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Chicken Gyro Pizza

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Chicken Gyro Pizza
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6
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Mediterranean dinner ready in 45 minutes! Bake this cheesy pizza topped with chicken and veggies made using Bisquick Heart Smart™ mix.

Ingredients

2
cups Bisquick Heart Smart™ mix
1/4
teaspoon dried oregano leaves
1/2
cup cold water
2
cooked chicken breasts, cut into strips (about 3/4 lb)
1
can (2 1/4 oz) sliced ripe olives, drained
1/4
cup crumbled reduced-fat feta cheese (1 1/2 oz)
1
cup shredded reduced-fat mozzarella cheese (4 oz)
1
small tomato, chopped (1/2 cup)
1/2
cup chopped cucumber

Directions

  • 1 Move oven rack to lowest position. Heat oven to 425° F. Spray 12-inch pizza pan with cooking spray. Stir Bisquick mix, oregano and water; beat vigorously with spoon 20 strokes until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake about 15 minutes or until golden brown.
  • 2 Top crust with chicken and olives; sprinkle with feta and mozzarella cheeses.
  • 3 Bake about 10 minutes or until cheese is melted. Sprinkle with tomato and cucumber.
Tips  

The Mediterranean flavors and ingredients typical of a gyro—roasted meat with grilled vegetables and cucumber-yogurt sauce, rolled in pita bread—are transformed into a pizza the whole family will enjoy. If you prefer, mint leaves can be used in place of the oregano.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
310
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
3g
16%
,
Trans Fat
0g
)
Cholesterol
65mg
21%
Sodium
660mg
28%
Potassium
270mg
8%
Total Carbohydrate
29g
10%
(
Dietary Fiber
0g
0%
,
Sugars
4g
)
Protein
26g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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