Instructions

• Peel the cucumber, slice it in half lengthwise and scrape out the seeds, then finely chop. Place the chopped cucumber in a strainer set over a bowl, sprinkle with 1/2 teaspoon salt, toss gently, and set aside to drain for 1 hour.
• Place the 1 cup plain yogurt in a separate strainer set over another bowl and set aside to drain for 1 hour.
• While the cucumber and yogurt begin to drain, preheat the oven to 500°F (260°C). Position the oven rack in the middle. If using a pizza stone, place it in the oven to preheat as well.
• On a lightly floured surface, roll out 1/2 pizza dough to your desired thickness and shape. Transfer the dough to a pizza baking pan or, if you have one and have preheated it, to a pizza peel for transfer to the stone.
• Spread 1 cup pizza sauce evenly over the dough, leaving a small border for the crust.
• Sprinkle 1 cup crumbled feta cheese evenly over the sauce.
• Distribute 2 cups roughly chopped lamb souvlaki evenly over the pizza. Top with the sliced 1/2 red onion and 1/2 cup kalamata olives (or the chopped pitted sun-dried olives). Sprinkle 1 teaspoon dried oregano over the top.
• Bake the pizza in the preheated oven for 10 to 15 minutes, or until the crust is golden brown and toppings are heated through.
• After the cucumber and yogurt have drained for 1 hour, combine the drained cucumber and drained yogurt in a bowl. Add 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon minced fresh dill, and 1 minced clove garlic. Stir well, cover, and chill the tzatziki for at least 1 hour before serving.
• Remove the pizza from the oven and let it rest a couple of minutes, then slice and serve with the chilled tzatziki sauce.