Pesto and Feta Phyllo Pizza Recipe
Ingredients:
Pesto:
3 cups of fresh clean & dry parsley leaves
2 cloves of chopped garlic
1/3 cup parmesan cheese
1/3 cup of toasted pine nuts
1/3 cup of olive oil
Other ingredients:
6 tablespoons unsalted butter, melted and kept warm
9 tablespoons of parmesan cheese
3/4 cup of goat cheese
10 sheets of phyllo stacked between wax paper (cover with kitchen towel)
Directions:
Pesto is best made a few days prior to eating and allowed to chill covered. Mix all ingerdents in food processor blend until desired consistancy is achieved.
Preheat your oven to 400 degrees F
Coat large baking sheep with some butter and place 1 sheet of phyllo on buttered surface. Brush phyllo with some remaining butter and sprinke 1 of your 9 tablespoons of Parmesan cheese. Place another sheet of phyllo over cheese, press firmly you want the two sheets to stick together. Repeat this layering process ending with your last phyllo sheet.
Brush top layer with the remainder of your butter and fold in your sideds about 1/4 in and press to the top sheet while crimping the corners. Spread your pesto over the phyllo crust and sprinkle the top with feta cheese.
Bake the phyllo in the middle of the oven about 15 minutes at 400 degrees
Comments
I had a vegan friend fly in to visit for the evienng and I really wanted to stay in for dinner rather than hunt for a restaurant where she could eat more than a bowl of lettuce. We both hate tomatoes so the only thing I could think of was pesto, a google search brought up this recipe and I was skeptical about the nutritional yeast had never heard of it before, spent two hours at four stores and finally found it (Whole Foods has it in the supplement section.) I made the pesto without the yeast to see how is was and it had quite a bite to it, added the yeast and it turned into and almost perfect pesto. It was still had a bit of a bite so I put it on the stove and cooked it for a few minutes and it took the harsh fresh basil bite out of it! I will never go back to my dairy pesto recipes again! Thank you so much for this amazing sauce, and for introducing me to nutritional yeast!
Do you take requests? I am just tihkning of a great dish I made a couple of summers ago that everyone loved. It required fresh roasted peppers (yellow, orange or red taste better than the green) which are not hard to roast. You peel the blistered black skin off. We filled the peppers with a mixture made up of chevre (goat cheese), fresh garlic and a splash of Worcestershire, and then we sprinkled fresh chopped chives over the top. There may have been other ingredients but those are the biggies. I could picture these ingredients on a pizza all sliced up and put on with the cheese mixture. To hold it all in place, maybe a complementary very mild cheese like fresh mozz or a mild havarti?