Phyllo Pizza with Fresh Tomatoes, Pesto and Red Onion Marmalade Recipe

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.

No additional tips available.

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

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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.

Phyllo Pizza with Fresh Tomatoes, Pesto and Red Onion Marmalade

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