BBQ Chicken Pizza, Collard Greens and Asparagus

I read on Cara's Cravings about a Phyllo dough flat bread and happened to have a remaining package of phyllo dough in my fridge.  I decided to make a BBQ pizza with the left over chicken from yesterday's recipe.  I added some smoky Gouda cheese, aromatic red onion and some of the BBQ sauce from the chicken. 

The result was much better than I hoped.  The crust was thin, flaky and crispy like biting into a pizza croissant and the smoky Gouda was perfect with the BBQ flavors.  I can't wait to take the left overs for lunch.

On the side....greens for the second day in a row!  This time my standby collard greens.  I had bought fresh organic collards at the farmers market as well as some roasted asparagus and onions that I simply sprayed with olive oil spray and baked right in with the pizza for 15 minutes.

BBQ Chicken Pizza

(Amounts are estimated)

Ingredients

8 sheets of phyllo dough, thawed according to package directions

Cooking spray

BBQ chicken, amount to taste

1/4 cup (or so) BBQ sauce

3 ounces shredded smoked Gouda

1/4 cup chopped red onion

Salt and pepper

Handful chopped green onions (optional for garnish)

Directions

1. Preheat the oven to 375 degrees.  Spray a baking sheet with cooking spray and place a phyllo sheet in the center, spray with cooking spray, lay the next sheet, spray and continue with the remaining sheets.

2. Spread a thin layer of BBQ sauce over the entire rectangle of flat breads.  Top this with chicken, Gouda, onion, salt and pepper and bake in oven for 18-20 minutes.