Phyllo Pizza with Fresh Tomatoes, Pesto and Red Onion Marmalade (And My Ramblings About The Kansas State Fair)
  • 1 tablespoon olive oil
  • 1 medium red onion, thinly sliced
  • 2 teaspoons brown sugar
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon crushed red pepper flakes
  • salt & pepper to taste
  • 10 phyllo sheets (1/2 the box)
  • Olive Oil-to brush between phyllo sheets
  • Grated Parmesan cheese, ½ cup plus 2 tablespoons (10 tablespoons)
  • ⅓ cup Pesto, homemade or prepared
  • 2 vine ripe tomatoes, thinly sliced (use 4-5 Roma if fresh not available)
  • 1 cup Italian Blend Cheese
  • Italian Blend seasoning (or use ½ teaspoon dried oregano, and ¼ teaspoon dried thyme)
To make Red Onion Marmalade:
  1. Heat a skillet over medium heat and add olive oil. Add thinly sliced onion and brown sugar. Turn heat to medium low and saute onion for about 15-20 minutes, until dark brown and tender. Add Balsamic vinegar and crushed red pepper flakes. Continue cooking for 2 to 3 more minutes until thick and syrupy. Season with salt & pepper. Set aside to cool.
More instructions:
  1. Brush a 15” x 10” baking pan generously with Olive Oil. Lay a sheet of phyllo in pan. Brush or spray phyllo sheet with olive oil. Sprinkle with 1 tablespoon grated Parmesan cheese. Repeat with the rest of the sheets of phyllo, brushing or spraying each layer and sprinkling with 1 tablespoon Parmesean cheese. When you get to the final sheet of phyllo, top with ⅓ cup pesto sauce. Spread sauce over phyllo sheet leaving about 1 inch exposed. Top with 1 tablespoon grated Parmesan cheese, red onion marmalade, thinly sliced tomato, Italian blend seasoning (or dried oregano and thyme) and Italian blend cheeses. Bake at 400 degrees for 18-20 minutes until edges are golden brown. Let sit about 5 minutes before slicing.
Recipe by Sunflower Supper Club at