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Grecian Chicken Gyros Pizza

Cuisine: Greek
Type: Chicken
Courses: Pizzas
Serves: 8 people

Recipe Ingredients

3/4 lb 340g / 11ozBoneless - skinless
  Breast cut into - 2 x 1/4 x 1/4" strip
1/3 cup 78mlPurchased Caesar - (not, creamy) or vinaigrette
  Dressing
1   Ca Pillsbury - refrigerated
  Crust
1/4 cup 59mlLight sour cream
1 1/2 teaspoons 7.5mlChopped fresh mint or
1/2 teaspoon 2.5mlDried mint leaves
1/2 teaspoon 2.5mlPepper
1   Garlic clove - minced
2 tablespoons 30mlReduced-calorie margarine
1 tablespoon 15mlOnion - halved lengthwise (medium)
  Cut into 1/8" slices
1 cup 146g / 5.1ozShredded Monterey Jack - cheese
2   Plum tomatoes - thinly
1/2 cup 73g / 2.6ozDiced seeded cucumber - drained on paper tow
1/2 cup 73g / 2.6ozCrumbled feta cheese

Recipe Instructions

In shallow bowl, combine chicken and salad dressing; stir to coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" 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.

Source:
Jeff Smith

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