Name: Phyllo Pastry Pizza
Ingredients: 5 to 8 sheets of Phyllo Pastry; Olive Oil Cooking Spray or Extra Virgin Olive Oil applied with a spray or a brush; 4 teaspoons Parmesan Cheese freshly grated; 1 tablespoon Pesto; 1 Tomato, cut to your liking; 6 Kalamata or Nicoise Olives chopped; 4 large leaves of Basil, cut chiffonade; 2 extra ounces Parmesan, mozzarella cheese (goat cheese is also great)

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Phyllo Pastry Pizza

Hello there friends, before we get started a BIG WARNING TO ALL ITALIANS!!!! I do not want to get in trouble with anyone telling me this isn't a pizza. I used to make this in my restaurant all the time and it was an absolute hit!

You can make this as a single-serve pizza and I must say you will love these little pizzas.

So, let's get cooking!

5 from 2 votes

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Ingredients

5 to 8 sheets of Phyllo Pastry
Olive Oil Cooking Spray or Extra Virgin Olive Oil applied with a spray or a brush
4 teaspoons Parmesan Cheese freshly grated
1 tablespoon Pesto
1 Tomato, cut to your liking
6 Kalamata or Nicoise Olives chopped
4 large leaves of Basil, cut chiffonade
2 extra ounces Parmesan, mozzarella cheese (goat cheese is also great)

Instructions

Preheat Oven to 450°

For One 8" Pizza (Makes 1 serving)

Cut the sheets of Phyllo using the outside of the pizza screen as a guide. You can cut all the sheets at the same time.
Spray the screen with an olive oil no stick cooking spray. Place the first layer of Phyllo on the screen, spray again lightly and sprinkle on approximately ½ teaspoon of parmesan cheese. Place the second layer on top and repeat the same procedure with the spray and the cheese until you have placed all layers.
Spread a heavy tablespoon of pesto on top, arrange the tomatoes and the basil and sprinkle on the cheese.
Bake in Oven for 3 to 5 minutes. Serve immediately.

You can find the items below used in making this dish at our online store!

Microplane - Ribbon Grater

Classic Chef's Knife

Wusthof Offset Deli Knife

Signed Cooking 101

About
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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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