Friday, February 27, 2015

Greek Tzatziki Chicken Pizza #rsc

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins


  • 1 lb fresh pizza dough
  • 2 cups plain greek yogurt
  • 1 (1 ounce) package hidden valley original ranch dips mix (harvest dill)
  • 1 tablespoon olive oil
  • 1 teaspoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 garlic cloves, peeled
  • 1 cup cucumber, peeled, seeded & finely chopped
  • 1 (6 ounce) jar marinated artichoke hearts, drained & chopped
  • 1/4 cup pitted kalamata olive, sliced
  • 3/4 cup sun-dried tomato, chopped
  • 1 1/2 cups chopped cooked chicken breasts (rotisserie chicken works great)
  • 1 1/4 cups crumbled feta cheese
  • nonstick cooking spray, for the pan


  • 1 preheat oven to 425 degrees fahrenheit.
  • 2 to make the tzatziki, combine the greek yogurt, hidden valley® original ranch® harvest dill dips mix, 1 tablespoons olive oil, lemon juice, salt, pepper, and garlic in a food processor.
  • 3 process until thoroughly combined. transfer to a separate dish, cover with plastic wrap and refrigerate for at least 30 minutes.
  • 4 meanwhile; roll the dough into a 12-14 inch circle. transfer dough to a lightly greased pizza pan. brush 1 teaspoons olive oil over the entire crust and bake in the preheated oven for 15 minutes, or until light golden brown.
  • 5 remove crust and transfer to a wire cooling rack until completely cool.
  • 6 remove the tzatziki from the fridge and add the chopped cucumbers. stir well. spread the sauce evenly over the crust.
  • 7 sprinkle the artichoke hearts, olives, and sun-dried tomatoes evenly over the sauce. top with the chopped chicken and feta cheese.
  • 8 cut into 8 slices and enjoy immediately or cover and refrigerate until ready to serve. refrigerate any leftovers.

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