Phyllo pastry pizza with broccoli pesto, tomatoes and goa

Yield: 4 servings

Measure Ingredient
7 \N Sheets phyllo pastry
\N \N Olive oil cooking spray
4 teaspoons Freshly grated
\N \N Parmigiano-Reggiano cheese,
\N \N Divided
1 tablespoon Broccoli Pesto, recipe
\N \N Follows
1 \N Tomato, peeled, seeded, and
\N \N Chopped
6 \N Imported black olives,
\N \N Chopped
4 larges Basil leaves cut chiffonade
2 ounces Goat cheese, frozen (for
\N \N Easy grating)

Preheat oven to 350 degrees F.

Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately ½ teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same

procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top.

Bake in oven for 3 to 5 minutes. Serve immediately.

CHEF DU JOUR JEAN-PIERRE BREHIER SHOW #DJ9441

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