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Tomato Phyllo Pizza
Zutaten für 8 Portionen Menge anpassen
die Zutaten:
5 EsslöffelUnsalted butter; melted and kept warm
17" by 12" sheets of phyllo
7 Esslöffelparmesan freshly grated
1 TasseCoarsely grated mozzarella (about 1/4 lb.)
1 TasseVery thinly sliced onion
2 x ca. 450 gTomatoes (about 5) cut into 1/4" thick slices
1/2 TeelöffelDried oregano;crumbled
1 TeelöffelFresh thyme leaves -or
1/4 TeelöffelCrumbled dried; plus
 Fresh thyme sprigs for garnish
die Zubereitung:

Stack phyllo between 2 sheets of wax paper and cover with a dampened kitchen towel. Brush a rectangular baking sheet lightly with some of the butter. Lay 1 sheet of the phyllo on the the butter; brush lightly with some of the butter. Sprinkle the phyllo with 1 T. of the Parmesan; lay another sheet of the phyllo on top and press it firmly so that it adheres to the bottom sheet. Butter, sprinkle and layer the remaining phyllo in the same manner, ending with a sheet of phyllo and reserving the remaining 1 T. of 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 T. Parmesan, the oregano, the thyme leaves, salt & pepper to taste and bake in the middle of a preheated 375 oven for 30 to 35 minutes or until the edges are golden. Arrange the thyme sprigs along the pizza's perimeter and with a pizza wheel or sharp knife cut the pizza into squares. Serves 8 to 10 as a first course.

Eat-L Digest 13 August 96

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,

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