1. Preheat oven to 425 degrees Fahrenheit. 2. To make the tzatziki, combine the Greek yogurt, Hidden Valley® Original Ranch® Harvest Dill Dips Mix, 1 tablespoons olive oil, lemon juice, salt, pepper, and garlic in a food processor. 3. Process until thoroughly combined. Transfer to a separate dish, cover with plastic wrap and refrigerate for at least 30 minutes. 4. Meanwhile; roll the dough into a 12-14 inch circle. Transfer dough to a lightly greased pizza pan. Brush 1 teaspoons olive oil over the entire crust and bake in the preheated oven for 15 minutes, or until light golden brown. 5. Remove crust and transfer to a wire cooling rack until completely cool. 6. Remove the tzatziki from the fridge and add the chopped cucumbers. Stir well. Spread the sauce evenly over the crust. 7. Sprinkle the artichoke hearts, olives, and sun-dried tomatoes evenly over the sauce. Top with the chopped chicken and Feta cheese. 8. Cut into 8 slices and enjoy immediately or cover and refrigerate until ready to serve. Refrigerate any leftovers. ---------------------------------------------------------------------------
Nutrition
Ingredients
