Athenian Pizza - you HAVE to try this!

I love pizza and ever since I left Rome, I have been trying to explore different options of pizza compared to the traditional marinara and cheese topping. So when I found this recipe in the Hannaford Fresh Magazine I was instantly interested. Although all the ingredients may sound a bit skewed, the combination of them all on nice warm dough was absolutely amazing. Open up your mind and try! However, I will suggest NOT starting it at 10 o'clock at night... it is a bit involving.. :-)

Ingredients:

Yogurt Sauce:
1/2 cup Hannaford Light Nonfat Plain Yogurt
2 TBSP Hannaford Crumbled Feta Cheese
3 TBSP Nature's Place Sundried Tomato Balsamic Vinaigrette ( we could NOT find this dressing so we bought a sundried tomato dressing and combined it with a balsamic vinaigrette we already had)
1 1/2 tsp chopped Nature's Place fresh dill

Pizza:
3 TBSP Inspirations Black Pepper Dipping Oil, divided
1 (20 oz.) package Hannaford Pizza Dough (we used wheat)
3 large cloves or garlic, thinly sliced
3 TBSP crumbled Hannaford feta cheese
1 1/4 cups shredded Hannaford mozzarella cheese
2 cups loosely packed, very thinly slice Inspirations Baby Spinach
1/2 cup Hannaford canned diced tomatoes
4 Nature's Place Spinach and Garlic Chicken Sausages, thinly sliced

Preheat the oven to 425 degrees F. Put your yogurt dressing in a coffee filter set in a strainer and let sit over a bowl for 20 minutes. The yogurt will thicken and lose about half its volume.

Meanwhile, prepare the pizza. Spread 2 TBSP of the oil on a 13 to 15 inch pizza pan or baking sheet. Stretch pizza dough to fit pan. Brush with remaining 1 TBSP oil over dough and top with garlic and feta cheese. Pre-bake crust for 7 minutes until set. Remove crust from the oven and raise oven temperature to 450 degrees F.

While crust bakes, prepare dressing. In a small jar with a tight fitting lid, combine drained yogurt, feta and vinaigrette and dill. Shake vigorously.

Top baked crust with mozzarella, spinach, tomatoes, and sausage slices. Spoon yogurt sauce over the top. Back for 15 -18 minutes until crust is slightly browned. Remove from the oven and let rest for 5 minutes. Slice and then enjoy.