Tomato Mozzarella Phyllo Crust Pizza

• 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

1. Set oven to 375.
2. Brush a 15 x 10-inch baking pan with butter.
3. Place 1 phyllo sheet in prepared pan (edges may go up sides of baking pan).
4. Brush with melted butter and sprinkle with 1-2 tablespoons Parmesan cheese.
5. Repeat layer with remaining phyllo, melted butter and Parmesan cheese.
6. Top with layers of mozzarella cheese (I used sliced mozza cheese to make sure that the cheese was even) onion, then tomatoes.
7. Sprinkle with oregano and thyme.
8. Bake for about 25-30 minutes until the edges are golden brown, the cheese melts and the tomatoes are tender.
9. Let stand for 6 minutes before slicing.
10. DELICIOUS!

butter, phyllo pastry, parmesan cheese, mozzarella cheese, onion, firm ripe tomatoes, oregano, thyme

Taken from www.food.com/recipe/tomato-mozzarella-phyllo-crust-pizza-141485 (may not work)