I love Greek salad and I love pizza. See where I am going with this? Salad on a pizza! YUM!

Since this is a basically salad, the amounts below are just suggestions. If you like more feta, use it. Don't like red onion? Leave it off!

The recipe below makes four individual pizzas. I like to serve this to friends with a bottle of white wine. Everyone loves the "pretty" pizza and I love not having to turn on the oven when I have guests in the house.

Dill Sauce

1 6-ounce container Greek yogurt

1 Tablespoon olive oil

1/2 lemon, squeezed with seeds removed

1/2 teaspoon dried dill

1 garlic clove, minced

Milk (amount will vary)

Pizza

8-inch round gluten-free pizza crusts, baked

2 cups baby greens (I like baby romaine)

1 medium cucumber, peeled and cubed

Grape tomatoes, halved (about 1 cup)

1/4 cup Kalamata olive, pitted and halved

1/4 red onion, thinly sliced

6 ounces feta, cubed

For the Sauce

1. In a small bowl, combine ingredients for the sauce, except the milk. Stir to combine.
2. Add milk, about 2 teaspoons, to thin sauce to "drizzle" consistency. If needed, add more milk.

3. Use as directed below.

For the Pizza

1. Place greens, about 1/2 cup each, onto baked pizza crusts.
2. Sprinkle tomatoes, cucumber, olives, onions and feta cheese evenly over each crust.
3. Drizzle dill sauce over each pizza.
4. Cut pizza into quarters and enjoy!

Serves Four