Hello! I hope everyone had a great holiday weekend.
I made this pizza last week and it was so simple and delicious I just had to share. I had no idea that greek yogurt would work as a sauce, and was so intrigued by the recipe on Clean Eating Magazine’s website that I had to give it a try. You can consult that for measurements, but I eye balled most of it. I made some tweaks, and below was the end result.
- Arrange oven rack in bottom third of oven; preheat to 425°F.
- Mist a large nonstick skillet with cooking spray and heat on medium-high. Add broccoli and onion, stirring frequently, until cooked through and soft. Season with salt and pepper ( I used Mrs. Dash instead of salt to cut that out). Remove from heat and let it sit.
- I did use the recipes suggested 3/4 cup of yogurt but I eye balled the other ingredints. I’d guess it was 2 tablespoons of fresh thyme and a table spoon of garlic. The yogurt sauce: In a small bowl, combine yogurt, dill, and garlic. Season with salt and pepper.
- Spread yogurt sauce evenly over crust. I used a Udi’s Gluten Free thin crust. Top with broccoli mixture, chicken, mozzarella and feta. I did NOT use the phyllo. Bake for about 7 minutes or until the cheese is melted.
Delicious 🙂 I would highly recommend this. It was great left over the next day at work. The feta gives it enough saltiness and the thyme with the yogurt is a great combination.