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Chicken Gyro Flatbread Pizzas – these are amazing and SO quick and easy! An explosion of flavors and textures with the most flavorful Greek Chicken and easy Blender Tzatziki! Great for lunch/dinners or for appetizers and entertaining!
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Gyro Flatbread Pizzas

Greek Pizza is all your favorite gyro flavors in pizza form! This Greek Pizza recipe is an explosion of Greek deliciousness! It starts with flatbread layered with sun-dried tomato basil hummus, flavor bursting Greek Chicken, red onions, mozzarella, feta and tomatoes all drizzled with easy Blender Tzatziki . It make the most satisfying lunches/dinners or a super fun appetizer!
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 servings

Ingredients

Flatbread Pizzas

  • 12 oz. boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 Rustic White/Rosemary and Olive Oil or use Spicy Italian Flatout Flatbreads
  • 1/3 cup sundried tomato basil humus
  • 2 tablespoons sour cream (may sub Greek yogurt)
  • 2 tablespoons thinly sliced red onions (eyeball it)
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons feta
  • 2 Roma tomatoes, chopped
  • 1 cup chopped lettuce

Greek Chicken Marinade

Blender Tzatziki Sauce

  • 1 cucumber, peeled
  • 1/4 cup sour cream (may sub Greek yogurt)
  • 1/4 cup plain Greek yogurt (may sub sour cream)
  • 1 tablespoon olive oil
  • 1 garlic clove, peeled
  • 1 teaspoon red wine vinegar
  • 1/2 tsp EACH dried dill, dried parsley
  • 1/4 tsp EACH ground cumin, salt
  • 1/8 teaspoon pepper
  • Milk as needed

Garnish

  • Tomatoes
  • lettuce
  • bacon
  • Extra feta

Instructions

  • Greek Marinade: Whisk together all of the Greek Marinade ingredients in a large freezer bag and add chicken. Marinate 4 hours up to overnight.
  • Blender Tzatziki Sauce: Meanwhile, slice cucumber in half lengthwise and scrape out the seeds using a teaspoon. Roughly chop cucumber and add to blender along with all remaining Tzatziki Sauce ingredients and blend until smooth. Add milk, a teaspoon at a time if needed to reach desired consistency. Refrigerate. (Best if chilled at least 1 hour.)
  • Chicken: When ready to make Flatbread Pizzas, remove chicken from fridge and let sit at room temperature 20-30 minutes (you can prep your toppings during this time). Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to cutting board and let rest 5 minutes before chopping into bite size pieces.
  • Bake and Assemble: Meanwhile, heat oven to 375 degrees F. Place 2 Flatout Flatbreads on a cookie sheet and bake for 2 minutes. Remove from oven.
  • Whisk together 1/3 cup hummus and 2 tablespoons sour cream. Divide evenly between two flatbreads and spread in an even layer. Top hummus layer with red onion, chicken, mozzarella cheese and feta. Bake for 4 minutes or until mozzarella has melted (feta will not melt).
  • Garnish pizzas with desired toppings such as tomatoes and lettuce (and bacon would be delish too!). Drizzle with Tzatziki Sauce. Serve immediately.

Notes

**Note all ingredients are to be divided between 2 flatbreads