Embark on a culinary journey with this Tzatziki Chicken & Veggie Naan Pizza recipe, where Greek and Indian flavors meet in a perfectly balanced flatbread creation.

Whether it's a casual dinner or weekend lunch, this Tzatziki Chicken & Veggie Naan Pizza brings international fusion right to your table with its fresh ingredients.

Perfect for easy entertaining or whenever you need something unique, this recipe captures the magic of Mediterranean flavors. Ready to create the ultimate fusion pizza? Let's dive into this flavorful and utterly rewarding recipe.

Master the Art of Tzatziki Chicken & Veggie Naan Pizza

This Tzatziki Chicken & Veggie Naan Pizza isn't just another flatbread – it's a perfect fusion of cuisines. The combination of creamy tzatziki and warm naan creates an unforgettable taste experience.

Here's your guide to creating this spectacular Tzatziki Chicken & Veggie Naan Pizza, complete with professional tips to ensure your pizza turns out perfectly every time.

Serving Suggestions for Naan Pizza:

Pair with Greek salad
Serve with extra tzatziki
Add cucumber slices
Include additional lemon wedges
Present with mixed olives

Pro Tips for Perfect Tzatziki Pizza:

Cucumber Prep: Squeeze out excess moisture thoroughly
Chicken Strategy: Slice against the grain
Naan Selection: Choose fresh, soft flatbreads
Assembly Method: Layer ingredients evenly
Temperature Control: Watch carefully while baking

Tzatziki Chicken & Veggie Naan Pizza Recipe:

Preparation time: 25 minutes
Cooking time: 20 minutes
Servings: 4 pizzas
Equipment: Baking sheet, mixing bowls

Transform your kitchen into a Mediterranean bistro with this spectacular Tzatziki Chicken & Veggie Naan Pizza.

Ingredients:

For Tzatziki:

1 cup Greek yogurt
1 cucumber, grated and drained
3 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
Salt and pepper to taste

For Chicken:

2 chicken breasts
2 tablespoons olive oil
1 tablespoon Greek seasoning
1 tablespoon lemon zest

For Assembly:

4 naan flatbreads
2 cups cherry tomatoes, halved
1 red bell pepper, sliced
1 red onion, thinly sliced
½ cup kalamata olives
1 cup crumbled feta
¼ cup fresh mint, chopped
¼ cup toasted pine nuts
Red pepper flakes to taste
Lemon wedges for serving

Directions:

Make the tzatziki sauce: In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Stir well, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
Prepare the chicken: Preheat oven to 425°F. Place chicken breasts on a baking sheet, drizzle with olive oil, and season with Greek seasoning and lemon zest. Bake for 20-25 minutes until cooked through (internal temperature of 165°F). Let cool slightly, then thinly slice or shred.
Prepare the naan pizzas: Keep the oven at 425°F. Place naan flatbreads on a large baking sheet. Brush each with olive oil.
Spread a generous layer of tzatziki sauce on each naan, leaving a small border around the edges.
Top each naan with sliced chicken, cherry tomatoes, bell pepper slices, red onion, and kalamata olives. Sprinkle with crumbled feta cheese.
Bake for 10-12 minutes until the edges of the naan are crispy and the toppings are heated through.
Remove from oven and immediately sprinkle with chopped mint leaves, toasted pine nuts (if using), and red pepper flakes (if using).
Slice each pizza into quarters and serve with lemon wedges on the side.

Ready to Enjoy!

This Tzatziki Chicken & Veggie Naan Pizza offers an incredible combination of flavors that will elevate any meal. Each bite delivers the perfect balance of fresh and savory elements.

Storage Solutions:

Same Day: Best enjoyed immediately
Components: Store separately if needed
Tzatziki: Keeps for 3 days refrigerated
Assembly Tip: Build just before serving

Tzatziki Chicken & Veggie Naan Pizza

Print Recipe

Transform your kitchen into a Mediterranean bistro with this spectacular Tzatziki Chicken & Veggie Naan Pizza.

Total Time: 45 minutes
Yield: 4 pizzas 1x

Ingredients

Scale

For the Tzatziki Sauce:

1 cup Greek yogurt
1 English cucumber, grated and squeezed dry
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons fresh dill, chopped
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the Chicken:

2 boneless, skinless chicken breasts (about 1 pound)
2 tablespoons olive oil
1 tablespoon Greek seasoning (or a mix of dried oregano, garlic powder, salt, and pepper)
1 teaspoon lemon zest

For the Pizzas:

4 naan flatbreads (or pita bread)
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1 red bell pepper, thinly sliced
½ red onion, thinly sliced
½ cup kalamata olives, pitted and halved
1 cup crumbled feta cheese
¼ cup fresh mint leaves, chopped
2 tablespoons pine nuts, toasted (optional)
Red pepper flakes for sprinkling (optional)
Lemon wedges for serving

Instructions

Make the tzatziki sauce: In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Stir well, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
Prepare the chicken: Preheat oven to 425°F. Place chicken breasts on a baking sheet, drizzle with olive oil, and season with Greek seasoning and lemon zest. Bake for 20-25 minutes until cooked through (internal temperature of 165°F). Let cool slightly, then thinly slice or shred.
Prepare the naan pizzas: Keep the oven at 425°F. Place naan flatbreads on a large baking sheet. Brush each with olive oil.
Spread a generous layer of tzatziki sauce on each naan, leaving a small border around the edges.
Top each naan with sliced chicken, cherry tomatoes, bell pepper slices, red onion, and kalamata olives. Sprinkle with crumbled feta cheese.
Bake for 10-12 minutes until the edges of the naan are crispy and the toppings are heated through.
Remove from oven and immediately sprinkle with chopped mint leaves, toasted pine nuts (if using), and red pepper flakes (if using).
Slice each pizza into quarters and serve with lemon wedges on the side.

Notes

For a time-saving shortcut, use rotisserie chicken instead of cooking chicken breasts.
The tzatziki sauce can be made up to 2 days ahead and stored in the refrigerator.
Be sure to squeeze as much liquid as possible from the grated cucumber to prevent the tzatziki from becoming watery.
For a vegetarian version, omit the chicken and add extra vegetables such as artichoke hearts or zucchini.
Naan bread makes an excellent pizza base, but pita bread or flatbread can be substituted.
If you prefer a more traditional pizza, spread hummus instead of tzatziki as the base.
For a spicier version, add chopped jalapeños or a drizzle of hot honey.
These pizzas are best enjoyed immediately after baking, but leftovers can be refrigerated and reheated in a 350°F oven for 5-7 minutes.

Author: Sarah
Prep Time: 25 minutes
Cook Time: 20 minutes