Tomato Phyllo Pizza

• 5 Tbsp. unsalted butter, melted and kept warm
• 7 (17 x 12-inch) sheets phyllo, stacked between 2 sheets of wax paper and covered with dampened towel
• 7 Tbsp. fresh grated Parmesan cheese
• 1 c. coarsely grated Mozzarella
• 1 c. very thinly sliced onion
• 3 Roma tomatoes, sliced thin
• 1/2 tsp. dried oregano, crumbled
• 1 tsp. fresh thyme leaves

1. Brush a baking sheet lightly with some of the butter.
2. Lay 1 sheet of the phyllo on the butter and brush it lightly with some of the remaining butter.
3. Sprinkle with 1 tablespoon of Parmesan. Lay another sheet of phyllo on top and press firmly so it adheres to bottom layer.
4. Butter, sprinkle and layer remaining phyllo in the same manner, ending with a sheet of phyllo and reserving 1 tablespoon Parmesan.
5. Sprinkle top with Mozzarella; scatter onion evenly and arrange tomato slices over onion.
6. Sprinkle pizza with Parmesan, oregano, thyme, salt and pepper.
7. Bake in middle of preheated 375u0b0 oven for 30 to 35 minutes or edges are golden.

unsalted butter, sheets phyllo, parmesan cheese, mozzarella, very, tomatoes, oregano, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650587 (may not work)