Phyllo Pastry Pizza With Broccoli Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Dujour02 | 1 | Servings | |
INGREDIENTS
| 7 | Sheets phyllo pastry | |
| Olive oil cooking spray | ||
| 4 | t | Freshly grated |
| Parmigiano-Reggiano | ||
| cheese | ||
| divided | ||
| 1 | T | Broccoli Pesto, recipe |
| follows | ||
| 1 | Tomato, peeled seeded and | |
| chopped | ||
| 6 | Imported black olives | |
| 4 | Basil leaves cut chiffonade | |
| 2 | oz | Goat cheese, frozen for |
| easy | ||
| grating |
INSTRUCTIONS
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. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9441 - JEAN-PIERRE BREHIER Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1091
Calories From Fat: 597
Total Fat: 68.1g
Cholesterol: 194.5mg
Sodium: 4249.9mg
Potassium: 1819.4mg
Carbohydrates: 37.1g
Fiber: 12.7g
Sugar: 14.9g
Protein: 90g