(17” by 12”) sheets fresh or frozen (thawed) Fillo Factory Fillo dough
5 tablespoons of unsalted butter, melted
6 ounces of freshly grated parmesan cheese
1 1/2 cups of coarsely shredded mozzarella cheese
1 cup of thinly sliced red onion
2 pounds of tomatoes, peeled seeded and sliced thin
1 tablespoon of fresh basil, oregano, and thyme or one tablespoon of Italian seasoning
Preheat oven to 375 F. Place Fillo on wax paper and cover with a kitchen towel to prevent drying out. Brush a large baking sheet (17” by 12”) with a thin coat of melted butter. Place one sheet of Fillo on the buttered baking sheet. Lightly brush the top of Fillo with butter. Sprinkle two heaping tablespoons of the parmesan cheese on top of the butter. Place another sheet of Fillo on top. Butter the Fillo, sprinkle the parmesan cheese , and layer the remaining Fillo sheets in the same way, reserving two heaping tablespoons of parmesan cheese for the top.
Sprinkle the top sheet of Fillo with mozzarella cheese. Sprinkle red onion evenly over the cheese. Arrange tomatoes in a single layer over the red onion. Sprinkle the fresh Herb’s and the remaining parmesan cheese on top of the pizza.
Bake until Fillo turns golden-brown and the cheese melts, about 25 minutes. Makes 6 main dish servings or 12 appetizer servings.
Posted: 5/6/2010 1:10:45 PM