Sheets of crispy Phyllo lend a perfect crunchy platform to chicken, red onions and cheddar cheese — all given a smoky flavor boost by barbecue sauce — in this twist on barbecue pizza.
- 10 sheets Athens Phyllo Dough (9″ x 14″), thawed
- 1 egg white
- 2 tablespoons canola oil
- 1 1/2 tablespoons water
- 1/2 cup barbecue sauce
- 1 1/2 cups cooked chicken, 1/2″ diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped for garnish
Thaw one roll of Phyllo, following thawing instructions on package. Preheat oven to 375⁰F. In a small mixing bowl, combine egg white, oil and water with a fork.
Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out. Place one sheet of Phyllo on cutting surface and lightly coat with egg white mixture. Repeat with nine more sheets of Phyllo. Cut the layered Phyllo in half widthwise to create two flatbread bases and place on a baking tray. Place a baking pan on top of flatbread bases to prevent curling while baking. Reroll unused sheets and follow storing instructions on package. Bake for 8 minutes or just until the Phyllo starts to brown. Remove from oven and cool.
Spread half the barbeque sauce over each baked pizza base. Top each pizza with chicken, red onion, and cheddar cheese. Bake on baking tray for 10-12 minutes. Remove and cut into pieces. Serve.
Calories 370 Calories from Fat 180 Total Fat 20g Saturated Fat 8.5g Trans Fat 0g Cholesterol 87mg Sodium 670mg Total Carbohydrate 21g Dietary Fiber 1g Sugars 2g Protein 25g Vitamin A 8% Vitamin C 2% Calcium 23%