Phyllo Pastry Pizza With Broccoli Pesto Tomatoes And Goat Cheese Recipes

PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE

Steps:

• 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.;
• Combine all the ingredients in a food processor and blend until you have a smooth paste.

TOMATO-ONION PHYLLO PIZZA

Steps:

• Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.

BROCCOLI PESTO PIZZA

Steps:

• Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.
• Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.
• Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.
• Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.
• Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.