Parsley Pesto And Feta Phyllo Pizza Recipes
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PARSLEY PESTO AND FETA PHYLLO PIZZA
Yield Serves 4 to 6 as an entrée or 8 to 10 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a food processor blend well all pesto ingredients. Pesto may be made 3 days ahead and chilled, surface covered with plastic wrap.
- Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet phyllo over cheese, pressing firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
- Spread pesto and phyllo crust and sprinkle with feta.
- Bake pizza in middle of oven until crust is golden, about 15 minutes.
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- In a very small bowl or dish, stir together 1 Tbsp olive oil and the garlic powder. Let the mixture sit and infuse while you prepare the rest of the ingredients.
- To make the parsley pesto, finely mince 1 packed cup of fresh parsley leaves (about 1/2 cup once minced). Add the minced garlic, grated Parmesan, salt, pepper, and red pepper flakes. Add the lemon juice and olive oil to the mixture, starting with just 1 Tbsp lemon juice and 2 Tbsp olive oil, and adding more if needed to create a mixture that is loose enough to drizzle over the pizza. I used 1.5 Tbsp lemon and 3 Tbsp oil total, but this will depend on the volume of your minced parsley. Set the parsley pesto aside.
- Move your oven's rack to the top position and begin preheating the oven to 500ºF. Thinly slice the tomatoes and fresh mozzarella.
- Stretch or roll your pizza dough out to a 14-16" disc. Place it on a pizza pan or baking sheet*. Stir the garlic and oil, then brush a thin later over the entire surface of the dough, including the outer crust.
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