Name: Tzatziki Chicken Naan Pizza
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 2 naan breads; 1 cup cooked chicken breast (shredded or diced); ½ cup tzatziki sauce (store-bought or homemade); 1 cup shredded mozzarella cheese; 1 cup fresh spinach leaves; ½ cup cherry tomatoes (halved); ¼ cup red onion (thinly sliced); ¼ cup crumbled feta cheese; Fresh parsley or dill (chopped, for garnish); Lemon wedges (for serving)

This Tzatziki Chicken Naan Pizza is a delightful fusion of Mediterranean flavors and classic comfort food. I love how the creamy, tangy tzatziki pairs with juicy chicken and fresh vegetables, all atop a crispy naan crust. It’s a quick and satisfying meal that’s perfect for any occasion.

Why I Love This Recipe

I find this recipe incredibly versatile and convenient. It’s perfect for busy weeknights when I want something delicious without spending hours in the kitchen. The ingredients are simple and often already in my pantry, making it a budget-friendly option. Plus, it’s easily customizable to suit different tastes and dietary preferences.

Ingredients

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

2 naan breads
1 cup cooked chicken breast (shredded or diced)
½ cup tzatziki sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1 cup fresh spinach leaves
½ cup cherry tomatoes (halved)
¼ cup red onion (thinly sliced)
¼ cup crumbled feta cheese
Fresh parsley or dill (chopped, for garnish)
Lemon wedges (for serving)

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Place the naan breads on the prepared baking sheet.
Spread 2–3 tablespoons of tzatziki sauce over each naan, leaving a small border around the edges.
Sprinkle shredded mozzarella cheese evenly over the sauce.
Layer with fresh spinach leaves, cooked chicken, cherry tomatoes, red onion, and crumbled feta cheese.
Bake for 10–12 minutes, or until the cheese is melted and bubbly, and the edges of the naan are golden brown.
Remove from the oven and let cool slightly.
Garnish with chopped parsley or dill, and serve with lemon wedges on the side.

Servings and Timing

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

Variations

Mediterranean Twist: I sometimes add sliced kalamata olives and a sprinkle of dried oregano for extra flavor.
Spicy Kick: A drizzle of hot sauce or a pinch of red pepper flakes adds a nice heat.
Vegetarian Option: I replace the chicken with grilled vegetables like zucchini, bell peppers, or mushrooms.
Low-Carb Alternative: Using a cauliflower pizza crust instead of naan makes it lower in carbs.
Different Cheeses: Swapping feta for goat cheese or ricotta changes up the flavor profile.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I bake the pizza at 350°F (175°C) for about 5 minutes to maintain the crispiness. I avoid microwaving, as it can make the crust soggy.

FAQs

Can I use pita bread instead of naan?

Yes, I often use pita bread as an alternative. It provides a slightly different texture but works well with the toppings.

How can I make this recipe gluten-free?

To make it gluten-free, I use gluten-free naan or flatbread, which are available in many grocery stores.

Can I prepare this pizza ahead of time?

Absolutely. I assemble the pizza and store it in the refrigerator for up to 4 hours before baking. This makes dinner prep even quicker.

What can I serve with this pizza?

I like to serve it with a side of Greek salad or roasted chickpeas for a complete Mediterranean-inspired meal.

Can I make this pizza dairy-free?

Yes, by using dairy-free cheese alternatives and a plant-based yogurt for the tzatziki sauce, I can enjoy a dairy-free version of this pizza.

Conclusion

This Tzatziki Chicken Naan Pizza has become a staple in my meal rotation. It’s easy to make, full of fresh flavors, and adaptable to various dietary needs. Whether I’m cooking for myself or entertaining guests, this recipe never disappoints.