Ingredients
  melted butter8 tbsp
and/or cooking spray (we use avocado oil)
 phyllo dough8 sheets
thawed
 Parmesan cheese8 tbsp
finely grated
 mozzarella1 3/4 cups
shredded
 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

cookware

1
Preheat the oven to 375°F. Line the baking sheet with parchment paper, then lightly coat with butter.
2
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.
3
With the base assembled, top the pizza with mozzarella, onion, then tomatoes. Finish by topping with the oregano and thyme.
4
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.
5
Rest for about 5 minutes then cut into slices and serve while crisp and hot. Watch it rapidly disappear before your very eyes. :)
Notes

If you own a mandolin, use it to slice the onion thinly and evenly.

Source

Epicurious/Sunset Magazine/Cooking Light