Do you have a designated leftovers night? I have a few friends who are so diligent at “cleaning out” their fridges; and I so admire them for that. One person I know from ladies Bible study has, for many years, so religiously done a “Wednesday leftovers bar.” She would simply take out all the leftover food containers, warm them up, and arrange them buffet style. Everyone picked whatever looked good to them; and just like that, the week’s leftovers GONE!
Last week Tuesday, I ended up with a few sheets of unused phyllo dough having made Greek Baklava (it was amazing btw; recipe forthcoming). I also had almost one half of a rotisserie chicken in the fridge. Rotisserie chicken is one of those items I buy on a whim because it smells so good as I walk past it in the grocery store; note to self: don’t shop hungry. But, I always ask myself later, “how do I make leftover rotisserie chicken exciting?”
Eureka! Leftover night is going GOURMET! Phyllo pizza with chicken, garden veggies and fresh herbs! Super easy and delicious! In fact, my family devoured the phyllo pizza and asked for an encore soon. I hope you give this a try.
Here is how I made it:
First, I preheated the oven to 375F. Then, I prepared my toppings starting with shredding the leftover rotisserie chicken in a bowl. Next, I chopped up green peppers, red onions and an olive variety (black and green). I took some small tomatoes and sliced those up in rounds. Stemmed some fresh cilantro and mint leaves. And, of course, grabbed some mozzarella cheese. I set each of these ingredients aside.
Next, I melted half a stick of butter and combined that with olive oil. I brushed a large baking sheet with the oil-butter mixture and began laying my phyllo sheets in it. I laid the first sheet down and brushed it with the oil-butter mixture; continued to layer the phyllo adding oil-butter to each sheet until midway through (sixth sheet). This is important to note early on: phyllo dough dries and breaks easily, so make sure to cover with a damp towel as you work.
At the midway point, I spread half of the shredded mozzarella leaving a one-inch border. I continued with the remaining phyllo sheets following the same process above.
I brushed the very top sheet with the oil-butter mixture and spread evenly the remaining cheese and toppings I prepared, minus the cilantro and mint leaves. Again, I made sure to leave approximately one-inch border. Sprinkled with very little salt and lots of black pepper, and brushed the veggies with a little of the butter-oil mixture.
Before placing in the oven, I cut up my phyllo pizza into three-inch squares. Placed the pizza into the 375F oven for 20 minutes or until phyllo started looking nice and golden.
Lastly, I topped the baked pizza with the fresh cilantro and mint leaves. O, and a little crushed red pepper. Yumm!
Phyllo pizza with chicken, vegetables, fresh cilantro and mint leaves. The flaky phyllo dough and fresh herbs take pizza to a new level of gourmet. Easy and delicious! Makes a great dinner or appetizer.
- 12 sheets phyllo dough (12″x17″)
- 3–4 cups shredded mozzarella cheese
- 1 1/2 cups rotisserie or roasted chicken, shredded
- 2 cups small on-the-vine or grape tomatoes, washed, dried, sliced
- 1 cup green bell peppers, washed, dried, chopped
- 1/2 cup red onions, chopped
- 1/3 cup Kalamata olives, pitted, chopped
- 1/3 cup green olives, pitted, chopped
- 1/2 cup fresh cilantro leaves, stems removed
- 1/2 cup fresh mint leaves, washed, dried, stems removed
- 1/2 stick butter, melted
- 1/3 cup olive oil
- salt and pepper
- crushed red pepper, optional
- Preheat oven to 375F.
- Prepare toppings as indicated in the ingredient section above. Set each topping aside separately.
- Melt butter and combine with olive oil; brush a large baking sheet with the oil-butter mixture.
- Assemble phyllo sheets in baking dish. Lay first sheet down and brush with the oil-butter mixture. Repeat with next five sheets.
- Now add half of the shredded mozzarella cheese.
- Continue laying phyllo sheets one-at-a-time repeating the process and brushing each sheet with the oil-butter mixture.
- Coat the top sheet with the oil-butter mixture and add the second half of the shredded mozzarella.
- Now, evenly spread pizza toppings: chicken, tomato (pet dry with napkin), green pepper, onion, and olives (hold the cilantro and mint leaves for later). Sprinkle with a little salt and a lot of black pepper, and brush the veggies with a little of the oil-butter.
- Cut pizza carefully into three-inch squares, and place in the 375F oven for 20 minutes or until phyllo dough turns golden brown.
- Remove from oven and top evenly with the fresh cilantro, mint leaves and crushed red pepper, if using.
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
Keywords: Pizza, Mediterranean Pizza, Phyllo Pizza, Pizza with Chicken, Pizza with Vegetables