Tomato Pizza

I found this recipe in a Taste of Home magazine about 10 years ago – and I’ve modified it for a smaller pan. I use a 13” x 9” quarter sheet pan because it fits in my toaster oven. A small jelly roll pan will also work. The Phyllo makes a wonderful crisp crust, and adding the Parmesan to the crust makes it delicious. Use the stuff in the Green jar – it’s grated fine enough for this use.  Use Roma tomatoes so they aren't too wet.  This serves about 2 or 3 people for a meal; you can't eat just one slice!
Tomato Onion Phyllo Pizza
3 Tablespoons Butter -- melted
12 Sheets Phyllo Dough
6 Tablespoons Grated Parmesan Cheese -- divided
2 ounces Mozzarella Cheese -- shredded
1/2 cup Onion -- thinly sliced
5/8 pound Plum Tomato -- sliced
1/4 teaspoon Dried Oregano
1/8 teaspoon Dried Thyme
Snipped fresh basil
Brush 1/4 sheet pan with butter. Keep phyllo dough sheets covered and moist with plastic wrap. Lay in two sheets of phyllo dough, overlapping slightly, brush with melted butter and sprinkle with 1 tbsp. parmesan cheese. Repeat layers until used, folding in edges as necessary on each layer. Top last layer with mozzarella cheese; arrange onion and tomatoes over the cheese. Sprinkle with seasonings and remaining parmesan. Bake at 375° until edges are golden brown, 20-25 minutes.
About 6 main dish slices or 24 appetizer slices.