Mediterranean Tzatziki ChickenNaan Pizza

Mediterranean Tzatziki Chicken Naan Pizza is a fresh, flavorful twist on pizza night. With tender grilled chicken, crisp vegetables, creamy tzatziki sauce, and warm, toasty naan bread as the base, this recipe brings bold Mediterranean flavors to a fast and easy meal I can make any night of the week.

Why You’ll Love This Recipe

I love how this naan pizza delivers big flavor with minimal effort. It’s light yet satisfying, and the cool tzatziki adds a refreshing contrast to the warm, savory chicken. Using naan bread cuts down prep time, so I can have dinner on the table fast without sacrificing taste. It’s also fully customizable—I can load it up with whatever toppings I have on hand, and it never fails to impress.

ingredients

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

• Naan bread (store-bought or homemade)

• Cooked chicken breast or thighs, sliced or shredded

• Tzatziki sauce (store-bought or homemade)

• Cherry tomatoes, halved

• Cucumber, thinly sliced or diced

• Red onion, thinly sliced

• Kalamata olives, sliced

• Feta cheese, crumbled

• Fresh parsley or dill, chopped (for garnish)

• Olive oil

• Salt and pepper

• Lemon juice (optional, for drizzling)

directions

1. I preheat the oven to 400°F (200°C).

2. I place the naan bread on a baking sheet and brush it lightly with olive oil.

3. I bake the naan for about 5–7 minutes, just until lightly crisped.

4. While it bakes, I prepare the toppings—slice the chicken, chop the vegetables, and get the tzatziki ready.

5. I remove the naan from the oven and spread a generous layer of tzatziki sauce over each piece.

6. I top it with chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta.

7. I return the pizzas to the oven for another 5–7 minutes, just until everything is warmed through.

8. I finish them with a sprinkle of fresh herbs and a squeeze of lemon juice before serving.

Servings and timing

This recipe makes 2–4 naan pizzas (depending on size), which serves about 2–4 people.
Prep time: 15 minutes
Cook time: 10–14 minutes
Total time: 25–30 minutes

Variations

• I sometimes use hummus as a base instead of tzatziki for a richer, earthier flavor.

• For a vegetarian version, I leave out the chicken and add roasted chickpeas or grilled zucchini.

• I like to add a drizzle of balsamic glaze or hot honey for a sweet contrast.

• If I want it spicier, I toss the chicken with a little harissa before assembling.

storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I bake the naan pizza in a 350°F (175°C) oven for 8–10 minutes until warmed through. I avoid microwaving so the naan doesn’t get soggy. I usually add a fresh dollop of tzatziki after reheating to refresh the flavors.

FAQs

Can I use pita instead of naan?

Yes, I’ve used pita bread and even flatbreads—they all work well as a quick pizza base. Just keep an eye on baking time, as thinner breads crisp faster.

Can I use rotisserie chicken?

Absolutely. I often grab a rotisserie chicken for convenience—it saves time and still tastes great.

Can I grill the naan instead of baking?

Yes, I love grilling naan during warmer months. I just brush it with olive oil and grill each side until slightly charred before adding the toppings.

Is this good served cold?

Yes, this makes a great cold lunch. I skip the second bake and just top the naan with tzatziki and cold ingredients—it tastes fresh and satisfying straight from the fridge.

Can I make this dairy-free?

Yes, I use a dairy-free tzatziki and skip the feta, or replace it with a dairy-free cheese alternative. It still tastes fresh and delicious.

Conclusion

Mediterranean Tzatziki Chicken Naan Pizza is one of my favorite ways to enjoy bold, fresh flavors without a lot of fuss. It’s fast, flexible, and always hits the spot whether I’m cooking for myself or feeding a crowd. With the cool, creamy tzatziki, savory chicken, and crisp veggies, it’s the kind of easy dinner that makes me feel like I’m eating something special—even on a weeknight.