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. Sprinkle the pizza with the reserved 1 T. Parmesan, the oregano, the thyme leaves, salt & pepper to taste and bake in the middle of a preheated 375 oven for 30 to 35 minutes or until the edges are golden.

Arrange the thyme sprigs along the pizza's perimeter and with a pizza wheel or sharp knife cut the pizza into squares. Serves 8 to 10 as a first course.

EAT-L Digest 13 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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