Mediterranean Phyllo Pizza

• 8 sheets phyllo dough
• olive oil
• 12 cup halved cherry tomatoes, red and yellow
• 12 cup thinly sliced onion
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• 12 cup pitted and halved kalamata olive
• 12 cup drained artichoke heart, quartered and then halved lengthwise
• 2 teaspoons minced fresh oregano
• 1 teaspoon minced fresh thyme
• 1 -2 pepperoncini pepper, sliced thin
• 1 12 cups grilled shredded chicken

1. Preheat oven to 375 degrees.
2. Take 3 sheets of phyllo and lay out on counter.
3. Pour a little oil on your hands and pat sheets.
4. Begin to lay sheets on a pizza pan in a diagonal fashion to begin to make a circle.
5. Repeat until all sheets are used and the circle is complete, covering the pan totaly.
6. Take 1/2 cup of the feta and place on the edge of the pan in a ring.
7. Fold over the phyllo tips to cover the cheese.
8. Set aside.
9. In a medium skillet heat 1 T of olive oil over medium high heat and saute the onion and garlic.
10. Cook for 5 minutes stirring frequently.
11. In a large bowl mix the onion and garlic with the remaining ingredients.
12. Evenly spread ingredients on the prepared phyllo.
13. Drizzle with a small amount of olive oil.
14. Bake for 20 to 25 minutes or until edges are golden brown.

phyllo, olive oil, tomatoes, onion, garlic, feta cheese, olive, fresh oregano, thyme, pepperoncini pepper, chicken

Taken from www.food.com/recipe/mediterranean-phyllo-pizza-51763 (may not work)