melted butter8 tbsp
and/or cooking spray (we use avocado oil)
 phyllo dough8 sheets
 Parmesan cheese8 tbsp
finely grated
 mozzarella1 3/4 cups
 onion1 medium
medium in size, thinly sliced
 tomatoes 3/4 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


Preheat the oven to 375°F. Line the baking sheet with parchment paper, then lightly coat with butter.
Lay down 1 sheet of phyllo over the parchment paper. Lightly brush on melted butter. We'll sometimes follow with a light coat of avocado oil cooking spray just to make sure that the phyllo sheet is fully coated (but not soaked). Sprinkle with 1 tablespoon of Parmesan. Repeat with remaining phyllo, butter, 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 thinly and evenly.


Epicurious/Sunset Magazine/Cooking Light