tzatziki-ish pizza

I am a little obsessed with this pizza and I’ve eaten it four times this week. I worked from this recipe at Foodie Crush, but since I removed the two ingredients essential to tzatziki, I don’t guess you can really call it that anymore.

I despise both cucumbers and dill. This is particularly ironic since I buy kosher dill pickles by the gallon. But of course, mass-produced pickles bear little resemblance to the raw ingredients from whence they came, so a pickle and a cucumber are like two different species. They probably don’t even use actual dill anymore. I’m  not judging you Mt. Olive, I love you.

So anyway, the “tzatsiki” on my pizza is really just a savory yogurt sauce. In any event, it’s damn tasty. When I made it, I realized at the last moment that I was out of olive oil. I know, how the hell does that happen to a person who cooks? So I used truffle oil. Maybe that’s the magical ingredient that made this all come together so beautifully.

Tzatziki-ish Pizza
one piece of lavash serves two
10 WW points per serving

Yogurt Sauce (makes enough for 2 or 3 pizzas)

1 1/2 cups 2% plain Greek yogurt
2 cloves garlic
1 tablespoon lemon juice
1 tablespoon olive oil
kosher salt to taste
black olives, sliced 
crumbled feta cheese
sundried tomatoes in oil
marinated artichoke hearts, quartered

Preheat over to 450F.

For the sauce, put garlic in a food processor or blender until minced, or chop manually. Combine the garlic with all other ingredients in a food processor or blender and process until smooth. 

Spread about 1/2 cup of the yogurt sauce on a piece of lavash. Top with about 1/4 cup (4 tablespoons) of each topping. Bake until cheese is melty.


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