Melty, stringy cheese may be the best thing about pizza.
But not this pizza. This pizza is an anomaly that is best served cold. Or at least cool. I’m willing to bet this abnormality is due to the fact that cucumbers and greek yogurt are intended to be cold, not hot.
I decided to stray from the typical tomato sauce-mozzarella-pepperoni pizza and be a little adventurous. Although the pepperoni variety will most likely always be my favourite…this one is a nice change.
1/2 whole wheat crust from this recipe
1 c nonfat, plain greek yogurt
1 large chicken breast
2 roma tomatoes
1/4 c parmesan cheese
Heat oven to 450oF. While the dough is rising, blend the cucumber in a food processor until pureed. Add greek yogurt, dill, garlic, onion, and salt and pulse until mixed. In a skillet over medium high heat, cook chicken breast seasoned with a little dill, garlic, and onion powder. When the chicken is cooked, slice into thin strips. When the dough is ready, spread it on a cookie sheet. Spoon the cucumber sauce onto the crust. Bake this in the oven for approximately 5-7 minutes. Once 5-7 minutes have passed, take the crust out of the oven. Layer the chicken and slices of the roma tomatoes on the pizza. Top with parmesan sprinkled over the pizza. Bake for approximately 15 minutes, or until the crust is golden brown around the edges. Enjoy!