Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes a

Name: Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 sheets phyllo pastry; Olive oil cooking spray; 4 teaspoons freshly grated Parmigiano-Reggiano cheese, divided; 1 tablespoon Broccoli Pesto, recipe follows; 1 tomato, peeled, seeded, and chopped; 6 imported black olives, chopped; 4 large basil leaves cut chiffonade; 2 ounces goat cheese, frozen (for easy grating); 1 cup tightly packed fresh basil leaves; 3/4 cup extra-virgin olive oil; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/2 cup tightly packed broccoli florets; 1/2 cup blanched almonds; 1/4 cup chicken stock; 6 garlic cloves, chopped; 1 tablespoon balsamic vinegar; 1/4 teaspoon freshly ground black pepper

Servings: persons

7 sheets phyllo pastry
Olive oil cooking spray
4 teaspoons freshly grated Parmigiano-Reggiano cheese, divided
1 tablespoon Broccoli Pesto, recipe follows
1 tomato, peeled, seeded, and chopped
6 imported black olives, chopped
4 large basil leaves cut chiffonade
2 ounces goat cheese, frozen (for easy grating)
1 cup tightly packed fresh basil leaves
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup tightly packed broccoli florets
1/2 cup blanched almonds
1/4 cup chicken stock
6 garlic cloves, chopped
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

1
Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide.
2
You can cut all the sheets at the same time.
3
Spray the screen with olive oil cooking spray.
4
Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese.
5
Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet.
6
Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top.
7
Bake in oven for 3 to 5 minutes.
8
Serve immediately.
9
Combine all the ingredients in a food processor and blend until you have a smooth paste.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 sheets phyllo pastry, Olive oil cooking spray, 4 teaspoons freshly grated Parmigiano-Reggiano cheese, divided, 1 tablespoon Broccoli Pesto, recipe follows, and more.

Yes, Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes and Goat Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes and Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions