Greek Salad Pizza Rsc Recipes

GREEK SALAD PIZZA

Steps:

• Preheat oven to 500 degrees.
• Pat dough out into 9 inch circle on parchment paper sprinkled with flour or cornmeal.
• Bake for 8 minutes.
• While dough is pre-baking, massage olive oil, salt, and oregano with kale in a small bowl.
• Remove crust from oven and spread with pizza sauce, then layer with red onion, tomatoes, peperoncini's, and fresh mozzarella cheese.
• Bake for 8 more minutes until cheese is melted and sides are crispy.
• Sprinkle with parmesan or pecorino romano, slice and eat!

GREEK SALAD PIZZA

Steps:

• Lightly coat inside of pizza crust with salad dressing.
• Marinate chicken breast in remaining salad dressing for 1 hour- Grill until done- about 10 minutes over medium heat.
• Spread spinach dip over crust.
• Slice chicken into bite sized pieces and spread evenly over pizza.
• Add red pepper, cucumber, and tomatoes.
• Sprinkle with feta.
• Slice into thin wedges.
• May be made several hours ahead and stored in refrigerator.

THE EASIEST GREEK SALAD PIZZAS

Steps:

• Preheat oven to 375°F. In a small bowl microwave garlic and oil 30 seconds. Arrange pita halves, cut sides up, on a large baking sheet. Brush cut sides of pitas with some of the garlic oil; sprinkle feta evenly over top. Bake 5 to 8 minutes or until edges of pitas start to brown. Meanwhile, in a large bowl whisk together the remaining garlic oil, the vinegar, Italian seasoning, salt, and black pepper. Add the remaining ingredients; toss to coat. Top pitas with salad. Serve immediately.

GREEK TZATZIKI CHICKEN PIZZA #RSC

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• 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.
• Process until thoroughly combined. Transfer to a separate dish, cover with plastic wrap and refrigerate for at least 30 minutes.
• 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.
• Remove crust and transfer to a wire cooling rack until completely cool.
• Remove the tzatziki from the fridge and add the chopped cucumbers. Stir well. Spread the sauce evenly over the crust.
• Sprinkle the artichoke hearts, olives, and sun-dried tomatoes evenly over the sauce. Top with the chopped chicken and Feta cheese.
• Cut into 8 slices and enjoy immediately or cover and refrigerate until ready to serve. Refrigerate any leftovers.