Greek Tzatziki Chicken Pizza Rsc Food

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

AUTHENTIC GREEK TZATZIKI

Steps:

• Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
• Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

TZATZIKI CHICKEN

Steps:

• For sauce, mix the first 6 ingredients; refrigerate until serving., In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges.

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.

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Steps:

• Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
• Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

GREEK CHICKEN PITA WITH TZATZIKI SAUCE

Steps:

• Shred half the cucumber; place in medium bowl. Add mayo, lemon juice and garlic powder; mix well. Cut remaining cucumber piece into thin slices.
• Cut tomato into 4 slices, then cut each slice in half.
• Spread insides of pita halves evenly with half the mayo mixture; fill with cucumber slices, tomatoes, chicken, onions and lettuce. Top with remaining mayo mixture.

GREEK SALAD PIZZA #RSC

Steps:

• Mix together yogurt, drained cucumbers, shallots, ranch dip mix, lemon juice, dill and put in refigerator for at least two hour, overnight is best to let flavors really come together. Spread desired amount of yogurt mix over pizza crust. Some people like a lot and some a thin layer.Layer fresh spinach over sauce followed by chicken, olives, tomatoes and sprinkle feta over top. Cut and serve Serve extra yogurt sauce on side to dip if desired.

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.

GREEK PIZZA WITH TZATIKI

Steps:

• Preheat a baking stone in the oven at 550 degrees.
• Shape the dough into a ball by hand or using a rolling pin. Brush the top of the pizza dough with olive oil and sprinkle with oregano. Gently pierce the dough with a fork to prevent large air bubbles during cooking.
• Remove the pizza stone from the oven and sprinkle the pizza stone (or cookie sheet) with cornmeal. Transfer the pizza to the stone. Cook for 7-8 minutes or until golden brown.
• While the dough is baking, heat ½ tablespoon of extra virgin olive oil in a medium skillet over medium high heat. When the oil is hot, add in the chicken breast and season with ¼ teaspoon dried oregano, minced garlic, salt, and pepper. Cook about 3-4 minutes on each side, until the chicken is golden brown and fully cooked. Transfer the chicken from the pan to a cutting board and cut into bite size pieces.
• Make the Tzatiki by combining the yogurt, shredded cucumber, lemon juice, garlic, and salt and pepper to taste in a bowl.
• To assemble the pizza, place the desired quantity of Roma tomatoes, cucumber, avocado, feta cheese and chicken breast on the prepared crust. Drizzle with Homemade Tzatziki and serve additional sauce on the side for dipping.

WICKED CHICKEN HIDDEN VALLEY RANCH PIZZA #RSC

Steps:

• Preheat oven to 400 degrees F.
• If using a pizza stone, preheat the stone while preheating the oven.
• Prepare dough according to package directions.
• Transfer dough to baking sheet or if using pizza stone, continue with directions.
• Combine Hidden Valley Ranch and Greek Yogurt; set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken tenders, garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken, with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
• Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
• Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
• Cook for 20 min or until crust is golden brown and cheese is bubbly.