Phyllo pastry pizza with broccoli pesto, tomatoes and goa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Sheets phyllo pastry | |
| Olive oil cooking spray | ||
| 4 | teaspoons | Freshly grated |
| Parmigiano-Reggiano cheese, | ||
| Divided | ||
| 1 | tablespoon | Broccoli Pesto, recipe |
| Follows | ||
| 1 | Tomato, peeled, seeded, and | |
| Chopped | ||
| 6 | Imported black olives, | |
| Chopped | ||
| 4 | larges | Basil leaves cut chiffonade |
| 2 | ounces | Goat cheese, frozen (for |
| Easy grating) | ||
Directions
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