Grecian Chicken Gyros Pizza
Ingredients
- 3/4 pound Boneless, skinless chicken breast cut into 2 x 1/4 x 1/4“ strips
- 1/3 cup Caesar dressing not creamy or vinaigrette
- 10 ounces Pillsbury Refrigerated All-Ready Crust
- Crust
- 1/4 cup sour cream
- 1 1/2 teaspoons fresh or dried mint leaves Chopped
- 1/2 teaspoon Pepper
- 1 clove Garlic minced
- 2 tablespoon margarine
- 1 medium Onion halved lengthwise, cut into 1/8“ slices
- 1 cup Monterey Jack cheese Shredded
- 2 Plum tomatoes thinly sliced
- 1/2 cup cucumber Diced, seeded, drained on paper towel
- 1/2 cup feta cheese Crumbled
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.
