Ok, another recipe: Tomato - Mozzarella Pizza With Phyllo Crust

Ingedients

• 6 tablespoons (3/4 stick) butter, melted

  Or as much olive oil as you need (see below). Tastes about the same, but won't kill you.

• 8 sheets fresh phyllo pastry or frozen, thawed

  No reason to use fresh; just go for the standard frozen. I used whole wheat this time.

• 8 tablespoons grated Parmesan cheese

• 6 ounces shredded mozzarella cheese (about 1 3/4 cups)

  I increased this because I had a bunch to finish. Worked out well, though. You should probably make this about 2 1/4 cups or so, depending on your taste.

• 1 medium onion, thinly sliced

  I decided to go a different route. Instead of raw onions, I put in caramelized ones. Basically all you have to do is slice your onions. Put a few tablespoons of olive oil into a pot and toss the onions in. Heat, covered, at low to medium for about 20 minutes, give or take, stirring regularly. Wait until the onions are really soft and yellow/brown (color varies based on the type of onion) and there's goop in the pot, and remove from heat. You should have some sweet, limp onion rings.

• 1 1/2 pounds plum tomatoes, halved, seeded, sliced into rounds

• 1 teaspoon dried oregano

  I generally prefer the fresh kind, but didn't have any this time around. For this purpose, the dried was sufficient.

• 1/2 teaspoon dried thyme

Preheat oven to 375°F. Brush 15x10x1-inch baking sheet with butter. Place 1 phyllo sheet in prepared pan (edges of phyllo may go up sides of baking sheer). Brush phyllo with butter, sprinkle with 1 tablespoon Parmesan cheese. Repeat layering with remaining phyllo, butter and Parmesan cheese. Top with even layers of mozzarella cheese and onion, then tomatoes. Sprinkle with oregano and thyme. Bake until crust is crisp and golden brown at edges, cheese melts and tomatoes are tender, about 30 minutes. Let stand 5 minutes.

I did it a little differently (of course). Besides the caramelized onions, I also put a couple layers of phyllo on top of the cheese and tomatoes. As far as which is better, well, I didn't make it the other way. Whatever you prefer. As far as the parmesan between layers, I didn't really notice. You should either use more or not bother with it. Be warned that you should serve as much of this as possible immediately after baking. It reheats ok, but tends to be soggy even when warmed up in the oven. It would be a good idea to make only part of this and bake as needed, although with the phyllo that gets tricky.

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