Phyllo Pastry Pizza With Broccoli Pesto, Tomatoes, Goat Chee Recipe
Servings: 1
Ingredients
- 7 sht phyllo pastry
- Â Â Extra virgin olive oil cooking spray as needed
- 4 tsp freshly-grated Parmigiano-Reggiano cheese divided
- 1 Tbsp. Broccoli Pesto (see recipe)
- 1 x tomato peeled, seeded,
- Â Â and minced
- 6 x imported black olives minced
- 4 lrg basil leaves cut chiffonade
- 2 ounce goat cheese frzn for easy grat
Directions
- 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 extra virgin olive oil cooking spray.
- Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 tsp. of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese till you have placed the seventh sheet.
- Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frzn goat cheese over top. Bake in oven for 3 to 5 min. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 273g | |
| Calories 893 | |
| Calories from Fat 836 | 94% |
| Total Fat 93.23g | 117% |
| Saturated Fat 19.49g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 217mg | 9% |
| Potassium 339mg | 10% |
| Total Carbs 5.82g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.05g | 3% |
| Protein 11.73g | 19% |
