Recipe courtesy of Jean-Pierre Brehier
Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes and Goat Cheese
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 287
- Total Fat
- 25
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 9
- Sodium
- 236
Ingredients
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
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 1/2 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.;
BROCCOLI PESTO
- Combine all the ingredients in a food processor and blend until you have a smooth paste.