12 ounces cherry and/or pear tomatoes
1 tablespoon extra-virgin olive oil
¾ teaspoon coarse kosher salt
½ teaspoon dried oregano
12 (12×9-inch) sheets phyllo dough, thawed
4 tablespoons unsalted butter, melted
4 tablespoons finely grated Parmesan cheese, divided
3 ounces (¾ cup packed) smoked mozzarella cheese, coarsely grated
Half a red or yellow bell pepper, cut into thin strips
2 teaspoons coarsely chopped fresh oregano
Heat oven to 400°. Toss tomatoes, olive oil, salt, and dried oregano in medium bowl. Place tomatoes on large rimmed baking sheet and roast until soft and beginning to collapse, about 22 minutes. Remove from oven and let tomato mixture cool. Maintain oven temperature.
Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying. Brush another large rimmed baking sheet with some of the melted butter. Place 1 phyllo sheet on baking sheet. Brush lightly with melted butter and top with second phyllo sheet. Continue repeating this process, sprinkling 1 tablespoon of Parmesan over every third sheet.
Sprinkle stacked phyllo sheets with mozzarella, leaving ½-inch border. Top with roasted tomatoes and pepper strips. Bake pizza until phyllo is golden and crisp, 15 to 25 minutes (I’ve found this cooks much faster in our gas oven than it did in our electric one, so check it frequently). Sprinkle the fresh oregano over the pizza, cut into slices and serve immediately.