Tzatziki Chicken and Veggie Naan Pizza with Feta (Print version)
Warm naan pizza layered with tzatziki, chicken, crisp vegetables, olives, herbs, and salty feta for a fast Mediterranean-style dinner.
# Ingredients:
For the naan pizzas
01 -
4 medium naan breads, about 3 oz (85 g) each
02 -
1 tablespoon extra virgin olive oil
03 -
3/4 cup (180 ml) thick tzatziki sauce, divided
04 -
2 cups (280 g) cooked shredded chicken
05 -
1 cup (150 g) cherry tomatoes, halved
06 -
1/2 small red onion, very thinly sliced
07 -
1/2 cup (70 g) pitted kalamata olives, halved
08 -
3/4 cup (85 g) crumbled feta cheese
09 -
1/2 teaspoon dried oregano
10 -
1/4 teaspoon black pepper
11 -
1/4 teaspoon kosher salt, plus more as needed
For finishing
12 -
1 cup (120 g) diced English cucumber
13 -
1 cup (30 g) baby spinach, lightly packed
14 -
2 tablespoons chopped fresh dill or parsley
15 -
1 tablespoon fresh lemon juice
16 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat the oven to 425 degrees F. Place a large baking sheet in the oven while it heats so the naan bottoms crisp quickly.
02 -
Brush both sides of the naan lightly with olive oil. Place on the hot baking sheet and bake for 3 minutes, just until the surface feels slightly toasted.
03 -
Spread about 2 tablespoons tzatziki over each naan, leaving a small border. Top with chicken, tomatoes, red onion, olives, feta, oregano, black pepper, and a light pinch of salt.
04 -
Bake for 8-10 minutes, until the naan edges are golden, the chicken is hot, and the feta has softened. Rotate the pan once if your oven browns unevenly.
05 -
Top the hot pizzas with cucumber, baby spinach, dill or parsley, lemon juice, and the remaining tzatziki. Slice and serve right away with lemon wedges.
# Good to know:
01 -
Use thick tzatziki for the cleanest slices and crispest crust.
02 -
Best served right after baking, before the cucumber releases moisture.
03 -
If cooking chicken from raw, cook it to 165 degrees F before assembling the pizzas.