Phyllo “Pizzettes”

These mini pizzas or “pizzettes” are simple and delicious with the help of store-bought phyllo dough. A simple spinach pesto, goat cheese, and fresh cherry tomatoes make a delicious topping combination.

Ingredients

*4 phyllo sheets

*4 Tbs. olive oil

*2/3 cup grated Parmesan cheese

*2 cups spinach

*2 Tbs. Balsamic Vinegar

*1 Tbs. lemon juice

*3 cloves garlic

*1/2 cup goat cheese, crumbled

*1 cup cherry tomatoes, chopped

*Salt and pepper

Directions

1.  In a food processor, add spinach, balsamic, garlic, remaining Parmesan, lemon juice, 2 Tbs. olive oil, and salt and pepper.

2.  Lay 1 sheet of phyllo on a flat surface and brush slightly with olive oil.  Top with another sheet of phyllo and brush lightly with olive oil.  Top with ½ of the Parmesan cheese.  Add another layer of phyllo.  Brush with olive oil and top with final layer of phyllo.

 

3.  Using a small, round cookie-cutter or wine glass, cut out small rounds of phyllo dough.  Place on a non-stick cookie sheet and back at 350 degrees for 5-10 minutes or until golden. 

4.  Remove phyllo dough rounds from oven and top each with about 1 2 tsps. of the pesto, a handful of the chopped tomatoes (you can arrange these in a pretty pattern if desired J), and top with crumbled goat cheese and a bit of salt and pepper.  Bake at 350 for about 10 minutes, until the goat cheese is slightly browned and melted. 

Share