Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes

Preparation

1. Step 1

   Preheat oven to 400°F. Toss tomatoes, olive oil, salt, and oregano in medium bowl. Scatter tomatoes on large rimmed baking sheet; roast until soft and beginning to collapse, about 22 minutes. Remove from oven and let tomato mixture cool. Maintain oven temperature.

   Step 2

   Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.

   Step 3

   Brush another large rimmed baking sheet with some of melted butter. Place 1 phyllo sheet on baking sheet. Brush lightly with melted butter and top with second phyllo sheet. Brush with butter and top with third sheet; brush with butter. Sprinkle with 1 tablespoon Parmesan. Repeat 3 more times for total of 12 phyllo sheets and 4 tablespoons Parmesan. Sprinkle stacked phyllo sheets with grated mozzarella, leaving 1/2-inch plain border. Top with roasted tomatoes, pepper strips, and olives.

   Step 4

   Bake pizza until phyllo is crisp, 25 to 27 minutes. Sprinkle 2 teaspoons fresh oregano over, loosen pizza from sheet with large metal spatula, and slide onto cutting board.

2. Step 5

   *Also called mozzarella affumicata; sold at some specialty foods stores and at cheese shops. If unavailable, use regular (not fresh) whole-milk mozzarella.