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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 28 |
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This twist on pizza goes well with just about anything. Nice as appetizer, served with a salad. The bonus is you can put whatever you'd like on it for toppings. Ingredients:
5 tablespoons butter, melted |
7 - 10 sheets phyllo dough |
7 tablespoons grated parmesan cheese, divided |
1 cup (4 ounces) shredded mozzarella cheese |
1 cup thinly sliced onion |
2 cloves garlic, minced |
7 to 9 plum tomatoes (about 1-1/4 pounds), sliced |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
salt and pepper to taste |
Directions:
1. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the melted butter.
2. Lay a sheet of phyllo in pan, folding edges in to fit (keep remaining dough covered with waxed paper to avoid drying out).
3. Brush dough with butter and sprinkle with 1 tablespoon Parmesan cheese.
4. Repeat layers five (if you use 7 sheets) to eight times (if you use 10 sheets), folding edges for each layer.
5. Top with remaining dough, folding edges to fit pan; brush with remaining butter.
6. Sprinkle with mozzarella cheese and garlic; arrange onion and tomatoes over the cheese.
7. Sprinkle with the oregano, thyme, salt, pepper and remaining Parmesan.
8. Bake at 400° for 18 to 22 minutes or until edges are golden brown.
9. Yield: 28 slices.
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