Square Phyllo Dough Pizza

Adapted from “Colorado Collage: Cookbook from the Junior League of Denver”

Ingredients:

~12   Sheets of Phyllo Dough Pastry, Thawed if frozen (The recipe only calls for 8 but chances are there will be some casualties)

6       Tablespoons (3/4 stick) Butter, Melted

1       Cup Grated Parmesan Cheese, Divided (This means you will only use a little of the portion at a time)

2      Cups Grated Mozzarella Cheese

1       Medium Sized Red Onion, Peeled and Thinly Sliced

6      Italian Plum Tomatoes, Very Thinly Sliced (Or any other type of tomato really, we used cherry tomatoes)

1      Green Bell Pepper, Cored, Seeded, and Sliced into Thin Rings

3/4  Of a Cup of Freshly Chopped Rosemary, Salt, and Ground Black Pepper

Preheat oven to 375 degrees. Line a 15×10- inch baking sheet with two of the delicate Phyllo sheets. Cover the awaiting Phyllo with plastic wrap and a damp towel to prevent it from drying out and crumbling into dust. Gently brush the dough with melted butter, and sprinkle on around 2 tablespoons of the grated Parmesan cheese evenly. Repeat with the remaining sheets, using two at a time.

P.S. Don’t worry if in this process the sheets rip or develop holes, mine ended up looking like Charlie Brown’s Ghost Costume and it worked fine.

Next, sprinkle the mozzarella over the top. Arrange the onions, peppers, and tomatoes on top, but be careful not to overload the delicate crust. Add the Rosemary, salt, and pepper seasoning to taste and place in the oven. Bake for about 20~25 minutes, or until the edges are golden brown.

This dish serves around 4 for the main course and up to 8 for an appetizer, Enjoy!

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