Ominous ingredient lists (like the super long one below) used to scare me away from trying new recipes in the past, but now they hold a very special place in my cookbook. My habitual cooking started over two years ago and over those two years, I learned that flavorful recipes from scratch take time and effort. I emphasized the marinating time because I always forget and start making dinner at 4PM the night of. Marinating is essential for this recipe!

Pinterest Inspired

Ingredients:

Greek Chicken Marinade *** Requires 4+ hours of marinating***

• 3 chicken breasts
• 6 Tbsp. olive oil
• 6 tsp. garlic, minced
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. lemon juice
• 2 tsp. oregano
• 1 tsp. cumin
• 1 tsp. dried basil
• 1 tsp. onion powder
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 tsp. paprika
• 2 Tbsp. oil for cooking

Blender Tzatziki Sauce

• 1 cucumber, peeled
• 1/4 c. sour cream
• 1/4 c. plain Greek yogurt
• 1 Tbsp. olive oil
• 1 tsp. garlic, minced
• 1 tsp. red wine vinegar
• 1/2 tsp. dried dill
• 1/2 tsp. dried parsley
• 1/4 tsp. cumin
• 1/4 tsp. salt
• 1/4 tsp. pepper
• optional: milk

Greek Pizzas

• 2 (14.1 oz.) packages Wewalka classic crust pizza dough
• 2 Tbsp. olive oil
• 2/3 c. garlic humus
• 4 tbsp. sour cream
• 1/2 red onion, sliced thin
• 1 c. shredded mozzarella
• 4 Tbsp. tomato basil feta cheese crumbles
• 1/4 c. bacon bits
• 4 Roma tomatos, diced
• 2 c. Romaine lettuce, chopped

Directions:

1. The night before: In a large gallon-sized Ziploc bag, combine chicken with all the marinade ingredients (exclude the 2 Tbsp. of oil at the bottom of the list for later). Seal the bag and place in the refrigerator over night.
2. Tzatziki sauce can be made the night before or the night of, but best if chilled for at least an hour. Slice cucumber in half lengthwise and scoop out the seeds. Roughly chop and add to a blender along with all the other ingredients under the sauce list. Blend until smooth. If you desire a thin sauce, add milk in a teaspoon at a time.
3. Set the chicken out on the counter while you prepare toppings to bring down to room temperature.
4. In a large skillet, heat 2 Tbsp. of oil over medium high heat. Remove the chicken from marinade and pat dry. Place in hot oil without disturbing for about 4 minutes or until nicely browned on one side. Flip and turn heat down to medium. Cook for about 5-7 minutes or until chicken is cooked through. Transfer to a cutting board and let rest for 5 minutes before dicing into bite sized pieces.
5. Preheat oven to 350*.
6. Spray 2 10×15″ cookie sheets with nonstick cooking spray. Unroll pizza dough onto sheet. Poke a few holes int he center of the dough with a fork. Brush a tablespoon of oil onto each section of dough. Bake for approximately 10 minutes or until dough had just begun to set (not brown).
7. In a small bowl, whisk together the hummus and sour cream. Divide between the two pizzas. Add the rest of the ingredients: mozzarella, red onion, bacon bits, chicken, and feta. Bake for about 6 minutes or until mozzarella (the feta will not melt) has melted and crust has reaches desired crispiness.
8. Garnish with tomatoes and lettuce. Drizzle with Tzatziki sauce.

Yields 8 servings.

Eat, Bork, and Be Merry!

~ Kate