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Greek Tzatziki Chicken Pizza Bites
Greek Tzatziki is a cool and tangy cucumber based dip served with grilled meats. Here it is used in a pizza to make tasty bite-sized appetizers your guests will love!
50 (1-1/2 x2-inch) bites
12 to 14 minutes
1-3/4 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120º to 130ºF)
3 tablespoons + 1 teaspoon olive oil, extra virgin
1 container (6 ounces) plain Greek yogurt
1-1/2 teaspoons lemon juice
1/2 cup shredded, peeled fresh cucumber
1/2 teaspoon dill weed
1/2 teaspoon mint
1 teaspoon minced fresh garlic
1/2 teaspoon sea salt
1/4 teaspoon black fine grind pepper
1 jar (6 ounces) marinated artichoke hearts, drained and chopped
1/2 cup Kalamata olives, chopped
3/4 cup cooked, chopped chicken
3/4 cup crumbled Feta cheese
1/3 cup chopped fresh tomatoes
1/4 cup minced red onion
Preheat oven to 425ºF.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and 3 tablespoons of oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.
Transfer dough to a lightly floured surface and knead** 4 to 5 minutes, adding more flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest for 10 minutes.)
Pat dough with floured hands to fill greased 15x10-inch baking sheet. Brush remaining 1 teaspoon olive oil over entire crust and prick dough with fork. Bake on lowest oven rack for 12 to 14 minutes or until browned.
Remove from oven and transfer to a wire rack to cool completely.
Mix together Tzatziki ingredients; cover and refrigerate for at least 30 minutes. Spread chilled sauce evenly over crust. Sprinkle artichoke hearts, olives, chicken, feta, tomatoes and red onion. Slice into 1-1/2 x 2-inch rectangles; serve.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate the dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of the dough.