MEDITERRANEAN PHYLLO PIZZA CAPRESE

Mediterranean Phyllo Pizza Caprese image

Provided by @MakeItYours

Number Of Ingredients 11

cooking spray
20 sheets phyllo dough, 14x9 inches
5 tablespoons melted butter
10 tablespoons grated Parmigiano Reggiano cheese
10 ounces mozzarella cheese
1/2 onion, paper-thinly sliced
2 tomatoes, thinly sliced
dried oregano
salt and pepper
10 roasted pistachio nuts, finely chopped
1 tablespoon basil leaves, finely chopped

Steps:

Preheat an oven to 375 degrees F.
Spray a baking sheet, 15x10x1 inches, with cooking spray.
Follow directions on packaging of phyllo dough to get it ready to work with.
Unroll one roll of the phyllo dough and cut in half.
Line the bottom of the baking sheet with 2 pieces of phyllo dough. The edges of the phyllo dough should go up the sides of the baking sheet.
Brush with butter and sprinkle with some Parmigiano Reggiano cheese. Repeat this procedure until you run out of phyllo sheets. Keep the phyllo sheets you're not working with under a damp kitchen towel; you have to prevent them from drying, because they will break as soon as you touch them.
Top the phyllo dough with the tomato, mozzarella and onion slices; alternate and make sure they slightly overlap.
Sprinkle with salt, pepper and oregano and place baking sheet in the oven.
Bake in oven for approx. 25 minutes.
Cut the pizza in half and cool half for another day.
Cut the half you want to eat in cute triangles and sprinkle with pistachio and basil.