Mediterranean tzatziki chicken naan pizza is my go-to when I want something flavorful, fresh, and easy to throw together. It starts with fluffy naan as the base, gets topped with juicy, herbed chicken, a creamy layer of tzatziki, and finishes with colorful Mediterranean toppings. It’s like a gyro and a pizza had the most delicious baby.
Why You’ll Love This Recipe
I love this recipe because it delivers big flavor without a lot of effort. The naan makes the perfect crust—chewy, golden, and ready to go with no dough-making needed. The combination of warm spiced chicken, tangy tzatziki, and fresh veggies makes every bite super satisfying. It’s fast, customizable, and perfect for a weeknight dinner or easy lunch.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the chicken:
- boneless, skinless chicken breasts or thighs
- olive oil
- garlic, minced
- dried oregano
- ground cumin
- paprika
- salt and pepper
- lemon juice
for the base:
- naan bread (store-bought or homemade)
- olive oil
for the toppings:
- tzatziki sauce
- cherry tomatoes, halved
- cucumber, diced
- red onion, thinly sliced
- kalamata olives, sliced
- crumbled feta cheese
- fresh parsley or dill (optional)
directions
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Cook the chicken: I season the chicken with olive oil, garlic, oregano, cumin, paprika, salt, pepper, and lemon juice. Then I grill or pan-sear it until golden and cooked through. I let it rest for a few minutes, then slice or dice it.
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Prepare the naan: I brush the naan lightly with olive oil and bake it at 400°F (200°C) for about 5 minutes to crisp it up a bit before adding toppings.
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Assemble the pizza: Once the naan is warmed, I spread a generous layer of tzatziki over each piece. Then I top it with the cooked chicken, cherry tomatoes, cucumbers, red onions, olives, and crumbled feta.
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Warm again (optional): If I want a warm version, I pop it back in the oven for 5–6 minutes to lightly heat the toppings and melt the feta. If I’m going for more of a flatbread salad vibe, I skip this step and serve it fresh and cool.
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Finish and serve: I sprinkle with fresh herbs if I have them and slice into pieces to serve.
Servings and timing
This recipe makes 2 to 4 naan pizzas, depending on size. It takes about 30 minutes total—15 minutes to prep and 15 minutes to cook.
Variations
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I swap the chicken for leftover grilled lamb or beef when I want something different.
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For a vegetarian version, I use falafel or roasted chickpeas instead of meat.
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Sometimes I spread a layer of hummus underneath the tzatziki for extra richness.
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A drizzle of hot sauce or garlic sauce on top adds a nice kick if I’m in the mood.
storage/reheating
I store leftovers in the fridge for up to 2 days. I reheat in the oven at 350°F (175°C) for about 5–7 minutes. The naan stays crisp and the flavors still taste great. I usually add a little fresh tzatziki on top after reheating to refresh the dish.
FAQs
Can I use store-bought tzatziki?
Yes, I use store-bought tzatziki all the time when I’m in a rush. It works perfectly. But when I have time, homemade is even better.
What’s the best naan to use?
I prefer garlic naan for extra flavor, but any plain or whole-wheat naan works well. I just make sure it’s thick enough to hold the toppings.
Can I grill the naan instead of baking it?
Absolutely. I love grilling the naan—it gives it a slightly smoky flavor and beautiful grill marks.
How do I keep the naan from getting soggy?
To keep the naan crisp, I pre-bake it for a few minutes before adding the toppings, especially the tzatziki. And if I’m using juicy veggies like tomatoes, I pat them dry first.
Is this recipe good for meal prep?
Yes! I prep all the components ahead of time and assemble just before eating. It’s great for packing as a deconstructed lunch or building fresh at dinner.
Conclusion
Mediterranean tzatziki chicken naan pizza is one of those quick meals I can throw together any night of the week and still feel like I’m eating something exciting and flavorful. It’s simple, satisfying, and bursting with fresh ingredients. Whether I serve it warm or cold, it’s always a hit in my kitchen.
Print
Mediterranean Tzatziki Chicken Naan Pizza
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 naan pizzas
- Category: Dinner, Flatbreads, Easy Meals
- Method: Baked or Grilled
- Cuisine: Mediterranean
Description
This Mediterranean Tzatziki Chicken Naan Pizza is a quick and easy flatbread recipe bursting with fresh Mediterranean flavors. Featuring juicy spiced chicken, creamy tzatziki, and vibrant veggies on a crispy naan crust, it’s the perfect weeknight dinner or lunch option. Keywords: Mediterranean chicken pizza, naan pizza, tzatziki chicken flatbread.
Ingredients
- For the chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Garlic, minced
- Dried oregano
- Ground cumin
- Paprika
- Salt and pepper
- Lemon juice
- For the base:
- Naan bread (store-bought or homemade)
- Olive oil
- For the toppings:
- Tzatziki sauce
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, thinly sliced
- Kalamata olives, sliced
- Crumbled feta cheese
- Fresh parsley or dill (optional)
Instructions
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Season & cook the chicken: Combine chicken with olive oil, garlic, oregano, cumin, paprika, salt, pepper, and lemon juice. Grill or pan-sear until cooked through and golden. Let rest, then slice or dice.
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Prep the naan: Brush naan with olive oil and bake at 400°F (200°C) for 5 minutes to crisp.
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Assemble pizzas: Spread tzatziki on warm naan, then top with chicken, tomatoes, cucumber, red onion, olives, and feta.
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Warm (optional): Return to oven for 5–6 minutes if desired for a warm pizza.
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Garnish & serve: Sprinkle with fresh parsley or dill. Slice and serve.
Notes
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For a vegetarian version, substitute chicken with roasted chickpeas or falafel.
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Add hummus under the tzatziki for extra creaminess.
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Grilled naan adds a smoky, flavorful twist.
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Store leftovers in the fridge up to 2 days; reheat at 350°F (175°C) for 5–7 minutes.
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Top with fresh tzatziki after reheating to refresh.
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