Greek Salad Pizza #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. A cold pizza with spinach, chicken, olives, feta, and a twist on tzatziki. We love salads and fresh ingredients and are always trying to put new twists on it. The tzatziki evolved from when I first started making gyros and was in a hurry and bought some cucumber ranch dressing. This is an improvement on that.

• Ready In: 50 mins
• Serves: 4
• Yields: 2 slices

Ingredients

• 1  pizza crust, baked and cooled
• 16  ounces  Greek yogurt
• 1⁄2 cup cucumber, peeled set over night and drained through cheese cloth
• 1⁄4 cup  chopped shallot
• 1 (1 ounce) package  Hidden Valley Original Ranch Dips Mix
• 1  tablespoon fresh lemon juice
• 1  tablespoon  chopped fresh dill
• 1  cup  diced  grilled chicken breast
• 1  cup  chopped fresh spinach
• 1⁄2 cup  chopped kalamata olive
• 1⁄2 cup  quartered cherry tomatoes
• 1⁄2 cup  crumbled feta cheese

Directions

1. 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.