Sheet Pan Phyllo Pizza (Crispy Pizza Dough)

Ingredients

• 12 sheets phyllo dough, thawed
• 1 to 2 cup sshredded mozzarella cheese
• 1/4 feta cheese, crumbled
• 1 cup grape or cherry tomatoes, cut in half
• 1 green bell peppers, washed, dried, chopped
• 1/2 red onions, chopped
• 1/4 cup Kalamata olives, pitted, chopped
• 1 cup rotisserie or roasted chicken, shredded, optional
• 1/2 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• kosher salt and black pepper
• crushed red pepper, optional

Instructions

1. Preheat oven to 375F.
2. Brush a sheet pan with extra virgin olive oil.
3. Lay 3 sheets of phyllo down in the prepared sheet pan and brush with the olive oil. Repeat with another 3 sheets of phyllo, brushing the top with extra virgin olive oil. At this point, you should have used 1/2 of the phyllo sheets.
4. Now add half of the shredded mozzarella cheese and a little feta cheese.
5. Continue laying phyllo sheets, repeating the same process until you finish all the phyllo sheets you have.
6. Coat the very top sheet with the olive oil and add the rest of the cheese.
7. Evenly spread the veggies, olives, fresh herbs, and all the pizza toppings you have.
8. Cut the pizza carefully into three inch squares. You should have 12 squares.
9. Bake on the center rack of the heated oven for about 15 to 20 minutes or until the phyllo edges turn golden brown and crispy.
10. Remove from oven and serve!