Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes

Ingredients

• 12 ounces cherry tomatoes 
• 0.8 teaspoon kosher salt 
• 0.3 cup kalamata olives pitted quartered
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.5 teaspoon oregano dried
• 2 teaspoons oregano fresh coarsely chopped
• 4 tablespoons parmesan cheese divided finely grated
• 9 inch sheets dough fresh frozen thawed
• 6 tablespoons butter unsalted melted ()
• 0.5  bell pepper yellow cut into thin strips

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• kitchen towels
• spatula
• cutting board

Directions

1. Preheat oven to 400°F. Toss tomatoes, oliveoil, salt, and oregano in medium bowl.Scatter tomatoes on large rimmed bakingsheet; roast until soft and beginning tocollapse, about 22 minutes.
2. Remove fromoven and let tomato mixture cool. Maintainoven temperature.
3. Place stack of phyllo sheets on worksurface and cover with plastic wrap, thendamp kitchen towel to prevent drying.
4. Brush another large rimmed bakingsheet with some of melted butter.
5. Place 1phyllo sheet on baking sheet.
6. Brush lightlywith melted butter and top with secondphyllo sheet.
7. Brush with butter and topwith third sheet; brush with butter.
8. Sprinklewith 1 tablespoon Parmesan. Repeat 3more times for total of 12 phyllo sheets and4 tablespoons Parmesan.
9. Sprinkle stackedphyllo sheets with grated mozzarella,leaving 1/2-inch plain border. Top withroasted tomatoes, pepper strips, and olives.
10. Bake pizza until phyllo is crisp, 25 to 27minutes.
11. Sprinkle 2 teaspoons fresh oreganoover, loosen pizza from sheet with largemetal spatula, and slide onto cutting board.
12. *Also called mozzarella affumicata; sold atsome specialty foods stores and at cheeseshops. If unavailable, use regular (not fresh)whole-milk mozzarella.
13. Per serving:313 calories,21 g fat,2 g fiber
14. Bon Appétit