Tzatziki Chicken Veggie Naan Pizza Recipe

I made this super delicious naan pizza with marinated chicken and homemade tzatziki that came out all crunchy and zesty, and i legit couldn’t believe how the flavors just kinda meshed together, it’s a crazy mix that you really gotta try.

I love making Tzatziki Chicken Veggie Naan Pizza cuz its a balanced meal. I use naan topped with chicken breast marinated in olive oil, garlic, lemon and oregano.

My tzatziki sauce mixes Greek yogurt, grated cucumber, dill and lemon juice. I add red onion, tomatoes, olives and feta for protein.

Ingredients

• Chicken Breast: Lean, tender protein source that brings savory flavor and juiciness to each bite.
• Naan Bread: Soft, chewy base providing satisfying carbohydrates to hold all tasty toppings.
• Greek Yogurt: Creamy, rich base loaded with protein and perfect for a cool tzatziki sauce.
• Cucumber: Refreshing and hydrating veggie, offering fiber and light crisp texture throughout.
• Cherry Tomatoes: Juicy, sweet produce adding a tangy burst and vibrant color to the mix.
• Kalamata Olives: Salty and rich in healthy fats that intensify the pizza flavor delightfully.
• Feta Cheese: Tangy, crumbly treat that adds creaminess along with a boost of calcium.
• Lemon Juice: Brings a bright, tangy zing to balance and enhance all the flavors.
• Spinach / Arugula: Fresh greens add vibrant color and nutrients to finish off the pizza.

Ingredient Quantities

• 2 pieces naan bread (or 4 small ones, depending on what you got)
• 1 lb chicken breast, cut into bite sized chunks
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed to remove excess water
• 1 clove garlic, minced (for the tzatziki)
• 1-2 tsp lemon juice (for the tzatziki)
• 2 tbsp chopped fresh dill
• 1/2 tsp salt (for the tzatziki)
• Freshly cracked pepper, to taste (tzatziki)
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese (optional but recommended)
• A handful of fresh spinach or arugula leaves for topping (optional)

How to Make this

1. Preheat your oven to 425°F and set your baking sheet aside while you get everything ready.

2. In a bowl, combine the chicken chunks, olive oil, 2 minced garlic cloves, lemon juice, dried oregano, salt and pepper. Let it marinate for about 10 minutes.

3. While the chicken marinates, make the tzatziki by mixing the Greek yogurt, grated and water-squeezed cucumber, 1 minced garlic clove, 1-2 tsp lemon juice, chopped fresh dill, 1/2 tsp salt, and a little freshly cracked pepper.

4. Heat a pan over medium-high heat and cook the marinated chicken until it’s nicely browned and fully cooked, about 5-7 minutes.

5. Lay your naan breads (or small ones) on the baking sheet and spread a generous amount of tzatziki over each one.

6. Evenly distribute the cooked chicken chunks over the naan, then top with thinly sliced red onion, halved cherry tomatoes, and halved Kalamata olives.

7. Sprinkle crumbled feta cheese over the top if you’re using it.

8. Pop the pizzas into the oven and bake for about 8-10 minutes until the naan edges get crispy.

9. Once out of the oven, add a handful of fresh spinach or arugula leaves on top for that extra burst of freshness.

10. Drizzle a little more tzatziki over if you like it extra saucy, slice, and serve hot. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Large bowl for marinating the chicken
4. Small bowl for mixing the tzatziki
5. Knife for chopping chicken, garlic, cucumber, red onion, etc.
6. Cutting board
7. Measuring spoons for olive oil, lemon juice, and spices
8. Pan for cooking the chicken
9. Grater for the cucumber
10. Spatula or tongs for stirring and transferring the chicken
11. Spoon for stirring the tzatziki ingredients

FAQ

• Q: Can I use regular flatbread if I don’t have naan?
  A: Yeah, you can use flatbread, but the texture and flavor might be a bit different.
• Q: How do I make the chicken extra juicy?
  A: Marinate the chicken with the olive oil, garlic, lemon juice and oregano for at least 30 mins before cooking.
• Q: What if I don’t have fresh dill for the tzatziki?
  A: You can use dried dill in a pinch, but use only about half the amount so it doesn’t overpower the other flavors.
• Q: How can I get the naan crispy as a pizza crust?
  A: Preheat your oven well and bake it on a hot pizza stone or tray, or pop it under the broiler at the end for a minute or two.
• Q: Can I add other veggies to the pizza?
  A: Sure thing, feel free to add veggies like bell peppers or zucchini for even more flavor and color.

Tzatziki Chicken Veggie Naan Pizza Recipe Substitutions and Variations

• Instead of naan you can use pita bread or any flatbread that you like.
• If you dont have chicken breast try tofu, shrimp or even lean turkey breast.
• Rather than Greek yogurt you could use sour cream or even a plant-based alternative like coconut yogurt, though the flavor might be a bit different.
• For the Kalamata olives, you might substitute with sliced black olives or green olives if those are what you have on hand.
• If you cant get fresh spinach or arugula, baby kale or mixed greens work just fine too.

Pro Tips

1. Try letting the chicken marinate a bit longer if you can, say 20 minutes instead of just 10. It really helps it soak up all the lemon and oregano flavors so you’ll get a more kick in every bite.
2. When you grate the cucumber for the tzatziki, make sure you squeeze out as much water as possible. If you dont, your sauce might get too runny and end up messing with the texture of the naan.
3. If you want even crispier naan, brush a tiny little bit more olive oil around the edges before popping it in the oven. This little hack makes a big difference in crunch.
4. For an extra burst of flavor and color, try tossing some fresh herbs like parsley or mint on top after baking. They add a refreshing touch that balances the savory chicken and tangy tzatziki just right.