Tomato Phyllo Pizza

• 14 sheets phyllo, stacked between 2 sheets of wax paper and covered with damp towel
• 1 stick melted butter, kept warm
• 14 TBS grated parmesan cheese
• 2 cups grated mozzarella cheese
• 4 lbs, about 8, vine ripened tomatoes cut 1/4 thick slices
• 1 tsp oregano
• 1/2 dried thyme

1. Pre-heat oven to 375 and lightly butter a baking sheet
2. On the prepared baking sheet, arrange 1 phyllo sheet and brush lightly with butter. Sprinkle with 1 TBS Parmesan. Arrange another phyllo sheet on top, pressing down firmly so that it adheres to bottom layer. Butter, sprinkle, and layer 5 more sheets ending with phyllo. Sprinkle top sheet with half of mozzarella. Arrange half of tomatoes and sprinkle with parm cheese, oregano, half of thyme.
3. Bake until golden.

phyllo, butter, parmesan cheese, mozzarella cheese, tomatoes, oregano, thyme

Taken from www.epicurious.com/recipes/member/views/tomato-phyllo-pizza-50179224 (may not work)