-Defrost 12, 12x9-inch sheets phyllo pastry.
-Preheat oven to 400°F.
-In a medium bowl, toss together the following:
1 pint Sungold cherry tomatoes
1 TBS olive oil
2 TBS finely chopped rosemary
1/8 tsp sea salt
-Scatter the Sungolds 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.
-Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.
-Melt 6 TBS butter in a small pan.
-Grate up 4 TBS Parmesan cheese and ¾ cup smoked mozzarella cheese (about 3 ounces).
-Pit and chop ¼ cup Kalamata olives.
-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.
-Brush with butter and top with third sheet; brush with butter.
-Sprinkle with 1 tablespoon of the Parmesan.
-Repeat 3 more times.
-Sprinkle stacked phyllo sheets with grated mozzarella, leaving 1/2-inch plain border.
-Top with roasted tomatoes and some chopped olives.
-Bake pizza until phyllo is crisp, 25 to 27 minutes.
-Loosen pizza from sheet with large metal spatula, and slide onto cutting board.