Tuesday, May 17, 2011

Tomato Onion Phyllo Pizza

Do you need a knock-out, nobody-else-is-going-to-bring-this appetizer? Look no further. This is it.

Tomato Onion Phyllo Pizza

  • 5 Tbsp. butter, melted
  • 7 sheets phyllo dough
  • 7 Tbsp. grated Parmesan cheese
  • 1 c. shredded mozzarella
  • 1 c. thinly sliced onion
  • 7-9 plum tomatoes, sliced
  • 1 1/2 tsp. minced fresh oregano (or 1/2 tsp. dried)
  • 1 tsp. minced fresh thyme (or 1/4 tsp. dried)
  • salt and pepper to taste

Brush a 15”x10”x1” baking sheet with some butter. lay a sheet of phyllo in pan. (keep remaining dough lightly covered to prevent drying out). Brush dough with butter and sprinkle with 1 Tbsp. Parmesan. Repeat layers five times.

Top with remaining dough, brush with remaining butter. Sprinkle with mozzarella; arrange onion and tomatoes over the cheese. Sprinkle with oregano, thyme, remaining Parmesan, salt and pepper.

Bake at 375o for 20-25 minutes or until edges are golden brown. Makes 28 slices

Tomato Onion Pizza

Phyllo dough is found in the freezer section and you need to let it thaw in the fridge before you use it. It’s super thin and can be frustrating to work with. This recipe is flexible. Just piece broken sheets together, if needed. No one is going to be inspecting the layers as they devour it.  If you use fresh Parmesan cheese and grate it yourself (highly recommended), go easy on the salt at the end, but still use it. Fresh Parmesan is quite salty. I use the finer shredded mozzarella, it melts finer- not big clumps. Slice your tomatoes and use the best, most even sized ones, not the smaller end pieces. The finished pieces look so much better. Make 7 rows of 4 slices a piece. (= 28 slices. Don’t let my brilliant math skills shy you away. You too can multiply!) I do not use 1 cup of sliced onions! I want the onion taste subtle. So I cut plenty and make sure they are super thin, but I add sparingly. Use fresh herbs if you can, but a even a combination of fresh and dried will work.

Salivate and enjoy!


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Thanks for reading. Kind comments are always welcomed!