Phyllo Pizza with Fresh Tomatoes, Pesto and Red Oni

Name: Phyllo Pizza with Fresh Tomatoes, Pesto and Red Onion Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Medium Red Onion, Halved And Thinly Sliced; 2 teaspoons Brown Sugar; 1 Tablespoon Balsamic Vinegar; 1/4 teaspoons Crushed Red Pepper Flakes; Salt And Pepper, to taste; 10 pieces Sheets Of Phyllo Dough; 5 Tablespoons Olive Oil; 10 Tablespoons Grated Parmesan Cheese (1/2 Cup Plus 2 Tablespoons); ⅓ cups Pesto; 2 whole Tomatoes Thinly Sliced; 1/2 teaspoons Oregano, Dried; 1/4 teaspoons Thyme, Dried; 1 cup Italian Blend Cheese

Servings: persons

1 Tablespoon Olive Oil
1 whole Medium Red Onion, Halved And Thinly Sliced
2 teaspoons Brown Sugar
1 Tablespoon Balsamic Vinegar
1/4 teaspoons Crushed Red Pepper Flakes
Salt And Pepper, to taste
10 pieces Sheets Of Phyllo Dough
5 Tablespoons Olive Oil
10 Tablespoons Grated Parmesan Cheese (1/2 Cup Plus 2 Tablespoons)
⅓ cups Pesto
2 whole Tomatoes Thinly Sliced
1/2 teaspoons Oregano, Dried
1/4 teaspoons Thyme, Dried
1 cup Italian Blend Cheese

1
To make Red Onion Marmalade: Heat a skillet over medium heat and add olive oil.
2
Add thinly sliced onion and brown sugar.
3
Turn heat to medium low and saute onion for about 15-20 minutes, until dark brown and tender.
4
Add balsamic vinegar and crushed red pepper flakes.
5
Continue cooking for 2 to 3 more minutes until thick and syrupy.
6
Season with salt and pepper.
7
Set aside to cool.
8
Brush a 15 x 10 baking pan generously with olive oil.
9
Lay a sheet of phyllo in pan.
10
Brush or spray phyllo sheet with olive oil.
11
Sprinkle with 1 tablespoon grated Parmesan cheese.
12
Repeat this process with the rest of the sheets of phyllo, brushing or spraying each layer with oil and sprinkling with 1 tablespoon Parmesan cheese.
13
When you get to the final sheet of phyllo, top with 1/3 cup pesto sauce.
14
Spread sauce over the entire phyllo sheet leaving about 1 inch exposed around the edges.
15
Top with 1 tablespoon grated Parmesan cheese, red onion marmalade, thinly sliced tomato, dried oregano, thyme and Italian blend cheeses.
16
Bake at 400 degrees F for 18-20 minutes until edges are golden brown.
17
Let sit about 5 minutes before slicing.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Medium Red Onion, Halved And Thinly Sliced, 2 teaspoons Brown Sugar, 1 Tablespoon Balsamic Vinegar, and more.

Yes, Phyllo Pizza with Fresh Tomatoes, Pesto and Red Onion Marmalade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Phyllo Pizza with Fresh Tomatoes, Pesto and Red Onion Marmalade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions