Recipe Correction

[Guest guest]

I forgot to mention the blending of the pesto, but you sharp cooks all

caught that already, didn't you?

 

* Exported from MasterCook Mac *

 

Greek Pizza

 

Recipe By : " Later Today "

Serving Size : 8 Preparation Time :0:30

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 sheets phyllo dough

olive oil cooking spray

4 teaspoons Parmesan cheese -- freshly grated

1 tablespoon Pesto sauce w/ broccoli

1 tomato -- peeled and chopped & s

6 kalamata olives -- chopped

6 large basil leave cut a in chiffonade (Ribbons)

2 ounces goat cheese, frozen & then -- grated

BROCCOLI PESTO

1 cup basil leaves -- tightly packed

3/4 cup extra virgin olive oil

1/2 cup Parmesan cheese -- freshly grated

1/2 cup broccoli florets

1/2 cup blanched almonds

1/4 cup liquid (wine, stock or broth)

6 cloves garlic

1 tablespoon balsamic vinegar

1/4 teaspoon black pepper -- freshly ground

 

Cut the seven sheets of phyllo dough into large circles using a pizza screen as

a guide (see notes). You can cut all the sheets at the same time. Spray the

screen with olive oil cooking spray. Place a sheet of phyllo on the screen,

lightly spray and sprinkle with about a half teaspoon of Parmesan cheese, repeat

until you have layered all of the phyllo dough. Spread the top layer with pesto

(an even thin layer of about a tablespoon or two) top with tomatoes, olives,

goat cheese or whatever you like.

 

TO MAKE PESTO: Place all pesto ingredients in food processor and blend until

smooth.

 

Bake in the oven for 3 to 5 minutes.

 

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Per serving (excluding unknown items): 320 Calories; 28g Fat (77% calories from

fat); 6g Protein; 13g Carbohydrate; 5mg Cholesterol; 194mg Sodium

 

NOTES : I don't have a pizza screen, I used a pizza pan and folded the edges of

the phyllo over instead of cutting it. It took about 15 minutes to bake, but

the results where spectacular. I also noticed that it was more pizza-like if

you let it sit for a few minutes before serving.

 

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