Picture this: golden naan bread, crisp from the oven, slathered with cool, garlicky tzatziki and piled high with juicy chicken and fresh veggies. That first bite of my Mediterranean tzatziki chicken naan pizza on a warm summer evening? Absolute magic. I’d been craving something light yet satisfying, and this hit all the right notes—creamy, tangy, with just the right crunch. Best part? It comes together faster than takeout. Whether you’re feeding a crowd or just treating yourself, this flavor-packed flatbread pizza is my go-to when I want dinner to feel special without the fuss.
Why You’ll Love This Mediterranean Tzatziki Chicken Naan Pizza
This isn’t just another pizza—it’s a flavor explosion that’ll make your taste buds dance. Let me tell you why this recipe has become my weeknight hero and party superstar.
Quick and Easy
Twenty-two minutes from fridge to table—that’s faster than waiting for delivery! The naan bread shortcut means no dough-rolling stress. Just brush, top, bake, and boom—dinner’s ready. I’ve made this half-asleep after long workdays, and it still turns out perfect every time.
Fresh and Flavorful
The cool tzatziki against warm chicken? Divine. Then you get little bursts of juicy tomato, crisp cucumber, and that tangy feta crumble. It’s like a Mediterranean vacation in every bite. My secret? Letting the flavors mingle—the garlicky sauce soaks into the naan while everything bakes into cozy perfection.
Ingredients for Mediterranean Tzatziki Chicken Naan Pizza
Gathering the right ingredients is half the magic here—each one brings its own personality to the party. I’m a stickler for measurements because too much cucumber can make things soggy, while too little feta just feels sad. Here’s exactly what you’ll need for that perfect balance:
- 2 naan breads – The sturdy foundation that gets beautifully crisp
- 1 cup cooked chicken, shredded – I use leftovers from last night’s roast or grab a rotisserie chicken when I’m in a hurry
- 1/2 cup tzatziki sauce – Creamy, garlicky goodness that ties everything together
- 1/4 cup red onion, thinly sliced – Soak them in ice water for 5 minutes if you want to tame the bite
- 1/4 cup cucumber, diced – English or Persian cukes work best since they’re less watery
- 1/4 cup cherry tomatoes, halved – Their sweetness pops against the tangy sauce
- 1/4 cup feta cheese, crumbled – Buy the block and crumble it yourself for maximum flavor
- 1 tbsp olive oil – For that golden, crispy crust
- 1 tsp dried oregano – The Mediterranean flavor booster
- Salt and pepper to taste – Because every great dish starts with these basics
Equipment You’ll Need
You probably have everything already! Just grab a baking sheet (no fancy pizza stone needed), a pastry brush for that olive oil shine, and a sharp knife for chopping veggies. That’s it—no special gadgets required!
How to Make Mediterranean Tzatziki Chicken Naan Pizza
Okay, let’s get to the fun part—bringing all those gorgeous ingredients together! I promise this is so easy you’ll be making it on repeat. Just follow these simple steps, and you’ll have a pizza that looks like it came from a fancy bistro.
Step 1: Prep the Naan
First things first—preheat that oven to 375°F (190°C). While it’s warming up, grab your naan and lay it out on a baking sheet. Now, here’s my little trick: brush that olive oil all over the top like you’re painting a masterpiece. Don’t skimp—this gives the crust that irresistible golden crunch. Sprinkle on the oregano, salt, and pepper like you’re seasoning the last meal on earth. Trust me, this base layer makes all the difference!
Step 2: Layer the Toppings
Time to get creative! Spread that luscious tzatziki sauce evenly across the naan—I use the back of a spoon to swirl it right to the edges. Then comes the chicken—scatter it like you’re decorating a cake, making sure every bite will have some. Now, the veggies! Toss on those red onions, cucumbers, and tomatoes like confetti. Pro tip: leave a tiny border around the edges so you can pick it up without toppings sliding off. Finish with a generous shower of feta—because more cheese is always better, right?
Step 3: Bake and Serve
Pop those beauties in the oven and set a timer for 10 minutes. Peek at the 8-minute mark—you’re looking for crispy, slightly darkened edges and cheese that’s just starting to melt. When it’s done, the naan will sound hollow if you tap it. Let it cool for just a minute (I know, the hardest part!), then slice and serve immediately. That first bite of warm, crispy crust with cool, creamy tzatziki? Pure heaven. Watch out—this disappears fast!
Tips for the Best Mediterranean Tzatziki Chicken Naan Pizza
Want to take your pizza from good to “Oh my gosh, can I have the recipe?” status? Here are my tried-and-true secrets: First, marinate that chicken—even just 30 minutes in lemon juice, garlic, and olive oil makes it sing. Second, pat your cucumbers dry before dicing to avoid sogginess. And third, add fresh dill or mint right after baking—those bright green flecks make it look (and taste) like a pro made it. Oh, and always warm your naan slightly before topping—it prevents a soggy middle!
Variations and Substitutions
Listen, I know sometimes you’re staring into the fridge thinking “What can I swap here?” No worries—this recipe is crazy flexible! Swap the tzatziki for hummus if you want a richer base (garlic hummus is my fave). Vegetarian? Tofu or chickpeas work beautifully instead of chicken. Out of feta? Try crumbled goat cheese for extra tang. And if you can’t find naan, pita bread or even tortillas make great quick fixes—just adjust baking time. Make it yours!
Serving Suggestions
This Mediterranean tzatziki chicken naan pizza shines all on its own, but oh boy, does it love company! I always serve mine with a crisp Greek salad—those crunchy cucumbers and kalamata olives are perfect partners. For heartier appetites, add roasted lemon potatoes or grilled zucchini. And here’s my secret move: drizzle extra tzatziki on the side for dipping those crispy crust edges. Pure bliss!
Storage and Reheating
Okay, confession time—I rarely have leftovers because we gobble this up! But if you’re lucky enough to have some, here’s how to keep it tasty: store slices in an airtight container for up to 2 days. When reheating, skip the microwave (soggy naan is tragic!) and pop it in a 350°F oven for 5-7 minutes instead. The crust stays crisp, and the flavors actually deepen overnight—though I can’t promise it’ll last that long!
Frequently Asked Questions
Can I use pita instead of naan?
Absolutely! Pita works great in a pinch—just adjust the baking time to about 8-10 minutes since it’s thinner. I actually love the extra crispiness pita gets. For thicker pitas, you might want to split them horizontally to make two thin rounds.
Is there a substitute for tzatziki sauce?
If you’re out of tzatziki, try garlic hummus or a mix of Greek yogurt with minced garlic and chopped cucumbers. It won’t be exactly the same, but still delicious! My quick cheat? Mix ranch dressing with a grated cucumber and dash of lemon juice. For more information on the health benefits of Greek yogurt, check out this Mayo Clinic article on Greek Yogurt.
Can I make this ahead?
You can prep toppings in advance, but assemble just before baking to keep the naan from getting soggy. Store everything separately in the fridge—the chicken, chopped veggies, and sauce—then it comes together in minutes when you’re ready to eat!
Nutritional Information
Here’s the scoop on what you’re biting into—each naan pizza packs about 420 calories with a solid 25g protein punch. Keep in mind these numbers can shift based on your exact ingredients (that fancy olive oil or full-fat feta will tweak things). But hey, with all those fresh veggies and lean chicken, this is one pizza you can feel good about devouring! If you are interested in learning more about the nutritional breakdown of Mediterranean diets, you can review information from the Harvard T.H. Chan School of Public Health.
Share Your Creation
Did you make this Mediterranean tzatziki chicken naan pizza? I’d love to hear how it turned out! Tag me or leave a comment—your kitchen adventures make my day. If you are looking for more quick dinner ideas, check out our Dinner Ideas section.
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Mediterranean Tzatziki Chicken Naan Pizza in 22 Minutes
- Total Time: 22 mins
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A delicious Mediterranean-inspired flatbread pizza topped with tzatziki sauce, grilled chicken, and fresh vegetables.
Ingredients
- 2 naan breads
- 1 cup cooked chicken, shredded
- 1/2 cup tzatziki sauce
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, diced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Brush naan breads with olive oil and sprinkle with oregano, salt, and pepper.
- Spread tzatziki sauce evenly over the naan.
- Top with shredded chicken, red onion, cucumber, and cherry tomatoes.
- Sprinkle crumbled feta cheese on top.
- Bake for 10-12 minutes until edges are crispy.
- Slice and serve immediately.
Notes
- For extra flavor, marinate the chicken in lemon juice and garlic before cooking.
- Use store-bought tzatziki for convenience or make your own with Greek yogurt, cucumber, and herbs.
- Add fresh herbs like dill or parsley before serving.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 naan pizza
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: tzatziki chicken naan pizza, Mediterranean pizza, flatbread pizza