|Preheat the oven to 375°F. Line the baking sheet with parchment paper, then lightly coat with butter.|
|Lay down 1 sheet of phyllo over the parchment paper. Lightly brush on melted butter. We'll sometimes follow with a light coat of avocado oil cooking spray just to make sure that the phyllo sheet is fully coated (but not soaked). Sprinkle with 1 tablespoon of Parmesan. Repeat with remaining phyllo, butter, and parmesan.|
|With the base assembled, top the pizza with mozzarella, onion, then tomatoes. Finish by topping with the oregano and thyme.|
|Bake in the oven for about 30 minutes until the crust is crisp and golden brown at the edges. The cheese should melt and the tomatoes should be tender.|
|Rest for about 5 minutes then cut into slices and serve while crisp and hot. Watch it rapidly disappear before your very eyes. :)|
source: Epicurious/Sunset Magazine/Cooking Light
If you own a mandolin, use it to slice the onion thinly and evenly.