Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes and Goat Cheese

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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 large basil leaves cut chiffonade

2 ounces goat cheese, frozen (for easy grating)

BROCCOLI PESTO

1 cup tightly packed fresh basil leaves

3/4 cup extra-virgin olive oil

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/2 cup tightly packed broccoli florets

1/2 cup blanched almonds

1/4 cup chicken stock

6 garlic cloves, chopped

1 tablespoon balsamic vinegar

1/4 teaspoon freshly ground black pepper