The discovery of this recipe was the result of a happy accident. We had leftover phyllo dough from another recipe that we didn't want to waste. We found this recipe online in 2005 and have often made it for parties since. The combination of the flaky phyllo and parmesan make for a crunchy and savory pizza base, and the caramelized onions and concentrated tomatoes compliment it perfectly. Our two-year-old daughter helps us with assembly by sprinkling (and eating) the cheese for the many layers.

Adapted from recipes posted on Epicurious and Sunset Magazine and modified with a Cooking Light technique to reduce fat. We did cook this with butter once and it tasted much better.
  cooking spray
could also use 6 tablespoons of melted butter
 phyllo dough8 sheets
 parmesan wedge8 tbsp
for grating
 mozzarella1 3/4 cups
 onion1 whole
medium in size, thinly sliced
 tomatoes1 1/2 lbs
halved, seeded, then thinly sliced into rounds
 oregano1 tsp
dried, could also use 1 tablespoon of fresh oregano
 thyme1 tsp
dried, could also use 1 tablespoon of fresh thyme


15x10x1 baking sheet
parchment paper
microplane grater
Preheat the oven to 375°F. Line the baking sheet with parchment paper, then lightly coat with cooking spray.
Lay down 1 sheet of phyllo over the parchment paper. Lightly coat with cooking spray, then use the microplane to grate about 1 tablespoon of parmesan. Repeat with remaining phyllo, cooking spray, and parmesan.
With the base assembled, top the pizza with mozzarella, onion, then tomatoes. Finish by topping with the oregano and thyme.
Bake in the oven for about 30 minutes until the crust is crisp and golden brown at the edges. The cheese should melt and the tomatoes should be tender.
Rest for about 5 minutes then cut into slices and serve while crisp and hot. Watch it rapidly disappear before your very eyes. :)

If you own a mandolin, use it to slice the onion and tomatoes thinly and evenly. The tomatoes are especially delicious when they are thin because their flavor intensifies when baked. But if the tomato is too ripe, it might not go through the mandoline, so you'll need to slice it by hand.


Epicurious/Sunset Magazine/Cooking Light