paper and covered with a dampened kitchen towel
1 stick (1/2 cup) unsalted butter, melted and kept warm
14 tablespoons freshly grated Parmesan cheese ( about 3 ounces)
2 cups coarsely grated mozzarella cheese ( about 1/2 pound)
2 cups very thinly sliced onion
4 pounds vine ripened tomatoes (about 8), cut into 1/4" thick slices
1 teaspoon dried oregano
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried, crumbled
Preheat oven 375F. And lightly butter 2 baking sheets.
On 1 prepared baking sheet arrange 1 phyllo sheet and brush lightly with some butter. Sprinkle phyllo with 1 tablespoon of Parmesan and arrange another phyllo sheet on top, pressing firmly so that it adheres to the bottom layer. Butter, sprinkle and layer 5 more phyllo sheets in the same manner, ending with phyllo. Sprinkle top phyllo sheet with half of mozzarella and scatter half of the onion evenly on the top. Arrange half of tomatoes in one layer over onion. Sprinkle pizza with 1 tablespoon Parmesan, half of oregano, half of thyme and salt and pepper to taste. Make another pizza in the same manner with remaining ingredients.
Bake pizzas in middle and lower third of oven 30 to 35 minutes, or until edges are golden, switching positions of sheets in oven halfway through baking.