Grecian chicken gyros pizza

Yield: 8 servings

Measure Ingredient
¾ pounds Boneless, skinless chicken breast cut into 2 x 1/4 x 1/4\" strips
⅓ cup Purchased Caesar (not creamy) or vinaigrette salad dressing
10 ounces Can Pillsbury Refrigerated All Ready Pizza Crust
¼ cup Light sour cream
1½ teaspoon Chopped fresh mint OR
½ teaspoon Dried mint leaves
½ teaspoon Pepper
1 \N Garlic clove, minced
2 tablespoons Reduced-calorie margarine
1 medium Onion, halved lengthwise & cut into 1/8\" slices
1 cup Shredded Monterey Jack cheese
2 \N Plum tomatoes, thinly sliced
½ cup Diced seeded cucumber, drained on paper towels
½ cup Crumbled feta cheese

In shallow bowl, combine chicken and salad dressing; stir to coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 8 to 10 minutes or until crust is light golden brown. Meanwhile, in small bowl combine sour cream, mint, pepper and garlic; mix well. Drain chicken; discard marinade. Heat margarine in large skillet over medium-high heat until hot. Add chicken and onion; cook and stir 6 to 8 minutes or until chicken is no longer pink.

Spread sour cream mixture over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or until edges of crust are deep golden brown and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if desired.

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