Tomato-Mozzarella Pizza with Phyllo Crust

epicurious.com

veenie

6 tablespoons (¾ stick) butter, melted

8 sheets fresh phyllo pastry or frozen, thawed

8 tablespoons grated Parmesan cheese

6 ounces shredded mozzarella cheese (about 1 ¾ cups)

1 medium onion, thinly sliced

1 ½ pounds plum tomatoes, halved, seeded, sliced into rounds

1 teaspoon dried oregano

½ teaspoon dried thyme

Directions at epicurious.com

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