Tzatziki Chicken Naan Pizza

Tzatziki Chicken Naan Pizza is a fresh, flavorful twist on pizza night that combines Mediterranean ingredients with the convenience of store-bought naan. I use warm, fluffy naan bread as the base and top it with juicy, seasoned chicken, creamy tzatziki, and crisp veggies. It’s the perfect mix of cool and savory, and it comes together in under 30 minutes—making it one of my favorite quick meals.

Why You’ll Love This Recipe

I love how this recipe brings together everything I enjoy about a gyro or Greek wrap, but in pizza form. The tzatziki adds a cool, garlicky creaminess that pairs perfectly with the spiced chicken, and the naan crisps up just right in the oven. It’s lighter than traditional pizza, but just as satisfying. Plus, I can customize the toppings depending on what I have on hand. It’s easy, colorful, and full of bold flavor.

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 (grilled, shredded, or rotisserie), seasoned with Greek or Mediterranean spices
tzatziki sauce (store-bought or homemade)
red onion, thinly sliced
cherry tomatoes, halved
cucumber, diced or thinly sliced
crumbled feta cheese
olive oil
optional: fresh dill, lemon juice, Kalamata olives, baby spinach or arugula

directions

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

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

3. I pre-bake the naan for 5 minutes to get a lightly crisp base.

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

5. I top with the seasoned cooked chicken, red onions, and cherry tomatoes.

6. I return the pizzas to the oven and bake for another 8–10 minutes, until the edges are golden and the toppings are warmed.

7. Once out of the oven, I add fresh cucumber, crumbled feta, and a squeeze of lemon juice on top.

8. I garnish with fresh dill or a few spinach leaves if I want extra freshness.

Servings and timing

This recipe makes 2 individual naan pizzas (can be doubled).
Preparation time: 10 minutes
Baking time: 10–15 minutes
Total time: 20–25 minutes

Variations

• I use hummus instead of tzatziki for a different flavor base.

• I swap chicken with lamb, beef, or falafel for protein variety.

• I make it vegetarian by leaving out the meat and adding roasted veggies like zucchini or bell peppers.

• For a spicier version, I add a drizzle of harissa or red pepper flakes.

• I use whole wheat or garlic naan when I want a little extra flavor in the crust.

storage/reheating

I store leftover slices in an airtight container in the fridge for up to 2 days.
To reheat, I place them in a toaster oven or regular oven at 350°F (175°C) for 5–7 minutes.
I avoid the microwave since it softens the naan too much.
I add fresh toppings like cucumber or tzatziki after reheating to keep them cool and crisp.

FAQs

Can I make this with pita bread instead of naan?

Yes, I’ve used pita many times. It’s a great alternative if I want a thinner, slightly crispier base.

What’s the best chicken to use?

I like using grilled or rotisserie chicken seasoned with oregano, garlic, lemon, and olive oil. Leftover chicken also works great.

Can I use homemade tzatziki?

Absolutely. I prefer homemade when I have time—it’s just Greek yogurt, cucumber, garlic, lemon juice, and dill.

Is this good for meal prep?

I prep the components ahead of time (tzatziki, chicken, veggies) and assemble right before baking. It makes weeknight cooking super fast.

How do I keep the naan crispy?

I always pre-bake the naan for a few minutes before adding toppings. It helps prevent sogginess and gives the crust a great texture.

Conclusion

Tzatziki Chicken Naan Pizza is one of those easy, fun meals I keep coming back to. It’s got everything I love—crisp naan, cool tzatziki, juicy chicken, and tons of fresh toppings. It’s quick to make, satisfying to eat, and perfect for mixing up the usual dinner routine with a Mediterranean twist.