1 cup plain Greek yogurt
½ cup sour cream
2 cloves garlic
1 cucumber peeled, cut in quarters and seeded
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons fresh dill
kosher salt
For Flatbread:
4 pieces Greek flatbread or pita breads
Tzatziki sauce
2 cups shredded mozzarella cheese
1 cup shredded chicken breast
½ cup sliced kalamata olives
⅓ cup sliced sun-dried tomatoes
1 cup quartered artichoke hearts packed in water drained
⅓ cup feta cheese
oregano
kosher salt
fresh dill for garnish
red chili pepper flakes for garnish
To Prepare Tzatziki Sauce: Add garlic, cucumber and dill to a the bowl of a food processor fit with a metal blade and chop ingredients. Add yogurt, sour cream, lemon juice and dill and pulse to blend. Add salt to taste. Refrigerate for one hour then serve. To Prepare Flatbread: Preheat oven to 450 degrees F. Place pita breads domed side down on a baking sheet covered with parchment paper. Slather each bread with 1-2 tablespoons of tzatziki, then top each with with about 1/3 to ½ cup mozzarella cheese. Layer chicken breast, olives, tomatoes and artichoke hearts on top of the mozzarella then top with sprinkling of feta cheese and a sprinkle of oregano. Place in oven and bake for 10-12 minutes or until cheese is melted and feta cheese starts to turn golden. Remove, garnish with fresh dill sprigs, red chili flakes and more feta if desired, cut into quarters and serve.