Extra virgin olive oil (& a brush)
12 sheets thawed phyllo dough
~4 Tbs. freshly grated Parmesan cheese
1 bottle Honey Teriyaki Marinade (I use KC Masterpiece)
1 bag shredded mozzarella cheese
~2 Tbs grated smoked Gruyere cheese (or other smoked cheese)
~10 oz. roasted & pulled chicken (I just buy the rotissere chickens from the deli at my grocery store for this)
1/2 red onion (sliced)
Put down a large piece of wax paper on your working surface. Pour out about 1/2 a cup of EVOO into a shallow bowl. Follow the directions for the phyllo dough to keep it from drying out as you work. Your dough pieces should be 12x9, but you can cut them smaller if you like. Phyllo dough isn't the easiest thing to work with. Be gentle and patient with it. It's worth it!
Phyllo Dough Crust
Lay out a piece of phyllo dough on your wax paper. Brush it with EVOO, gently so it doesn't rip. Lay another piece of phyllo dough on top and brush it with EVOO. Do this a third time. Sprinkle with ~1 Tsp of Parmesan. Repeat this entire process until all twelve sheets have been brushed & layered, making sure to add Parmesan after every third sheet.
Now brush top sheet with a good coating of Honey Teriyaki Marinade (you can also use barbecue sauce). Layer with mozzarella. Lay out your onion and chicken on top of the mozzarella so that it's evenly spread. Grate smoked cheese over the onion and chicken, then add a bit more mozzarella to your liking.
Bake at 400 for 25-27 minutes or until phyllo dough becomes crisp. (Keep an eye on it! The phyllo dough may burn quickly in your oven.)
You can add ANY topping you want to this delicious phyllo dough pizza crust. Be creative!