Greek Chicken Pizza Food

GREEK CHICKEN PIZZA

Steps:

• Heat oven to 425°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 13x9-inch rectangle.
• Spread pizza sauce over dough to within 1/2 inch of edges. Top with remaining ingredients.
• Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

GREEK PIZZA

Steps:

• Puree ingredients for garlic sauce in a blender and store in a small covered jar.
• Top dough crust with garlic sauce, mozzarella cheese, feta cheese, olives, pepperoncini, onion, mushrooms, and oregano. Drizzle with oil.
• Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly.
• Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

INDIVIDUAL GREEK PITA PIZZAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
• Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
• Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

EASY GREEK PIZZA

Steps:

• Place crust on an ungreased baking sheet; spread with pizza sauce and sprinkle with 1/2 teaspoon lemon-pepper seasoning. Top with chicken, spinach, onion, olives, cheeses and remaining lemon-pepper seasoning., Bake at 450° for 12-15 minutes or until edges are lightly browned and cheese is melted.

GRECIAN CHICKEN

Steps:

• In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

GREEK PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). If using a pizza stone, place in oven to preheat.
• Heat 1 tablespoon olive oil in a large skillet; cook and stir onion and garlic until tender, about 5 minutes. Add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. Remove from heat and season with basil, lemon juice, oregano, and pepper. Allow mixture to cool slightly.
• Unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. Spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. Top with 1 cup mozzarella cheese.
• Press tomato slices into seasoned bread crumbs until coated; arrange tomatoes over pizza. Spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.
• Bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.

GREEK CHICKEN IN A PITA

Steps:

• In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
• In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

GREEK PIZZA WITH CHICKEN, FETA AND OLIVES WITH MIXED CHERRY TOMATO SALAD

Steps:

• Preheat oven to 450 degrees F.
• Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
• Serve with Cherry Tomato Salad.
• In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.

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.

GREEK CHICKEN PITA PIZZAS

Steps:

• Heat oven to 425°.
• Place the pita on a greased baking sheet; arrange the tomato slices on top of each pita in an overlapping circular pattern.
• Distribute the chicken, feta, green onions, garlic, olives and oregano over the pizzas.
• Bake until cheese melts and the pita bread crisps, about 8 minutes.

THE GREEK PIZZA (CALIFORNIA PIZZA KITCHEN)

Steps:

• Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.
• Roll and spread the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.
• Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.
• Transfer the pizza(s) to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.
• Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place the sauce in a squeeze bottle or syrup dispenser.
• Use the peel to remove the pizza from the oven. Slice as desired. Spoon the dressed salad over the pizza. Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.
• To Make Traditional Pizza Dough: In a small bowl, dissolve the yeast in the water (1 cup plus 1 tablespoon). Make sure the water is not too hot, as this will kill the yeast and prevent the dough from rising.
• If using a stand mixer, use the paddle because the dough hook will not mix this size batch efficiently. In the mixing bowl, combine the flour, sugar, salt, and 1 tablespoon of the olive oil and stir by hand just to distribute. Add the dissolved yeast and place the bowl and paddle on the mixer. Start mixing on the lowest speed to mix. Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic. Do not over-knead, as this will build up too much gluten and make the dough difficult to shape. If using a food processor, be sure to use the plastic blade, the metal knife will cut through the gluten strands and keep the dough from developing any "body". Proceed as for the stand mixer making sure to stop kneading as soon as the dough forms a smooth ball. Over-kneading could overheat the dough because the mixing bowl is directly above the motor. If mixing by hand, place the dry ingredients in a 4 to 6 quart bowl, and stir to combine. Make a well in the middle and put the liquids, reserving 1 teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once all the flour is mixed in, turn the dough onto a lightly floured work surface and, with lightly oiled hands, knead the dough for 5 minutes. It should be smooth and elastic, but will still be slightly sticky.
• Place the remaining teaspoon of oil in a 1 quart mixing bowl and spread it with your fingertips. Place the dough ball in the bowl, move it around in the oil, then turn it over so that the oiled side is facing upward. Cover the bowl tightly with plastic wrap and allow the dough to rise until doubled in size, 1 1/2 to 2 hours.
• About 2 hours before you are ready to assemble your pizza, remove the dough form the refrigerator. If making individual pizzas, use a sharp knife to divide the dough into 2 or 4 equal portions.
• Roll each portion of dough into a round ball on a smooth, clean surface, making sure to seal any holes by pinching or rolling.
• Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish with clear plastic wrap. Set aside at room temperature until the dough balls have doubled in size, about 2 hours. They should be smooth and puffy. Dress the pizza according to the recipe.
• For Grilled Greek Chicken: Place the chicken breasts between sheets of waxed or parchment paper and gently pound to a thickness of 1/2 inch. Do not pound them too thin; this is just to ensure that they will cook evenly.
• Combine the olive oil and seasonings in a large mixing bowl. Stir to mix. Add the chicken breasts to the bowl, one by one, turning each in the marinade. Place the chicken in the refrigerator for 10 to 20 minutes.
• If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes. The internal temperature should be 165 degrees.
• Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.
• For The Greek Salad: Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl. Whisk together the remaining ingredients in a small bowl and add to the vegetables. Stir well. Makes 3 cups.
• To Make The Tzatziki Sauce: Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using. Makes 3/4 cups.

MACE'S GREEK CHICKEN PIZZA

Steps:

• Dice and cook chicken breast in a little olive oil; season with Greek seasoning. Set aside when cooked through.
• Brush pizza crust lightly with olive oil. Spread hummus in a circle on crust (like it's pizza sauce) with the back of a large spoon.
• Top with diced tomatoes and onions and spread diced chicken evenly over top.
• Top all this with mozzarella cheese, then feta.
• Bake until cheese is bubbly and pizza is heated through. (For temperature I usually refer to the recommended instructions of whatever type of pizza crust I'm using).