Tomato Onion Phyllo Pizza
These are delicious and have always gone quickly when I have prepared them.
These are delicious and have always gone quickly when I have prepared them.
- Carbohydrate 4.60747440476191 g
- Cholesterol 28.3219732142857 mg
- Fat 10.1675928571429 g
- Fiber 0.926985149724143 g
- Protein 5.37478541666667 g
- Saturated Fat 6.28264308928571 g
- Serving Size 1 1 Serving (93g)
- Sodium 198.376526785714 mg
- Sugar 3.68048925503777 g
- Trans Fat 0.643260327380955 g
- Calories 129 calories
Step-by-step
- Brush a 15 x 10 inch baking pan (cookie sheet) with some of the melted butter.
- Lay a sheet of phyllo in the pan, folding edges in to fit. (keep remaining dough covered with waxed paper to avoid drying out).
- Brush dough with melted butter and sprinkle with 1 tbsp. parmesan cheese.
- Repeat layers five times folding edges for each layer.
- Top with remaining dough, folding edges to fit pan; brush with remaining butter.
- Sprinke with mozzarella or parmesan cheese: arrange onion and tomatoes over the cheese overlapping each other, sprinkle with oregano, thyme, salt and pepper and remaining parmesan.
- Bake at 375 for 20 to 25 minutes or until edges are golden brown.
- Slice and serve warm.
Replacing melted butter with extra-virgin olive oil alters the crust completely, yielding a denser, shatteringly crisp base rather than a rich, flaky one. Working with phyllo requires speed because the paper-thin sheets dry out instantly when exposed to air. Keep the stack covered with a damp towel while assembling the layers on a 15x10-inch rimzed baking sheet.
Stacking seven layers demands methodical buttering. Each sheet must receive a thorough brushing to ensure the fats separate the dough during baking at 375 degrees Fahrenheit. Without this lipid barrier, the sheets fuse into a dense, unpalatable paste. Slice the baked pastry into 28 portions immediately after it emerges from the oven to prevent the brittle crust from splintering uncontrollably under the knife blade.
Leftovers demand specific handling because moisture from the plum tomatoes degrades the crisp bottom crust over time. Store any remaining slices in a single layer inside an airtight container lined with paper towels to absorb excess condensation. Reheat chilled slices on a dry baking sheet at 350 degrees Fahrenheit for eight minutes to restore the structural integrity of the phyllo layers.
