Name: Phyllo Pizza With Smoked Mozzarella and Cherry Tomatoes
Yield: 6 appetizer
Ingredients: 12 to 13 ounces cherry tomatoes and/or pear tomatoes; 1 tablespoon extra-virgin olive oil; 3/4 teaspoon coarse kosher salt; 1/2 teaspoon dried oregano; 12 12x9-inch sheets fresh phyllo pastry or frozen, thawed; 6 tablespoons (3/4 stick) unsalted butter, melted; 4 tablespoons finely grated Parmesan cheese, divided; 3/4 cup (packed) coarsely grated smoked mozzarella cheese* (about 3 ounces); 1/2 yellow bell pepper, cut into thin strips; 1/4 cup quartered pitted Kalamata olives; 2 teaspoons coarsely chopped fresh oregano

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Three square slices of phyllocrust pizza flatbread topped with mozzarella cherry tomatoes and olives.

Photo by Kiyoshi Togashi

Recipe notes

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