Phyllo Pastry Pizza With Broccoli Pesto, Tomatoes And Goa Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
7 Sheets: phyllo pastry,
Olive oil cooking spray,
4 tsp: Freshly grated,
Parmigiano-Reggiano cheese,
Divided,
1 tbsp: Broccoli Pesto, recipe
Follows,
1: Tomato, peeled, seeded, and
Chopped,
6: Imported black olives,
Chopped,
4 large: Basil leaves cut chiffonade,
2 ounce: Goat cheese, frozen, (for
Easy grating),
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.
CHEF DU JOUR JEAN-PIERRE BREHIER SHOW #DJ9441
Source from luhu.jp
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.
CHEF DU JOUR JEAN-PIERRE BREHIER SHOW #DJ9441
Source from luhu.jp
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