Here is a great quick and easy pizza I found in the August edition of Delicious Magazine. So easy and really quick and simple.
9 Sheets Filo pastry
1/4 cup olive oil
1/2 cup basil pesto
2/3 cup grated mozzarella
250g cooked baby beetroots ( I found these in vacuum packs at woollies in the fruit and veg section) cut into wedges.
125 g crumbled feta
1/4 cup each parsley and mint
2 tbs pine nuts ( I toasted. One but you don’t have too)
Place a large baking tray in the oven and preheat to 220c.
Place one sheet of Filo on a piece of baking paper. Brush with oil and top with another sheet of foil until you have a stack of nine sheets, then prick all over with a fork.
Spread with half the pesto and sprinkle over mozzarella leaving a 2cm border around the edges. Fold the edges in to make a crust and transfer to the preheated tray and bake for 10 minutes or until crisp.
Top with Beetroot and feta and season ( I only used pepper as my feta was quite salty, so try your feta first). Return to the oven for a further 5 minutes to heat through.
Top with parsley, mint, pine nuts and remaining pesto.