Introduction:
If you love bold Mediterranean flavor but don’t love a long prep list, Tzatziki Chicken & Veggie Naan Pizza
is about to become your new “why didn’t I make this sooner?” dinner. It’s the kind of recipe that feels fresh, vibrant,
and satisfying—yet it comes together faster than most delivery orders. Instead of kneading dough, you use soft naan bread
as your crust. Instead of heavy red sauce, you spread cool, tangy tzatziki that turns creamy and aromatic as it warms in the oven.
Then you pile on tender chicken and crisp veggies, finishing with cheese (optional but delicious) and a shower of herbs.
This recipe hits a sweet spot: it’s comforting like pizza, but lighter and brighter thanks to cucumber, tomatoes,
red onion, and that unmistakable garlic-dill tzatziki flavor. It’s also incredibly flexible. You can make it with leftover
rotisserie chicken, meal-prepped grilled chicken, or even chickpeas if you want a meatless option. And because naan pizzas bake fast,
you can easily customize each one—spicy for one person, extra veggies for another, and “extra cheese, please” for the kids.
Consider this your go-to meal for busy nights, casual entertaining, or anytime you want a dinner that looks impressive without
being complicated. The steps are simple, but the result tastes layered and special—like a Greek-inspired flatbread you’d find at
a café. Let’s make it.
Ingredients:
For the naan pizzas (makes 2 large naan pizzas or 4 personal):
- Naan bread: 2 large naan (or 4 small naan)
- Tzatziki: 1 to 1 1/4 cups (store-bought or homemade)
- Cooked chicken: 1 1/2 to 2 cups shredded or chopped (rotisserie, grilled, or baked)
- Cheese (optional but recommended): 1 to 1 1/2 cups shredded mozzarella, or a mix of mozzarella + feta
- Feta cheese (optional): 1/3 to 1/2 cup crumbled
Veggie topping ideas (choose what you love):
- 1/2 cup cherry tomatoes, halved (or diced tomato, seeded)
- 1/3 cup cucumber, diced (add after baking for best crunch)
- 1/4 to 1/3 cup red onion, thinly sliced
- 1/2 cup bell pepper, thinly sliced
- 1 cup baby spinach (optional)
- 1/4 cup sliced olives (black or kalamata)
- 1/2 cup chopped cooked zucchini or mushrooms (optional)
Seasoning & finishing:
- 1 to 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder (optional, if tzatziki is mild)
- Salt and black pepper, to taste
- Fresh parsley or fresh dill, chopped (for garnish)
- Lemon wedges (for serving)
- Optional: crushed red pepper flakes or hot honey for heat
Quick homemade tzatziki (optional):
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, grated and squeezed dry
- 1 small garlic clove, grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped dill (or 1 teaspoon dried dill)
- Salt and pepper
