We also repotted some Aloe plants on New Year's Eve.This is also known as "The Frances Pizza" at our house because it was given to me by a woman named Frances.
seven 17- by 12-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a damp kitchen towel.
7 Tbsp butter, melted and kept warm (we add 2 cloves of crushed garlic to this - optional)
7 Tbsp fresh grated parmesan cheese (Parmigiana Reggiano is best!)
1 cup coarsely grated mozzarella (1/4 lb, but who measures)
1 very thinly sliced onion (we use red onion, have used green onion bulbs)
2 bls tomatos (about 5) cut into 1/4" thickness - I use roma, recipe calls for regular.
1/2 tsp dried oregano, crumbled - I use fresh from the produce section
1 tsp fresh thyme leaves or 1/4 tsp dry
Brush baking sheet lightly with some of the butter/garlic mix. Lay 1 sheet of phyllo on the butter and brush lightly w/more butter! Sprinkle that with Parmesan cheese. Cover that with a new sheet of phyllo and pat flat and repeat the butter/parmesan process until you have 7 layers.
When you get to the top layer sliced tomatos and onions onto the phyllo, add cheese and herbs. Then salt and pepper to taste. Finally, sprinkle with a couple tsp parmesan cheese over the whole pizza.
Bake at 375 for 25-30 minutes, or until the edges and cheese are golden to your taste. This serves 8-10 as a first course.
Shibata notes:
one pkg phyllo makes about 2 recipes.
we like more cheese: used about 2Xs mozz. and the fresh stuff from the deli works best if you can slice thin or grate.
You can also add dry or fresh basil if you like.
Ideas from the 8-31-03 New York Times Magazine: add goat, feta, Stilton cheeses and Calamata olives. (feta and Calamatas were awesome when we added)
Mannins also added prosciutto and pancetta sliced hams. Pancetta is salty enough that you don't need to add extra to this recipe.
Will add picture later. Kids took it off the memory stick.
seven 17- by 12-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a damp kitchen towel.
7 Tbsp butter, melted and kept warm (we add 2 cloves of crushed garlic to this - optional)
7 Tbsp fresh grated parmesan cheese (Parmigiana Reggiano is best!)
1 cup coarsely grated mozzarella (1/4 lb, but who measures)
1 very thinly sliced onion (we use red onion, have used green onion bulbs)
2 bls tomatos (about 5) cut into 1/4" thickness - I use roma, recipe calls for regular.
1/2 tsp dried oregano, crumbled - I use fresh from the produce section
1 tsp fresh thyme leaves or 1/4 tsp dry
Brush baking sheet lightly with some of the butter/garlic mix. Lay 1 sheet of phyllo on the butter and brush lightly w/more butter! Sprinkle that with Parmesan cheese. Cover that with a new sheet of phyllo and pat flat and repeat the butter/parmesan process until you have 7 layers.
When you get to the top layer sliced tomatos and onions onto the phyllo, add cheese and herbs. Then salt and pepper to taste. Finally, sprinkle with a couple tsp parmesan cheese over the whole pizza.
Bake at 375 for 25-30 minutes, or until the edges and cheese are golden to your taste. This serves 8-10 as a first course.
Shibata notes:
one pkg phyllo makes about 2 recipes.
we like more cheese: used about 2Xs mozz. and the fresh stuff from the deli works best if you can slice thin or grate.
You can also add dry or fresh basil if you like.
Ideas from the 8-31-03 New York Times Magazine: add goat, feta, Stilton cheeses and Calamata olives. (feta and Calamatas were awesome when we added)
Mannins also added prosciutto and pancetta sliced hams. Pancetta is salty enough that you don't need to add extra to this recipe.
Will add picture later. Kids took it off the memory stick.
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