-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.

To assemble:

-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.