| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 5 |
tb |
Unsalted butter; melted and kept warm |
| 7 |
|
17" by 12" sheets of phyllo |
| 7 |
tb |
Freshly grated Parmesan |
| 1 |
c |
Coarsely grated mozzarella (about 1/4 lb.) |
| 1 |
c |
Very thinly sliced onion |
| 2 |
lb |
Tomatoes (about 5) cut into 1/4" thick slices |
| 1/2 |
ts |
Dried oregano;crumbled |
| 1 |
ts |
Fresh thyme leaves -or- |
| 1/4 |
ts |
Crumbled dried; plus |
|
|
Fresh thyme sprigs for garnish |
INSTRUCTIONS
From: Laura Hunter <LHunter722@AOL.COM>
Date: Wed, 14 Aug 1996 12:54:59 -0400
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,
http://www.erols.com/hosey.
A Message from our Provider:
“Our God is an *_AWESOME_* God!”