Name: Tzatziki Chicken & Veggie Naan Pizza
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 2 naan breads; 1 cup cooked chicken, shredded; ½ cup tzatziki sauce; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; ½ red onion, thinly sliced; ½ cup feta cheese, crumbled; 1 tablespoon olive oil; 1 teaspoon dried oregano; Salt and pepper, to taste; Fresh parsley, for garnish

Tzatziki Chicken & Veggie Naan Pizza brings together creamy tzatziki, savory shredded chicken, and fresh vegetables on a soft, oven-crisped naan base. It’s a flavorful, Mediterranean-inspired dish that’s quick to make and loaded with fresh, zesty character.

Tzatziki Chicken & Veggie Naan Pizza

Why You’ll Love This Recipe

I love how this recipe delivers bold flavor with very little effort. The naan acts as the perfect shortcut crust, and tzatziki sauce adds a cool, tangy twist. It’s a satisfying, healthy-feeling pizza that’s great for busy days. I can prep everything quickly, and it always feels like something special—even though it’s so simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

naan breads
cooked chicken, shredded
tzatziki sauce
cherry tomatoes, halved
cucumber, diced
red onion, thinly sliced
feta cheese, crumbled
olive oil
dried oregano
salt and pepper
fresh parsley, for garnish

Directions

I preheat the oven to 400°F (200°C).
I place the naan breads on a baking sheet and brush them lightly with olive oil.
I spread a generous layer of tzatziki sauce over each naan.
I top them with shredded chicken, cherry tomatoes, diced cucumber, and thinly sliced red onion.
I sprinkle crumbled feta over the toppings.
I season with oregano, salt, and pepper.
I bake for 10–12 minutes, or until the naan is golden and everything is heated through.
I remove the pizzas from the oven and drizzle with more tzatziki sauce.
I garnish with fresh parsley before slicing and serving.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

Vegetarian – I skip the chicken and add roasted chickpeas or grilled tofu.
Extra Spicy – I sprinkle crushed red pepper or add a dash of hot sauce before baking.
Cheesy Twist – I swap feta for goat cheese or add shredded mozzarella.
Low-Carb Option – I use a cauliflower crust instead of naan.
Dairy-Free – I use dairy-free tzatziki and vegan cheese to make it completely dairy-free.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop slices into the oven at 350°F (175°C) for about 5–7 minutes. I avoid using the microwave because it makes the naan soggy.

FAQs

Can I make this ahead of time?

Yes, I like prepping the naan pizzas and storing them unbaked in the fridge. When I’m ready to eat, I just bake them fresh.

Can I substitute pita for naan?

Absolutely. I’ve used pita many times—it gives a slightly thinner and crispier base but still tastes great.

What can I use instead of tzatziki?

If I’m out of tzatziki, I use plain Greek yogurt with lemon juice, garlic, and dill as a quick alternative.

Can I make this recipe vegetarian?

Definitely. I just leave out the chicken and add more veggies or plant-based protein like falafel or chickpeas.

How do I keep the naan from getting soggy?

I make sure to lightly toast the naan first and avoid using too much tzatziki before baking. I save extra sauce for drizzling afterward.

Conclusion

This Tzatziki Chicken & Veggie Naan Pizza is my go-to when I want something fast, fresh, and full of flavor. The crisp naan, juicy veggies, and creamy tzatziki make every bite satisfying. It’s simple enough for lunch and impressive enough to serve to guests.