While fresh basil, Kalamata olives and red peppers give this pizza a flavorful punch, it’s the flaky Phyllo crust that really makes the dish stand out from the rest.
- 2 cups fresh basil
- 1/4 cup pine nuts, lightly toasted
- 1 garlic clove, peeled
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1 cup Kalamata olives, pitted and halved
- 1 1/2 cups mozzarella cheese, diced small
- 1/2 cup roasted red peppers drained, medium diced
In a food processor place basil, pine nuts, garlic and Parmesan cheese. Pulse on low speed until coarsely chopped. Slowly add 1/4 cup of oil through the feed tube while the processor is running. Process to a rough paste, add more oil if necessary. Season with salt and pepper.
Lightly brush a 15” x 10” baking sheet with oil. Brush each sheet of Phyllo with olive oil as you overlap them on the baking sheet. Continue to overlap the Phyllo to cover the pan. Roll Phyllo edges onto themselves to form crust. Bake in preheated 3501/4F oven for 5 minutes.
Spread pesto sauce evenly over prebaked Phyllo crust. Top with olives, mozzarella cheese and roasted peppers. Bake in preheated 3501/4F oven for 25 – 30 minutes. Serve warm.
Crust – Use 20 sheets of Phyllo dough for a thinner crust and up to 40 sheets for a thicker crust
Additional topping suggestions: Marinated artichokes, roasted red bell peppers, tomatoes, capers, caper berries, fresh mozzarella, sun chokes, mushrooms, sun dried tomatoes, arugula or prosciutto