Greek Pizza

This is a total copy-cat recipe from the California Pizza Kitchen (CPK) restaurant. It really wasn't too hard to copy because all the ingredients were layered in plain sight to be seen...and eaten. Using fresh vegetables and baking it to the right temperature (cooked crust but not soggy cooked cucumbers) is what makes this pizza fresh and crispy. Imagine eating a yummy Greek salad on a warm crust...and that's the pizza!

I've made this several times. In the pictures I'm posting, it was the first try and I made it (as the restaurant does, with chicken) and I layered the yogurt sauce like a traditional sauce for pizza: after the crust and before the pizza. When it cooked, I wasn't too happy with the warm yogurt, so the next time I made it I drizzled the sauce on top after the pizza was cooked and it tasted more like CPK's.  I also made it without chicken (you can add avocado instead) and I personally liked it more that way...

This is really easy to make because the crust is the refrigerated kind and all that its left is some chopping of veggies!

Easily serves 6.

Ingredients
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-1 pizza crust
-1 cup mozerella cheese
-1 large tomato (or 2 medium ones) chopped
-3 Persian cucumbers, chopped
-1/2 red onion, finely chopped
-1 cup kalamata olives, chopped
-1/2 cup pepperchinis, rinsed
-1 cup feta cheese
-1 cup cooked and cubed chicken breast pieces (optional)
-1 cup diced avocado (optional)

Sauce
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-1 1/2 cups yogurt
-1 tablespoon dried oregano
-1 tablespoon dried dill
-salt to taste
OR
-2 cups cilantro and chive yogurt dip from Trader Joes

*Optional: Drizzle buffalo sauce for a spicy kick

Assembly
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-Bake the pizza crust for 8-13 minutes.
-Remove from oven and spread half the sauce. Sprinkle with cheese, layer all other ingredients and return to oven for 5 minutes.
-Remove from oven and drizzle remaining sauce over the pizza and serve.  Drizzle buffalo sauceThis tastes good hot or cold.
-Enjoy and leave a comment :)