Our topping is a version of the original Neapolitan creation, Pizza Margherita. But, since we're using phyllo, which is basically of Greek origins, we use both mozzarella and feta cheeses.
Of course, you can always add some kalamata olives and pepperoni, for additional Greco-Italo tastes.
About 2 teaspoons cornmeal, for dusting
2/3 cup each, shredded (part-skim) mozzarella and finely crumbled feta cheese (reduced fat works well)
1/3 cup grated Parmigiano-Reggiano cheese
6 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
1/8 teaspoon dried hot red pepper flakes
10 (18- by 14-inch) sheets frozen phyllo dough, thawed
2 cups very thinly sliced plum tomatoes, drained well on paper towels
1/3 cup thinly sliced scallions
1/3 cup fresh basil leaves
Heat oven to 375 degrees. In a bowl, combine mozzarella, feta and parmesan cheeses, plus oregano, salt, black and red peppers.
Cut phyllo sheets in half crosswise. Keep phyllo sheets you're not using covered with wax paper and a kitchen towel to keep them from drying out.
Lightly coat a baking sheet with spray coating, then dust with some cornmeal. Place one phyllo sheet on the baking sheet. Add two more layers of phyllo sheets, lightly spray coating in between. Sprinkle with 2 tablespoons of the cheese mixture.
Repeat layers (but not the spray-coating) five more times (3 phyllo sheets, 2 tablespoons of the cheese mixture), then topping the whole with the last two phyllo sheets. Coat the top two sheets with cooking spray, then sprinkle on 2 tablespoons of the cheese mixture.
Arrange tomato slices on top of the phyllo sheets. Sprinkle on 2 tablespoons of the cheese mixture, leaving a 2-inch border. Sprinkle with scallions, and remaining cheese mixture. Bake for 17 minutes. Sprinkle basil leaves over pizza, return to oven and bake 3 to 5 minutes longer.
Makes 6 servings.