Pizza Recipes

PESTO

3 cups fresh parsley leaves -- packed, rinsed and spun dry

2 cloves garlic cloves -- chopped

1/3 cup parmesan cheese -- freshly grated

1/3 cup pine nuts -- toasted until golden and cooled

1/3 cup olive oil

6 tablespoons unsalted butter, melted and kept warm

10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel

9 tablespoons parmesan cheese -- freshly grated

3/4 cup crumbled feta cheese

Directions:

Preheat the oven to 400°F.

Make pesto: In a food processor blend well all pesto ingredients. Pesto may be made 3 days ahead

and chilled, surface covered with plastic wrap.

Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly

brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan.

Put another sheet phyllo over cheese, pressing firmly so that it adheres to bottom layer. Butter,

sprinkle with cheese, and layer remaining phyllo in same manner, ending with a sheet of phyllo.

Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet,

and fold up a 1/4-inch border, crimping corners.

Spread pesto and phyllo crust and sprinkle with feta.

Bake pizza in middle of oven until crust is golden, about 15 minutes.

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