This is a perfect alternative to a heavy pepperoni pizza with it’s light yogurt sauce, cucumbers and salty Kalamatas. It is also on the healthier side, as far as pizzas go, and it uses my favorite Tzaziki sauce (which you can find the recipe for here ). Our friend Justin jokes that he can’t eat this pizza because his wife won’t kiss him afterwards, but I think that the garlic-breath is totally worth it!
With this pizza just add the cucumbers and Tzaziki to the portion of the pizza that you know you will eat immediately, otherwise it won’t reheat very well.
Greek Chicken Pizza
- 1 pizza dough at room temperature
- Cornmeal or SemolinaFlour
- 1 quarter red onion chopped finely
- 1/4 cup olive oil
- 2 grilled chicken breasts cut into 1 inch pieces
- 1 cup chopped pitted Kalamata olives
- 2 cups crumbled Feta cheese
- 1 large tomato, diced
- 1/2 English cucumber de-seeded and cut into 1/2 inch chunks
*Preheat oven to 500 with pizza stone inside for a least 45 mins
Make Tzaziki at least 1 hour in advance
- Spread out dough on large square of parchment paper dusted with cornmeal or Semolina flour.
- Drizzle pizza with olive oil and top with red onion, chicken breast, olives and Feta.
- Using pizza peel, slide parchment paper and pizza onto stone without removing it from the oven (don’t lose that heat).
- Remove parchment paper using tongs after 3 mins. and continue to cook 7 or so more mins. until the cheese and crust are getting dark brown.
- Remove pizza and top immediately with tomato and cucumber.
- Let pizza sit for 4-5 mins.
- Cut pizza in to slices, top generously with Tzaziki sauce.
- Kiss your husband.
Hint: To reheat pizza cook on hot cast iron for 5 mins or so and then pop the whole pan in preheated broiler for 30 seconds or until top of pizza is hot.