Phyllo Pizza with Fresh Tomatoes, Pesto and Red Onion Marmalade

• 1 Tablespoon Olive Oil
• 1 whole Medium Red Onion, Halved And Thinly Sliced
• 2 teaspoons Brown Sugar
• 1 Tablespoon Balsamic Vinegar
• 1/4 teaspoons Crushed Red Pepper Flakes
• Salt And Pepper, to taste
• 10 pieces Sheets Of Phyllo Dough
• 5 Tablespoons Olive Oil
• 10 Tablespoons Grated Parmesan Cheese (1/2 Cup Plus 2 Tablespoons)
• 13 cups Pesto
• 2 whole Tomatoes Thinly Sliced
• 1/2 teaspoons Oregano, Dried
• 1/4 teaspoons Thyme, Dried
• 1 cup Italian Blend Cheese

1. To make Red Onion Marmalade: Heat a skillet over medium heat and add olive oil.
2. Add thinly sliced onion and brown sugar.
3. Turn heat to medium low and saute onion for about 15-20 minutes, until dark brown and tender.
4. Add balsamic vinegar and crushed red pepper flakes.
5. Continue cooking for 2 to 3 more minutes until thick and syrupy.
6. Season with salt and pepper.
7. Set aside to cool.
8. Brush a 15 x 10 baking pan generously with olive oil.
9. Lay a sheet of phyllo in pan.
10. Brush or spray phyllo sheet with olive oil.
11. Sprinkle with 1 tablespoon grated Parmesan cheese.
12. Repeat this process with the rest of the sheets of phyllo, brushing or spraying each layer with oil and sprinkling with 1 tablespoon Parmesan cheese.
13. When you get to the final sheet of phyllo, top with 1/3 cup pesto sauce.
14. Spread sauce over the entire phyllo sheet leaving about 1 inch exposed around the edges.
15. Top with 1 tablespoon grated Parmesan cheese, red onion marmalade, thinly sliced tomato, dried oregano, thyme and Italian blend cheeses.
16. Bake at 400 degrees F for 18-20 minutes until edges are golden brown.
17. Let sit about 5 minutes before slicing.

olive oil, red onion, brown sugar, balsamic vinegar, red pepper, salt, dough, olive oil, parmesan cheese, pesto, tomatoes, oregano, thyme, italian blend cheese

Taken from tastykitchen.com/recipes/main-courses/phyllo-pizza-with-fresh-tomatoes-pesto-and-red-onion-marmalade/ (may not work)