Greek Tzatziki Chicken Pizza #RSC

Recipe by the2dees
READY IN: 45mins
YIELD: 8 slices




  • 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.