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This Tzatziki Chicken Pizza brings together the fresh Greek flavors I crave, all on a crispy, speedy naan base. It is my go-to for effortless weeknight dinners or summer gatherings when I want something everyone will devour. The cool tzatziki sauce with juicy chicken and crisp veggies is so refreshing and satisfying.
I whipped this pizza up after a trip to Greece years ago. Ever since, my friends beg for it at potlucks or casual dinners on the patio.
Ingredients
- Naan breads: brings a soft but crisped crust for a quick base choose naan that is pliable and free of dry edges for best texture
- Shredded cooked chicken: adds protein and heartiness rotisserie chicken works perfectly plus it saves time
- Tzatziki sauce: gives creamy tang and a cool element using a Greek yogurt base can help keep it thick
- Cherry tomatoes: offer sweet acidity and bursty texture look for ripe, firm tomatoes for best flavor
- Cucumber: delivers crunch and freshness English cucumber holds less water and works well diced
- Red onion: provides sharp bite slice it thin for just enough zip
- Feta cheese: adds briny salty creaminess crumbled fresh feta is more flavorful than pre-crumbled
- Olive oil: brings subtle richness brush lightly to keep naan crisp
- Dried oregano: adds classic Mediterranean aroma choose Greek oregano for authentic taste
- Salt and pepper: enhance all the flavors use sea salt and ground pepper for maximum lift
- Fresh parsley: makes everything pop with herby brightness always use fresh leaves and add time of serving for vibrancy
Instructions
- Prepare the Oven:
- Set your oven to 400 degrees Fahrenheit and let it preheat thoroughly. Line a baking sheet for easy cleanup. Lay out your naan breads and brush the tops lightly with olive oil to help them toast and not dry out.
- Sauce the Base:
- Ladle and spread an even layer of tzatziki sauce right to the edges of each naan. This sauce forms both the base and a cooling finish under the toppings.
- Add Chicken and Veggies:
- Scatter the shredded chicken evenly over the tzatziki base. Follow with cherry tomatoes cut side up cucumber diced nice and small and sliced red onion arranged to cover each bite evenly. Take a moment for a pretty color scatter.
- Top with Cheese and Seasonings:
- Crumble feta across the whole surface so it melts into the crevices. Sprinkle the pizzas with dried oregano a gentle pinch of salt and a grind or two of black pepper for depth.
- Bake to Crispy:
- Slide the baking sheet onto the oven’s middle rack and bake for about 10 to 12 minutes. You want the naan edges becoming golden and crisp while the toppings are hot but still vibrant.
- Finish and Garnish:
- Remove from the oven and let rest for a minute. Drizzle extra tzatziki sauce over the top for more creaminess. Finish with a shower of just-chopped fresh parsley for color and bright flavor.
Feta is always my favorite part and I love how its creamy tang brings the whole pizza to life. One summer my cousin and I made a dozen of these for a pool party and every single guest came back for seconds.
Storage Tips
Store any leftovers in an airtight container in the refrigerator and eat within two days for best texture. Reheat in a toaster oven or oven at low heat so the naan stays crispy and the veggies do not get soggy. If making ahead keep the tzatziki drizzle and parsley off until serving to maintain freshness.
Ingredient Substitutions
Swap naan with pita for a thinner crust or use any flatbread you have. Try grilled shrimp or lamb instead of chicken for a new twist. Use vegan feta for dairy free guests. If you prefer stronger herbs add a sprinkle of fresh dill with the parsley.
Serving Suggestions
Serve with a crisp Greek salad or lemony roasted potatoes to round out the meal. Cut into small squares for handheld appetizers at a party. Pair with sparkling water with cucumber slices for a total Mediterranean vibe.
Cultural and Seasonal Inspirations
Inspired by Greek summer flavors this pizza is a fun twist on gyros or classic souvlaki platters. In winter use roasted red peppers or artichokes instead of fresh tomatoes for rich flavor. This recipe is especially great during tomato and cucumber season when produce is at its peak.
Seasonal Adaptations
Great with grilled summer vegetables like zucchini. Roasted eggplant makes a hearty topping for fall. Lighten up by using less cheese and more greens in spring.
Success Stories
My friend tried this with homemade tzatziki and said it completely changed the game. Another reader told me their picky kids ate the whole batch—veggies and all.
Freezer Meal Conversion
Assemble pizzas without cucumber or parsley wrap tightly and freeze. Reheat from frozen at 375 degrees Fahrenheit until hot then finish with tzatziki drizzle and fresh herbs.
This fresh, easy pizza will make weeknights and gatherings feel special with barely any effort. Enjoy the cool, bold flavors and feel free to make it your own.
Recipe FAQs
- → What type of chicken works best?
Shredded rotisserie or leftover grilled chicken offers tender bites and easy preparation.
- → Can I use pita instead of naan?
Yes, pita bread provides a thinner, crispier base and works well with the same toppings.
- → How do I keep the naan from getting soggy?
Brush naan with olive oil and bake until slightly toasted before adding toppings for a crisper texture.
- → What other vegetables can be added?
Try sliced bell peppers, kalamata olives, or baby spinach for extra color and flavor.
- → Is this dish served hot or cold?
It's best served hot from the oven, with the final drizzle of cool tzatziki and fresh parsley added after baking.