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Grecian Chicken Gyros Pizza - 2c

a2, bread, greek, poultry

3/4 lb chicken breast; boneless & skinless
1/3 c Caesar salad dressing; not creamy
1 can (10 oz) pizza dough
1/4 c Light sour cream
1 1/2 ts fresh mint OR; chopped
1/2 ts Dried mint leaves
1/2 ts Pepper
1 clove garlic; minced
2 tb Reduced-calorie margarine
1 md onion,; chopped
1 c Monterey Jack cheese; shredded
2 medium plum tomatoes; thinly sliced
1/2 c cucumber, diced seeded; drained on paper towels
1/2 c feta cheese; crumbled

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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Yield: 8 servings

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