Prep 15 mins
Cook 25 mins
Light pizza without all the heavy calories.. Cool for a hot Summer Day.
- 7 sheets phyllo dough
- 5 tablespoons unsalted butter, melted
- 7 tablespoons freshly grated parmesan cheese
- 1 cup coarsely grated mozzarella cheese
- 1 cup very thinly sliced red onion
- fresh thyme
- 1⁄2 teaspoon dried oregano, crumbled
- fresh thyme sprig (to garnish)
- Preheat oven to 375 degrees.
- Place phyllo between 2 sheets of waxed paper and cover with a damp towel to prevent drying out (VERY IMPORTANT).
- Brush large cookie sheet with melted butter. Lay one sheet of phyllo on buttered sheet. Lightly brush top with melted butter. Sprinkle with 1 Tbsp parmesan. Lay on another sheet of phyllo and press so that it adheres to the first layer. Butter, sprinkle and layer remaining sheets of phyllo the same way, ending with a sheet of phyllo and reserving the last Tbsp parmesean.
- Sprinkle top sheet of phyllo with mozzarella. Scatter onion evenly over the cheese. Arrange tomatoes in layer over onion. Sprinkle with thyme, oregano and remaining parmesan cheese.
- Bake 20 to 30 minutes, watching that phyllo only browns and does not burn. Garnish with fresh thyme.
I saw this recipe, then the review below and thought it was quite unfair so I'd thought I'd make it since there is no way a pizza in my house came be one star :) Well I made this a few days ago with some left over phyllo dough and scaled it down a ton. A very intersting take on pizza. The phyllo dough gave the dish a quite diffrent "feel" to it, but a good one. I will def. make this again with diffrent toppings.
Wow! Really super high in calories relative to the nutrition it provides and very fatty. Regular or sourdough pizza dough has much less fat, and can be a nice crisp alternative if tossed until it gets nice and thi a better choice for health (for me).