Greek Chicken Salad Pizza

For a quick weeknight meal that has some redeeming nuritional value, salad seems like a good idea.  I like salad, but I never seem to like it enough to make it an entire dinner unless it's a dinner I'm not making.  This meal is a good compromise between filling and salad.  One thing I can say, though, is that the pizza itself doesn't have a ton of flavor without the salad and the salad on it's own is very strong, so I would recommend eating them together.

Serves 3-4

1 tube pizza crust
Garlic salt
3/4 cup feta cheese crumbles, divided
1/2 cup grilled chicken pieces
1 Roma tomato, sliced very thinly
1/4 cup sliced black olives
1 cup mozzarella cheese
1 tablespoon lemon juice
1 tablespoon olive oil
4-6 cups salad

1. Preheat oven to 425 (or the temperature called for on the tube of pizza crust). Grease a jellyroll pan.  Using your hands, spread out the pizza crust as thinly as you can without it tearing.  I ended up with something that covered almost all of the jellyroll pan.  Sprinkle sparingly with garlic salt. Bake pizza crust for 10 minutes.
2. Remove hot pizza crust from the oven and sprinkle evenly with 1/2 cup feta.  Top feta with chicken, tomato, and black olive, trying to make sure the toppings are evenly distributed.  Sprinkle the pizza evenly with the mozzarella cheese and return to the oven.for 10 minutes or until cheese is melted and browned.
3. While pizza is baking the last time, whisk lemon juice and olive oil together in a large bowl.  Add salad and toss well.
4. When pizza is done baking, remove it from the oven and cut into 4-6 pieces.  Let sit a couple of minutes, then place a piece of pizza on a plate and top with salad.  Sprinkle remaining feta cheese on top of the salad on the plate. Eat immediately.