Grecian Chicken Gyros Pizza
Submitted by sweetchr02
Greek-style chicken gyros pizza on a crisp crust with minted sour cream sauce, Monterey Jack, Roma tomatoes, cucumber, and crumbled feta. A bright, Mediterranean spin on pizza night.
YIELD
8 servingsPREP
15 minCOOK
35 minREADY
1 hrsA Mediterranean twist on pizza night, this Greek-inspired flatbread swaps marinara for a cool, minted sour cream spread and piles on marinated chicken, Monterey Jack, juicy Roma tomato slices, crisp cucumber, and crumbled feta.
The two-stage baking is what makes it work. Pre-bake the crust for 8 to 10 minutes until light golden, so it stays crisp under the wet toppings instead of going soggy. Then sauce, cheese, and cooked chicken go on and a second bake finishes the job.
The Caesar dressing marinade on the chicken might look unusual, but it layers garlic and anchovy notes that echo Greek cuisine without a long ingredient list. Cook the chicken with sliced onions in butter just until no longer pink, any longer and it will toughen under the oven heat.
Seeded cucumber matters here: seeds carry water that will weep onto the pizza. Pile everything on generously, finish with fresh mint leaves, and slice into wedges.
Pro Tips
- Spread the minty sour cream all the way to the crust edges, it keeps them from drying out during the second bake.
- Drain chicken well after marinating, excess dressing will puddle on the crust.
- Slice tomatoes thin and blot with a paper towel to pull out surface moisture.
- Add the feta after baking if you prefer it creamy rather than lightly browned.
Variations
- Swap Monterey Jack for mozzarella or a blend for more stretch.
- Add pitted kalamata olives for a traditional Greek salad note.
- Use tzatziki in place of the sour cream spread for fuller flavor.
Ingredients
Directions
In shallow bowl, combine chicken and salad dressing, stir to coat.
Cover, refrigerate. Heat oven to 425 degrees F. Lightly grease 12 inch pizza pan or 13 x 9 inch pan.
Unroll dough and place in greased pan; starting at center, press out with hands.
Bake for 8 to 10 minutes or until crust is light golden brown.
Meanwhile, in small bowl combine sour cream, mint, pepper and garlic; mix well.
Drain chicken; discard marinade. Heat margarine in large skillet over medium-high heat until hot. Add chicken and onion; cook and stir 6 to 8 minutes or until chicken is no longer pink. Spread sour cream mixture over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or until edges of crust are deep golden brown and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if desired.
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