* Exported from MasterCook * Tomato-Onion Phyllo Pizza Recipe By : Neta Cohen, Bedford, VA Serving Size : 14 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons butter or margarine, melted 7 sheets phyllo dough(18 inches x 14 inches) 7 tablespoons grated Parmesan cheese, divided 1 cup (4 ounces) shredded mozzarella cheese 1 cup thinly sliced onion 7 to 9 plum tomatoes (about 1-1/4 pounds), sliced 1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme Salt and pepper to taste Brush a 15x10x1-inch baking pan with some of the melted butter. Lay a sheet of phyllo in pan, folding edges in to fit (keep remaining dough covered with waxed paper to avoid drying out). Brush dough with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers five times, folding edges for each layer. Top with remaining dough, folding edges to fit pan; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over the cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan. Bake at 375F for 20-25 or until edges are golden brown. Yield: 28 slices. Neta Cohen won second place in a "Taste of Home" magazine recipe contest. - - - - - - - - - - - - - - - - - - Notes: Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net