Tomato and herb phyllo pizza

5 TBS of butter melted

Phyllo dough sheets (found in the freezer section)

7 TBS freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

1 cup thinly sliced onion

7-9 plum tomatoes

1 1/2 tsp minced fresh oregano

1 tsp minced fresh thyme

1 tsp minced fresh basil

salt and pepper to taste

Brush a sheet pan with some of the melted butter. Lay a sheet of phyllo in the pan.  (you may need to use two to cover the pan depending on what size of phyllo your store sells.  Keep the phyllo covered with waxed paper or a dish towel to keep it from drying out).  Brush the dough and sprinkle with 1 TBS of Parmesan cheese.  Repeat 6 times.

Top the remaining dough with the rest of the butter.  Sprinkle with mozzarella cheese.  Arrange the onion and tomatoes over the cheese evenly.  Sprinkle with the herbs, remaining Parmesan cheese, salt and pepper.  Bake at 375 degrees for 20-25 minutes until the edges of the dough are golden brown.