Grecian Chicken Gyros Pizza

Recipe Ingredients

3/4 lb	340g / 11oz	Boneless - skinless
		Breast cut into - 2 x 1/4 x 1/4" strip
1/3 cup	78ml	Purchased Caesar - (not, creamy) or vinaigrette
		Dressing
1		Ca Pillsbury - refrigerated
		Crust
1/4 cup	59ml	Light sour cream
1 1/2 teaspoons	7.5ml	Chopped fresh mint or
1/2 teaspoon	2.5ml	Dried mint leaves
1/2 teaspoon	2.5ml	Pepper
1		Garlic clove - minced
2 tablespoons	30ml	Reduced-calorie margarine
1 tablespoon	15ml	Onion - halved lengthwise (medium)
		Cut into 1/8" slices
1 cup	146g / 5.1oz	Shredded Monterey Jack - cheese
2		Plum tomatoes - thinly
1/2 cup	73g / 2.6oz	Diced seeded cucumber - drained on paper tow
1/2 cup	73g / 2.6oz	Crumbled 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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