Phyllo Pastry Pizza With Broccoli Pesto Tomatoes And Goat Cheese Recipes

Steps:

• Butter a baking sheet with a brush. Lay down one layer of dough and brush with butter. Repeat process until all dough is layered and buttered. Fold in sides of rectangle to form a crust. Top with onions, olives, tomatoes and cheese. Bake at 375 for 30 minutes or until phyllo crust is golden brown.

Steps:

• Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.
• Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.
• Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.
• Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.
• Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
• Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
• Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
• While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
• Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

Steps:

• Preheat oven to 375°F. Brush 15x10x1-inch baking sheet with butter. Place 1 phyllo sheet in prepared pan (edges of phyllo may go up sides of baking sheer). Brush phyllo with butter, sprinkle with 1 tablespoon Parmesan cheese. Repeat layering with remaining phyllo, butter and Parmesan cheese. Top with even layers of mozzarella cheese and onion, then tomatoes. Sprinkle with oregano and thyme.
• Bake until crust is crisp and golden brown at edges, cheese melts and tomatoes are tender, about 30 minutes. Let stand 5 minutes.

Steps:

• Sift flour and salt into a mixing bowl and add the water with oil.
• Stir until forms soft dough, then knead in the bowl about 10 minutes.
• Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
• When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
• If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
• Always bring to room temp before using.
• Divide the pastry into 12 equal portions, shaping them into smooth balls.
• Cover with a cloth, except the one you're working with.
• Take a ball of dough, and shape it into a square.
• Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
• Dust again with flour.
• Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
• Keep hands on each side of the pastry.
• Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
• Unroll carefully.
• After second rolling, the pastry should be about 10x12 inches.
• Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
• The edges can be given a final stretch with the fingertips.
• You should wind up with a pastry that's 14x18 inches in size.
• Place on a cloth, cover with wax paper and fold the cloth over the top.
• Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
• Use soon after making as they'll go sour if you keep them too long.
• If desired, you can roll them out more thinly.
• Repeating the dowel rolling process more will result in a thinner square each time.
• Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
• In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.

Steps:

• Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.