Tzatziki Chicken Naan Pizza

Tzatziki Chicken Naan Pizza brings together the bold flavors of the Mediterranean on soft, chewy naan for an easy weeknight meal. Juicy chicken, crisp veggies, creamy tzatziki, and melty cheeses come together for a dish that delivers fresh flavor in twenty minutes flat. This has become my go to when I need something fast but still crave layers of bright flavor.

When I first tried this on a busy school night everyone raved and now it is a regular in my dinner rotation. Even my picky eater polishes off every bite.

Ingredients

• Naan flatbreads: Soft and chewy base that crisps beautifully in a hot oven. Look for versions with no preservatives and a gentle golden color
• Cooked chicken breast: Provides satisfying protein and soaks up the herbs and sauce. Rotisserie or leftover grilled chicken works great
• Tzatziki sauce: Lemony and garlicky spread that ties everything together. Use a thick Greek style version or make yours at home for extra freshness
• Mozzarella cheese: Melts smoothly and binds all the toppings together. Choose a low moisture mozzarella for best melt
• Feta cheese: Adds a briny kick and creamy texture. Find feta packed in brine for the most authentic flavor
• Cucumber: Offers cool crunch and a burst of freshness. Look for firm cucumbers with shiny skin
• Tomato: Juicy bites add sweetness and color. Choose ripe but firm tomatoes to avoid sogginess
• Red onion: Sliced thin for a gentle bite and crispness. Look for onions that feel heavy for their size
• Olive oil: Brushed on the naan to enhance crisping and add a subtle richness. Choose extra virgin olive oil for best flavor
• Dried oregano: Classic Mediterranean seasoning that lifts everything. Make sure your oregano is aromatic and green not gray
• Salt and pepper: Essential for flavor. Use flaky sea salt or kosher salt and freshly cracked black pepper
• Fresh parsley or dill: Optional but highly recommended for garnish with their herbal lift

Step-by-Step Instructions

Preheat and Prep:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius and let it really heat up. Grab a large sheet pan and line up your naan flatbreads so they have room to crisp not steam

Season the Naan:

Brush the entire surface of each flatbread with a thin layer of olive oil making sure to go right to the edges. Sprinkle generously with dried oregano salt and freshly cracked black pepper. This step builds a savory flavorful base

Spread Tzatziki:

With a spoon spread about two tablespoons of thick tzatziki on each naan but do not go all the way to the edge. Save the rest of the sauce for a fresh drizzle later. This creamy layer will prevent the toppings from drying out in the oven

Add Chicken and Cheese:

Scatter cooked shredded or diced chicken evenly over each base followed by a generous handful of shredded mozzarella. Make sure there are no big piles so everything warms evenly and melts beautifully

Bake:

Place the sheet in the hot oven and bake for eight to ten minutes. You are looking for bubbling cheese and naan edges that look golden brown and crisp not soggy. Rotate the tray halfway if your oven has hot spots

Add Fresh Vegetables and Feta:

Take the pizzas out and immediately sprinkle with diced cucumber diced tomato and thin sliced red onion. Top with crumbled feta while the cheese is still warm so it softens slightly

Finish and Serve:

Drizzle with the reserved tzatziki and scatter chopped fresh parsley or dill over the top. Let cool for a minute to set then slice and serve while still warm with that wonderful contrast of hot and cold

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This naan pizza is my personal kitchen hero when I am craving Mediterranean flavors. I always sneak a little extra feta on mine and love how the fresh herbs make my kitchen smell just like my Yiayia’s house.

Storage Tips

Leftover pizza stores well in an airtight container in the refrigerator for up to two days. For best results reheat in a hot oven or toaster oven so the naan stays crisp and the cheese melts again. Avoid microwaving if possible because it can make the naan rubbery

Ingredient Substitutions

You can swap the chicken for cooked lamb or keep it vegetarian with roasted chickpeas. Gluten free naan is easy to find and works perfectly for this recipe if you need to avoid wheat. No tzatziki on hand Use plain Greek yogurt mixed with a little lemon juice garlic and cucumber as a stand in

Serving Suggestions

These pizzas make a great centerpiece for a Mezze style dinner alongside olives hummus and a big green salad. They also work well cut into strips as a party appetizer. My family loves to eat them outdoors picnic style on warm evenings

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Cultural and Historical Context

Inspired by the flavors of classic Greek gyros and souvlaki this recipe brings together the essentials of Mediterranean street food in a format anyone can make. Tzatziki itself is a staple dip from Greece and neighboring regions and makes this pizza feel bright and refreshing instead of heavy

Commonly Asked Questions

→ What type of chicken works best?

Cooked and shredded chicken breast is ideal, but rotisserie chicken is a quick option that blends well with the Mediterranean flavors.

→ Can I use homemade tzatziki sauce?

Absolutely—homemade tzatziki brings a fresh, tangy flavor that complements the naan and toppings beautifully.

→ What other vegetables can I add?

Sliced olives, roasted red peppers, or baby spinach work well for extra flavor and texture.

→ How do I keep the naan crisp?

Pre-bake the naan slightly before adding toppings or ensure oven is hot and avoid overloading with sauce.

→ Is this dish good for meal prep?

It's best eaten fresh, but you can prep the toppings and assemble just before baking for quick meals.