Phyllo Pastry Pizza With Broccoli Pesto, Tomatoes, Goat Chee

Recipe Ingredients

7		Sheets phyllo pastry
		Olive oil cooking spray - as needed
4 teaspoons	20ml	Freshly-grated Parmigiano-Reggiano cheese - divided
1 tablespoon	15ml	Broccoli Pesto - (see recipe)
1		Tomato - peeled, seeded,
		And chopped
6		Imported black olives - chopped
4		Basil leaves - cut chiffonade (large)
2 oz	56g	Goat cheese - frozen for easy grat

Recipe Instructions

Preheat oven to 350 degrees.

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.

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9441) - from the TV FOOD NETWORK

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