Tomato Mozzarella Phyllo Crust Pizza
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
15 pieces
ingredients
- 6 -7 tablespoons butter, melted
- 8 sheets frozen phyllo pastry, thawed
- 1⁄2 cup grated parmesan cheese (or more or less)
- 2 cups grated mozzarella cheese (or to taste, I used sliced)
- 1 onion, thinly sliced
- 1 1⁄2 lbs firm ripe tomatoes, halved, seeded and sliced
- 1 teaspoon dried oregano (or to taste)
- 3⁄4 teaspoon dried thyme
directions
- Set oven to 375.
- Brush a 15 x 10-inch baking pan with butter.
- Place 1 phyllo sheet in prepared pan (edges may go up sides of baking pan).
- Brush with melted butter and sprinkle with 1-2 tablespoons Parmesan cheese.
- Repeat layer with remaining phyllo, melted butter and Parmesan cheese.
- Top with layers of mozzarella cheese (I used sliced mozza cheese to make sure that the cheese was even) onion, then tomatoes.
- Sprinkle with oregano and thyme.
- Bake for about 25-30 minutes until the edges are golden brown, the cheese melts and the tomatoes are tender.
- Let stand for 6 minutes before slicing.
- DELICIOUS!
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Reviews
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Wasn't sure how this would turn out, seems too simple almost. But I tried it out after reading the reviews. My family absolutely loved it! My aunt wanted the recipe, so I had to email it to her. And it is soooo simple. I cooked it before I left the house so it was room temp when I got to my destination, but would probably be even better right out of the oven. Cut into triangle and it was a perfect appetizer. Thanks kittencal
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This was good. I have not worked with phyllo before, so I am assuming that the fault was with me. Both I and my husband found it to be too greasy/buttery. Next time I will try olive oil spray or not buttering every layer. I sprinkle the top of the phyllo with Onion Onion and Italian seasoning. Topped with mozzarella cheese, diced tomatoes and onion ringlettes. My husband wants sausage on it next time.
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Tweaks
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My GOSH! This is absolutely fantastic!! I would give more than 5 stars for this one!! Yes, I made changes ... instead of using melted butter between the layers , to save fat and calories (so I could eat more LOL) I used I Can't Believe It's Not Butter , spray ... Personally I can't taste a difference in something like this .... I couldn't use fresh tomatoes , because I didn't have any ...so I used a 15 oz. can of diced tomatoes. Other than that , I did the rest as specified. The ultra crispy flakey "crust" is wonderful .... I used the parmesan sparingly between the layers .... (personal preference) and holy cow .... Would you believe ... I made this TWICE in the last 12 hours??????? I can see this being made at our house ALOT!!!!! Phyllo pastry is my newest and most favorite discovery , and this is one great way to use it!!!!! Thanks so much for posting this recipe!!!