There is nothing like a home-grown tomato. In the fall, just as school gets started, we look forward to fresh off the vine tomatoes from our patio garden (and generous friends). We eat them like candy. We also make this phyllo pizza several times during the season. It was the very first recipe from the very first show I ever saw on Food Network - Sara Moulton’s Cooking Live from back in 1996. It has been a favorite of ours ever since. And if you are REAL adventurous, try substituting 3/4 cup fresh goats cheese, (chevre) for the mozzarella.6 Tbsp - Unsalted butter melted, kept warm
7 sheets - Phyllo dough (17" by 12")
8 Tbsp - Freshly-grated Parmesan
¼ lb - Mozzarella coarsely grated
1 cup - thinly sliced onion
5 or 6 - tomatoes (cut ¼” slices)
1 tsp - fresh (or ½ tsp dry) herbs (thyme, oregano, or basil) in any combination
Salt & pepper to taste
7 sheets - Phyllo dough (17" by 12")
8 Tbsp - Freshly-grated Parmesan
¼ lb - Mozzarella coarsely grated
1 cup - thinly sliced onion
5 or 6 - tomatoes (cut ¼” slices)
1 tsp - fresh (or ½ tsp dry) herbs (thyme, oregano, or basil) in any combination
Salt & pepper to taste
Stack the phyllo between sheets of wax paper and cover with a dampened kitchen towel. Brush a baking sheet lightly with some of the butter, lay on one sheet of the phyllo and brush it lightly with some of the butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, lay another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo and Parmesan reserving 1 tablespoon Parmesan. Sprinkle the top sheet of phyllo with the mozzarella, scatter the onion evenly on top, and arrange the tomatoes in one layer over the onion. Sprinkle the pizza with the reserved 1 tablespoon Parmesan, the herbs, and salt and pepper to taste and bake it in the middle of a preheated 375 degree oven for 30 to 35 minutes, or until the edges are golden. Using a pizza wheel or sharp knife cut the pizza into squares.
