Phyllo Pastry Pizza with Broccoli Pesto

Categories: Dujour02
Yield: 1 servings

7 Sheets phyllo pastry
Olive oil cooking spray
4 ts Freshly grated
-Parmigiano-Reggiano cheese;
-divided
1 tb Broccoli Pesto; recipe
-follows
1 Tomato; peeled, seeded, and
; chopped
6 Imported black olives;
-chopped
4 lg Basil leaves cut chiffonade
2 oz Goat cheese; frozen (for
-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 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.

Recipe by: CHEF DU JOUR SHOW #DJ9441 - JEAN-PIERRE BREHIER

-----

----------