If your only reference to Greek cuisine is as the food you grab on the go, wrapped in a pita, you are missing out. The food of Greece is rich with bold flavors and beautiful colors and is just begging for you to make it at home. Once you get a little taste, you'll be having a regular "Greek night" every week.
Here's a great way to kick off the new tradition: Greek Chicken Pizza. It's a healthy pizza recipe, packed with fresh ingredients, all of which are easy to find at your local grocery store. And because this pizza is lighter and full of vibrant vegetables, you won't feel guilty about piling the slices on your plate like Lincoln Logs.
GREEK CHICKEN PIZZA
PREP TIME: 10 minutes
COOK TIME: 30 minutes
RECOMMENDED PELLETS: Any
SERVES: 6 to 8
2 to 3 chicken breasts
Traeger Mediterranean Rub/Souvlaki Seasoning
3 tablespoons olive oil
1 pizza dough, use store-bought or your favorite recipe
2 roma tomatoes, or your favorite tomatoes, thinly sliced
2 handfuls arugula and/or spinach
1 2-ounce can of olives, kalamata would be ideal but use whatever kind you love
4 ounces feta cheese
Lightly rub the chicken breasts on all sides with some of the olive oil and season on all sides with the Traeger Mediterranean Rub/Souvlaki Seasoning. (For a better kick of flavor, allow the chicken breasts to "marinate" with the dry rub 30 minutes or more.)
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 375 degrees F with the lid closed for 10 to 15 minutes.
Place the chicken breasts directly on the grill grate and cook for approximately 20 minutes, flipping halfway through, or until the internal temperature registers 165 degrees F on an instant-read thermometer.
Remove the chicken and allow to rest for 10 minutes. Thinly slice the chicken breasts across the grain.
Turn the Traeger heat up to 400 degrees F, or High, and preheat, lid closed, for 5 to 10 minutes.
Meanwhile, roll out the pizza crust to your preferred thickness. Drizzle olive oil over both sides and season with dried oregano.
Place the pizza crust directly on the grill grate, cooking the top side first. (You could also cook it on a pizza stone if you prefer.) The easiest way to transfer the dough to the grate is to roll it up around the rolling pin and then unroll it directly onto the grill. Cook for 3 to 5 minutes per side.
When you flip the dough over to cook the bottom side of the crust, lay out the tomato slices on the top to soften.
After the dough has finished cooking, take it off the Traeger and finish it with another drizzle of olive oil.
Now it's time to layer on the toppings. Evenly sprinkle the arugula/spinach, olives, sliced chicken and feta cheese over the pizza crust.
Slice and serve up this Greek work of tasty art.