This unique fusion dish combines the savory, herbaceous flavors of Greek gyros with the convenience of a homemade pizza. Tender strips of chicken breast are marinated in Caesar dressing and sautéed with sweet onions, then layered over a par-baked crust. The star of the show is a cool, creamy garlic-mint sour cream sauce that cuts through the richness of the Monterey Jack and feta cheeses. Topped with fresh tomatoes and crisp cucumber, it offers a delightful mix of hot and cold textures. Perfect for a casual weeknight dinner or a fun twist on pizza night, this recipe brings restaurant-quality flavor to your home kitchen with minimal effort.
Grecian Chicken Gyros Pizza
Description
This unique fusion dish combines the savory, herbaceous flavors of Greek gyros with the convenience of a homemade pizza. Tender strips of chicken breast are marinated in Caesar dressing and saut&# 195;©ed with sweet onions, then layered over a par-baked crust. The star of the show is a cool, creamy garlic-mint sour cream sauce that cuts through the richness of the Monterey Jack and feta cheeses. Topped with fresh tomatoes and crisp cucumber, it offers a delightful mix of hot and cold textures. Perfect for a casual weeknight dinner or a fun twist on pizza night, this recipe brings restaurant-quality flavor to your home kitchen with minimal effort.Ingredients
Directions
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Cut the boneless, skinless chicken breast into 1/4-inch strips.
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In a shallow bowl, combine the chicken strips with 1/3 cup of Caesar salad dressing (not creamy) or vinaigrette, stirring to coat evenly.
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Cover the bowl and refrigerate the chicken to marinate while you prepare other ingredients.
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Preheat your oven to 425 degrees Fahrenheit (218ðC).
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Lightly grease a 12-inch pizza pan or a 13x9-inch baking pan.
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Unroll the 10 oz refrigerated pizza crust dough and place it in the greased pan, pressing it out from the center to fit the pan.
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Bake the crust for 8 to 10 minutes, until it is light golden brown.
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Meanwhile, in a small bowl, combine 1/4 cup light sour cream, 1 1/2 teaspoons chopped fresh mint (or 1/2 teaspoon dried mint), 1/2 teaspoon pepper, and 1 minced garlic clove; mix well.
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Drain the chicken, discarding the excess marinade.
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Heat 2 tablespoons reduced-calorie margarine in a large skillet over medium-high heat until hot.
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Add the chicken strips and 1 medium onion (halved lengthwise and cut into 1/8-inch slices) to the skillet.
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Cook and stir the chicken and onion for 6 to 8 minutes, until the chicken is no longer pink and onions are tender.
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Remove the partially baked crust from the oven and spread the sour cream mixture evenly over the top, including the edges.
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Top the crust with 1 cup shredded Monterey Jack cheese.
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Using a slotted spoon, place the cooked chicken and onion mixture evenly over the cheese.
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Top with 2 thinly sliced plum tomatoes, 1/2 cup diced seeded cucumber (drained on paper towels), and 1/2 cup crumbled feta cheese.
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Bake for 10 to 15 minutes, until the edges of the crust are deep golden brown and the Monterey Jack cheese is melted.
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Optional: Garnish with fresh mint leaves before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 140.5kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.9g5%
- Cholesterol 72.4mg25%
- Sodium 63.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure cucumber is well-drained on paper towels to prevent the pizza from becoming soggy.
For a vegan variation, omit the chicken, cheese, and sour cream, substituting with plant-based alternatives and olive oil-based dressing.
The Caesar dressing marinade can be prepared up to 24 hours in advance for deeper flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
