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This Mediterranean naan pizza with tzatziki sauce is my answer to craving something fresh and satisfying when weeknights are busy. With tender shredded chicken, cool creamy tzatziki, crisp veggies, and salty feta on a golden naan crust, each bite tastes bright and wholesome. I love that it is on the table in under half an hour and feels a little like a getaway to a Greek taverna.
I started making this to use up rotisserie chicken leftovers and it instantly became a lunch favorite. We now make it for movie nights and happy hour with friends.
Ingredients
- Naan breads look for soft naan with a puffy texture and a bit of char
- Cooked chicken shredded rotisserie or poached works great for easy prep and protein
- Tzatziki sauce brings cool creaminess and a hit of garlic use a thick Greek yogurt base for the most luscious texture
- Cherry tomatoes halved to release juices and add burst of flavor pick tomatoes that are firm and colorful
- Cucumber diced for crunch and coolness choose crisp bright green cucumbers with minimal seeds
- Red onion thinly sliced for a slightly sharp bite red onions should feel heavy and tight with no soft spots
- Feta cheese crumbled for that salty tangy kick authentic Greek feta in brine is best for creaminess
- Olive oil gives a golden finish and helps the naan crisp use extra virgin for peppery flavor
- Dried oregano adds an herbal Mediterranean aroma select high quality dried oregano for best taste
- Salt and pepper adjust for seasoning balance use flaky sea salt or fresh cracked black pepper
- Fresh parsley for garnish brightens up the finished pizza look for parsley with firm vibrant leaves
Step-by-Step Instructions
- Preheat the Oven
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Lay naan breads directly on a baking sheet and lightly brush the tops with olive oil to help create a crispy golden crust.
- Assemble the Pizza
- Spread a generous layer of tzatziki sauce across each naan leaving a border around the edges so the sauce does not spill while baking. Evenly layer shredded chicken over the sauce followed by cherry tomatoes cucumber and thinly sliced red onion making sure to distribute for even flavor in every bite.
- Add Seasoning and Cheese
- Top the vegetables with plenty of crumbled feta pressing lightly so the cheese stays in place. Dust over a sprinkle of dried oregano plus a big pinch of salt and cracked black pepper to amp up the flavor.
- Bake the Pizza
- Transfer the pizzas to the oven and bake for ten to twelve minutes. The naan should turn golden at the edges and the toppings should be hot and slightly softened. For extra crunch set the naan directly on an oven rack for the last two minutes.
- Finish and Garnish
- Remove from the oven and add another swirl of tzatziki over the hot toppings for extra creaminess. Scatter chopped fresh parsley across the top for a fresh pop of green before slicing and serving.
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I always look forward to the cool tang of the tzatziki which ties all the toppings together. My best kitchen moment was watching my family devour these pizzas during a summer patio dinner when no one could resist a second slice.
Storage Tips
Place any leftover pizza slices in an airtight container lined with paper towel to absorb moisture. They keep well for up to two days in the refrigerator and reheat best in a toaster oven for crispness. Avoid microwaving if possible as it softens the naan.
Ingredient Substitutions
Try grilled tofu or roasted chickpeas instead of chicken for a plant based version. Use dairy free Greek style yogurt and vegan feta to keep the pizza suitable for those avoiding dairy. Any sturdy store-bought flatbread can work if naan is unavailable.
Serving Suggestions
I love pairing this pizza with a crisp Greek salad or a bowl of lemony lentil soup for a heartier meal. Sliced into small wedges it makes a vibrant appetizer for parties. Drizzle extra olive oil and a handful of kalamata olives on top for extra Mediterranean flavor.
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Cultural Context
This pizza is inspired by the traditional flavors of Greek mezze platters merging flatbread with the classic combo of tzatziki chicken and garden vegetables. Mediterranean diets use fresh produce olive oil and bright herbs to build balanced and crave-worthy meals like this one at home.
Frequently Asked Questions About the Recipe
- → Can I use store-bought tzatziki?
Yes, store-bought tzatziki works well for convenience, but homemade brings extra freshness if you have time.
- → What protein alternatives work for chicken?
Try grilled tofu or chickpeas for a tasty vegetarian version, keeping the same toppings and seasonings.
- → How do I get crispier naan?
Bake the naan directly on the oven rack rather than a baking sheet for added crispiness on the base.
- → Can I make this dairy-free?
Substitute plant-based feta and dairy-free tzatziki to enjoy all the flavors while keeping the meal dairy-free.
- → Which veggies pair best with this dish?
Fresh cherry tomatoes, cucumber, and red onion provide a refreshing, crunchy balance to the creamy and savory toppings.
- → How do I store leftovers?
Store cooled slices in an airtight container in the fridge for up to two days, then reheat in a toaster oven.