Greekpizzawithtzatiki Recipes

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32 BEST GREEK PIZZA RECIPES



32 Best Greek Pizza Recipes image

Provided by Bella Bacinos

Categories     Pizza Recipes

Number Of Ingredients 32

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My Big Fat Greek Pizza Recipe
Feta u0026 Spinach Greek Pizza Recipe: Fun With Spinach
Easy Greek Pizza Dough (Zymi Gia Lathenia)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep the recipe in 30 minutes or less!

Nutrition Facts :

GREEK PIZZA WITH TZATZIKI DRIZZLE



Greek Pizza with Tzatziki Drizzle image

Provided by The Bewitchin Kitchen

Number Of Ingredients 10

1 Pizza Crust
1/8 cup greek vinaigrette
1 cup shredded chicken
1/2 cup cooked spinach
1/8 red onion
1/4 cup sliced black olives
1/2 small red bell pepper
1 cup pizza mozzarella
1/2 cup feta
Hidden Valley Greek Tzatziki to taste

Steps:

  • Pre heat the oven to 350F.
  • Spread 1/8 of the greek vinaigrette over the pizza crust and top with everything but the greek tzatziki.
  • Bake for 25 minutes or until cheese starts to bubble.
  • Take it out of the oven, let it cool for a few minutes and drizzle the Hidden Valley Greek Tzatziki overtop.

GREEK PIZZA WITH TZATIKI



Greek Pizza With Tzatiki image

A Greek version of pizza with homemade Tzatiki. I use my bread machine to make pizza dough and cook it on my pizza stone, but you can use any type of dough you want, or even put it on a pita.

Provided by strawberrybird

Categories     Greek

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb pizza dough
1 1/2 tablespoons extra virgin olive oil, divided
3/4 teaspoon dried oregano, divided
1 boneless skinless chicken breast
2 fresh garlic cloves, minced
kosher salt
fresh ground black pepper
2 roma tomatoes, seeds removed and medium diced
1 medium cucumber, diced
1 medium avocado, diced
1/4 cup feta cheese, crumbled
1 cup plain Greek yogurt
2/3 cup shredded cucumber
2 teaspoons fresh lemon juice
4 fresh garlic cloves, minced

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.

GREEK PIZZA



Greek Pizza image

Provided by Giada De Laurentiis

Time 37m

Yield 4 to 6 servings

Number Of Ingredients 11

Cornmeal, for dusting
Flour, for dusting
1 (1 pound) ball store-bought pizza dough
3 tablespoons extra-virgin olive oil
2 leeks, pale green and white parts only, thinly sliced
Salt and freshly ground black pepper
3 cloves garlic, minced
12 ounces baby spinach leaves
1 (4-ounce) chunk feta cheese, crumbled (recommended: Athenos)
3/4 cup chopped fresh mint
2 tablespoons unsalted butter, softened

Steps:

  • For the crust: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Dust a heavy baking sheet with cornmeal. Set aside.
  • On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle about 16 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.
  • For the topping: In a large skillet, heat the oil over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. In batches, add the spinach and cook until wilted, about 5 minutes. Remove the pan from the heat and add the feta cheese and mint. Season with salt and pepper, to taste.
  • Using the tines of a fork, prick the surface of the dough all over. Spread the spinach mixture on top and dot with butter.
  • Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and serve.

GREEK TZATZIKI



Greek Tzatziki image

This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!

Provided by LeeleeCooks

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 8h20m

Yield 40

Number Of Ingredients 9

1 (32 ounce) container plain low-fat yogurt
½ English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

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.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g

GREEK TZATZIKI CHICKEN PIZZA #RSC



Greek Tzatziki Chicken Pizza #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I absolutely love Greek chicken salads, as well as traditional tzatziki sauce typically found on gyros, so I combined the two dishes to create this delicious pizza. The Hidden Valley® Original Ranch® Harvest Dill Dips Mix is a perfect accompaniment to all the simple, delicious ingredients. In each bite, you get the creamy, garlicky tzatziki as well as the savory chicken, salty olives, rich tomatoes, and tangy feta. Greek perfection!

Provided by the2dees

Categories     Weeknight

Time 45m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 16

1 lb fresh pizza dough
2 cups plain Greek yogurt
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix (Harvest Dill)
1 tablespoon olive oil
1 teaspoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 garlic cloves, peeled
1 cup cucumber, peeled, seeded & finely chopped
1 (6 ounce) jar marinated artichoke hearts, drained & chopped
1/4 cup pitted kalamata olive, sliced
3/4 cup sun-dried tomato, chopped
1 1/2 cups chopped cooked chicken breasts (Rotisserie chicken works great)
1 1/4 cups crumbled feta cheese
nonstick cooking spray, for the pan

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.

AUTHENTIC GREEK TZATZIKI



Authentic Greek Tzatziki image

This is a lovely, cool, refreshing Greek tzatziki dip that I first tasted and fell in love with in the Greek Islands. It is lovely with hot toasted pita bread and veggies or lamb kebabs! The key is strain the liquid from the cucumber very well so the dip stays creamy and not watery and to always use thick, full-fat Greek yogurt. Low-fat versions won't cut it. Enjoy!

Provided by Anonymous

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 6

4 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced, or more to taste
1 large cucumber
salt to taste
1 (17.6 ounce) container full fat plain Greek yogurt (such as FAGE Total®)

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.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 5.6 g, Cholesterol 18.8 mg, Fat 17.4 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 5.4 g, Sodium 81.2 mg, Sugar 4.1 g

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