Tzatziki Flatbread Pizzas
Little Sous Tips:
- Safety first! Adult supervision is recommended for steps using the oven.
- You can substitute mint for the dill if you prefer it. You can also substitute red wine vinegar or champagne vinegar for the white wine vinegar. Experiment with flavor and see what you like!
- You can use Greek yogurt for this recipe, or strain regular yogurt using a cheese cloth to make the consistency thicker.
*This recipe makes about 4 cups of topping, which can cover 3 large flatbreads or 12 pita rounds.
- Total Time: 47 minutes
- 2 cups Tillamook Plain and Simple Greek Yogurt
- 1 cup Tillamook Cultured Sour Cream
- 1 large English cucumber
- 2 garlic cloves, finely chopped
- 2 teaspoons chopped dill, plus more for garnish
- 1 tablespoon kosher salt, divided
- ¼ teaspoon freshly ground pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- Flatbreads or pita bread
- Extra-virgin olive oil, for drizzling
Cut the cucumber in half. Dice half of it into small chunks and set aside. Shred the other half with the large holes of a box grater. Toss the shredded cucumber with 2 teaspoons of kosher salt in a strainer set over a bowl and let sit for 30 minutes, then squeeze the cucumber with your hands to release additional moisture.
In a large bowl, blend the Greek yogurt and sour cream until smooth. Add diced and shredded cucumbers, garlic, dill, 1 teaspoon kosher salt, black pepper, white wine vinegar, and lemon juice. Stir well, cover, and refrigerate for at least 3 hours so the flavors can blend.
Toast the flat bread or pita rounds in a toaster oven or a 350°F oven for 5 to 7 minutes. Cut into individual slices, then top with the tzatziki mixture and enjoy!
Optional: top with chopped dill and a drizzle of olive oil.