Tzatziki Chicken Naan Pizza

This Tzatziki Chicken Naan Pizza is a fresh and flavorful twist on classic pizza that I love making when I want something quick, light, and satisfying. It starts with a warm, toasted naan flatbread as the base, topped with juicy grilled chicken, crisp veggies, and a creamy homemade tzatziki sauce. Every bite is packed with Mediterranean flavor—and it’s ready in minutes.

Why You’ll Love This Recipe

I love how this recipe comes together so easily using store-bought naan and simple ingredients. The tzatziki sauce gives it a cool, tangy finish that balances perfectly with the seasoned chicken and fresh toppings. It’s not your average pizza—it’s lighter, fresher, and totally satisfying without being heavy. Great for lunch, dinner, or even a party appetizer.

Ingredients

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

For the pizza:

• Naan bread (store-bought or homemade)

• Cooked chicken breast (grilled, shredded, or chopped)

• Olive oil

• Garlic powder or minced garlic

• Cherry tomatoes, halved

• Red onion, thinly sliced

• Cucumber, diced

• Crumbled feta cheese

• Fresh parsley or dill for garnish (optional)

For the tzatziki sauce:

• Greek yogurt

• Cucumber, finely grated and squeezed dry

• Garlic, minced

• Lemon juice

• Fresh dill or mint

• Olive oil

• Salt and pepper

Directions

1. I preheat the oven to 400°F (200°C). I brush the naan lightly with olive oil and a sprinkle of garlic powder, then bake it for 5–7 minutes until it’s slightly crisp.

2. While the naan bakes, I mix all the tzatziki sauce ingredients in a bowl and refrigerate it to chill and let the flavors meld.

3. I toss the cooked chicken with a bit of olive oil, salt, pepper, and a pinch of oregano if I have it.

4. I remove the naan from the oven and layer on the chicken, tomatoes, red onion, and crumbled feta.

5. I return the naan to the oven for another 5 minutes, just until the toppings are warmed and the cheese begins to soften.

6. I remove from the oven and drizzle generously with the chilled tzatziki sauce. I top with diced cucumber and fresh herbs before slicing and serving.

Servings and timing

This recipe makes 2 individual naan pizzas and serves 2 people. It takes about 10 minutes to prep and 10–12 minutes to cook, so I have it ready in under 25 minutes.

Variations

Sometimes I use lamb or ground turkey instead of chicken for a different flavor. I’ve added kalamata olives or artichokes for more Mediterranean flair. If I want it vegetarian, I skip the meat and load it up with roasted chickpeas or grilled zucchini. For extra heat, I sprinkle on crushed red pepper or a drizzle of spicy harissa before serving.

Storage/Reheating

I store leftovers in the fridge for up to 2 days. To reheat, I bake the pizza at 350°F for 5–7 minutes until warm and crisp again. I add fresh tzatziki on top after reheating. I avoid microwaving it—it makes the naan soggy.

FAQs

Can I use store-bought tzatziki?

Yes, when I’m short on time, I use a good quality store-bought version. Homemade has more flavor, but both work.

What kind of chicken should I use?

I usually use leftover grilled chicken, rotisserie chicken, or even pan-seared chicken breast. Anything cooked and well-seasoned works great.

Can I use pita instead of naan?

Absolutely. Pita makes a thinner, crispier base. I adjust baking time slightly so it doesn’t over-toast.

Is this dish good for meal prep?

Yes, I prep all the toppings and sauce ahead of time. I assemble and bake the pizza fresh for the best texture.

Can I make this dairy-free?

Yes, I use a dairy-free yogurt for the tzatziki and skip the feta or use a dairy-free cheese alternative. The flavor is still fantastic.

Conclusion

Tzatziki Chicken Naan Pizza is one of my favorite easy meals that feels both indulgent and refreshing. It’s loaded with Mediterranean flavor, comes together fast, and always leaves me feeling full and happy. Whether I’m making a quick dinner or a crowd-pleasing snack, this pizza always hits the spot.