2 cup all purpose flour; plus or minus 1/4 cup
1 pkg pizza crust yeast; or rapidrise yeast
1 1/2 tsp sugar
3/4 tsp salt
2/3 cup warm water; 120F to 130F
3 tbsp extra virgin olive oil; live oil
Tzatziki Sauce
6 oz plain greek yogurt
1 1/2 tsp lemon juice
1/2 cup cucumber; peeled, shredded
1/2 tsp dill weed
1/2 tsp mint
1 clove garlic; minced
1/2 tsp sea salt
1/4 tsp ground black pepper
Topping
16 oz marinated artichoke hearts; drained, chopped
1/2 cup kalamata olives; chopped
3/4 cup chicken; cooked, chopped
3/4 cup feta cheese; crumbled
1/3 cup tomatoes; chopped
1/4 cup red onion; minced

1. Preheat oven to 425F.

2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water* and 3 tablespoons of oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.

3. Transfer dough to a lightly floured surface and knead** 4 to 5 minutes, adding more flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest for 10 minutes.)

4. Pat dough with floured hands to fill greased 15x10-inch baking sheet. Brush remaining 1 teaspoon olive oil over entire crust and prick dough with fork. Bake on lowest oven rack for 12 to 14 minutes or until browned.

5. Remove from oven and transfer to a wire rack to cool completely.

6. Mix together Tzatziki ingredients; cover and refrigerate for at least 30 minutes. Spread chilled sauce evenly over crust. Sprinkle artichoke hearts, olives, chicken, feta, tomatoes and red onion. Slice into 1-1/2 x 2-inch rectangles; serve.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate the dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of the dough.