Introduction

Craving a delicious and satisfying meal without the long wait? This Easy Tzatziki Chicken Naan Pizza in 20 Minutes is your perfect solution. It combines the creamy, cool flavors of tzatziki sauce with tender chicken and fresh toppings on a soft naan crust for a quick fusion dinner. For another simple chicken dish, try this Tzatziki Chicken Salad Recipe Easy.

Ingredients

This Tzatziki Chicken Naan Pizza comes together with a handful of fresh ingredients, offering a creamy, tangy, and savory flavor in every bite.

• 2 naan flatbreads
• 1 cup cooked, shredded or diced chicken breast
• 1/2 cup tzatziki sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese
• 1/4 cup diced cucumber
• 1/4 cup diced tomato or cherry tomatoes, halved
• 2 tbsp sliced red onion
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: chopped fresh parsley or dill for garnish

Timing

Prep Time	10 minutes
Cook Time	12 minutes
Total Time	22 minutes

Context: This Tzatziki Chicken Naan Pizza recipe is about 30% faster than similar recipes that require making dough from scratch.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Cut one boneless, skinless chicken breast into small, bite-sized pieces. Season generously with salt, pepper, and a teaspoon of dried oregano. For maximum flavor, let the seasoned chicken rest for 10 minutes before cooking.

Step 2 — Cook the Chicken

Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken pieces for 5–7 minutes, stirring occasionally, until they are golden brown and cooked through with no pink inside. Transfer to a plate and set aside to cool slightly.

Step 3 — Assemble the Base

Place two store-bought naan breads on a large baking sheet. Lightly brush the surface of each naan with a thin layer of olive oil. This helps create a crispier crust and prevents the toppings from making the bread soggy.

Step 4 — Add the First Layer

Spread a generous layer of tzatziki sauce evenly over each naan, leaving a small border around the edges. Use about ¼ to ⅓ cup per naan. The cool tzatziki acts as the flavorful “sauce” for this pizza.

Step 5 — Top with Chicken & Veggies

Evenly distribute the cooked chicken pieces over the tzatziki. Then, add thinly sliced red onion, diced cucumber, and halved cherry tomatoes. For a colorful finish, sprinkle on some chopped fresh dill.

Step 6 — Add Cheese & Season

Top each assembled naan pizza with a handful of crumbled feta cheese. For extra richness, a light sprinkle of shredded mozzarella can also be added. Finish with another crack of black pepper.

Step 7 — Bake to Perfection

Preheat your oven to 400°F (200°C). Bake the naan pizzas on the middle rack for 10–12 minutes, or until the naan edges are golden and crisp and the cheese is lightly melted. Watch closely to prevent burning.

Step 8 — Garnish and Serve

Remove the Tzatziki Chicken Naan Pizzas from the oven. Drizzle with a little extra tzatziki and a squeeze of fresh lemon juice. Garnish with more fresh dill, slice, and serve immediately while warm and crispy.

Nutritional Information

Calories	~480 kcal
Protein	~32 g
Carbohydrates	~42 g
Fat	~18 g
Fiber	~3 g
Sodium	~850 mg

Note: Nutritional values for this Tzatziki Chicken Naan Pizza are estimates based on typical ingredients and serving size. Actual amounts can vary with specific brands and preparation.

Healthier Alternatives

This Tzatziki Chicken Naan Pizza is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary needs without sacrificing flavor.

• Protein Swap: Grilled Shrimp or Chickpeas — Swap the chicken for grilled shrimp for a lighter, briny flavor, or use seasoned chickpeas for a hearty, plant-based option.
• Lower-Carb Base: Cauliflower Crust or Large Portobello — Use a pre-made cauliflower crust for a classic pizza feel, or top a large grilled portobello mushroom cap for a rich, savory base.
• Dairy-Free Tzatziki: Coconut or Almond Yogurt — Make the tzatziki sauce with unsweetened coconut or almond yogurt. The cool, tangy profile remains perfectly delicious.
• Gluten-Free Base: Gluten-Free Naan or Flatbread — Many stores carry excellent gluten-free naan or flatbreads, ensuring everyone can enjoy this pizza.
• Low-Sodium Version: Homemade Spice Blend & Reduced-Salt Feta — Skip pre-mixed seasoning and use your own garlic powder, dill, and lemon. Opt for a reduced-salt feta or omit it.
• Lighter Cheese: Goat Cheese or Light Mozzarella — Crumble tangy goat cheese for a flavor punch, or use part-skim mozzarella for classic meltiness with less fat.
• Extra Veggies: Spinach, Roasted Red Peppers, or Kalamatas — Add a handful of fresh spinach before baking, or top with roasted red peppers and kalamata olives for a Mediterranean boost.

Serving Suggestions

• Pair with a simple Greek salad for a complete Mediterranean-inspired meal.
• Serve as a fun, shareable appetizer by cutting the naan pizzas into small wedges or strips.
• Perfect for a quick weeknight dinner or a casual weekend lunch with friends.
• Add a side of crispy air fryer fries or roasted lemon potatoes for a heartier plate.
• Drizzle with a little extra virgin olive oil and a sprinkle of fresh dill just before serving for a restaurant-quality finish.
• Great for outdoor gatherings or picnics; the flavors are delicious served at room temperature.

For an elegant touch, plate each Tzatziki Chicken Naan Pizza on a wooden board and garnish with a lemon wedge and a few Kalamata olives.

Common Mistakes to Avoid

• Mistake: Using watery tzatziki, which makes the naan soggy. Fix: Drain your yogurt and cucumber thoroughly before mixing.
• Mistake: Overloading the naan with toppings, causing a messy, uneven bake. Fix: Use a light hand; the base should be a canvas, not a mountain.
• Mistake: Adding raw chicken directly to the pizza, risking undercooked meat. Fix: Cook and season the chicken fully before assembling.
• Mistake: Skipping the pre-bake on the naan, resulting in a soft, chewy crust. Fix: Toast the naan briefly first for a crisp, sturdy base.
• Mistake: Applying tzatziki like tomato sauce, which can overwhelm other flavors. Fix: Use it as a cool, dolloped garnish after baking.
• Mistake: Using bland, pre-cooked chicken that lacks depth. Fix: Sauté chicken with garlic, lemon, and herbs for maximum flavor.
• Mistake: Adding fresh vegetables like tomatoes too early, making them wilt and release water. Fix: Top with fresh veggies only after the pizza comes out of the oven.
• Mistake: Baking at too low a temperature, yielding a lukewarm, limp pizza. Fix: Use a high heat (425°F+) for a quick, hot blast to melt cheese and crisp edges.

Storing Tips

• Fridge: Store assembled Tzatziki Chicken Naan Pizza in an airtight container in the refrigerator for up to 2 days. For best quality, store the components separately: keep the cooked chicken and prepared tzatziki sauce in their own sealed containers for up to 3-4 days.
• Freezer: Freeze the cooked chicken portion and the naan bread separately for up to 3 months. We do not recommend freezing the assembled pizza or the tzatziki sauce, as the cucumber will become watery and the texture will suffer.
• Reheat: Reheat individual slices in a toaster oven or conventional oven at 375°F (190°C) for 5-8 minutes, or until the internal temperature reaches 165°F (74°C). For a crispier crust, reheat the naan directly on a skillet first, then add toppings to warm through.

Always allow your Tzatziki Chicken Naan Pizza to cool to room temperature before refrigerating to prevent condensation. For food safety, do not leave the pizza at room temperature for more than 2 hours.

Conclusion

This Tzatziki Chicken Naan Pizza is a deliciously easy weeknight dinner that brings Mediterranean flair to your table. If you loved this fusion recipe, you might also enjoy our Authentic Greek Chicken Gyros Recipe. Give it a try and let us know what you think in the comments below!

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FAQs

Can I make this Tzatziki Chicken Naan Pizza ahead of time?

You can prepare the components ahead, but assemble just before baking. Store the cooked chicken and tzatziki sauce separately in the fridge for up to two days. This ensures your naan pizza crust stays crisp when you bake it.

What can I use instead of naan bread for this pizza?

Pita bread, flatbread, or a pre-baked pizza crust are excellent substitutes for naan. The key is using a sturdy base that can support the tzatziki sauce and chicken toppings without getting soggy.

How do I prevent the naan pizza from getting soggy?

To avoid a soggy Tzatziki Chicken Naan Pizza, lightly toast the naan before adding toppings. Also, ensure your tzatziki sauce is thick and well-drained, and spread it in a thin, even layer.