Tzatziki Chicken Veggie Naan Pizza (Print Version)
Naan baked with tzatziki, chicken, veggies, olives, feta and herbs—Mediterranean-inspired and packed with flavor.
# Ingredients:
→ Base
01 -
2 large naan breads
02 -
120 ml tzatziki sauce, homemade or store-bought
03 -
15 ml olive oil
→ Toppings
04 -
240 g cooked chicken, shredded or chopped
05 -
1 small red onion, thinly sliced
06 -
80 g cherry tomatoes, halved
07 -
80 g kalamata olives, pitted and halved
08 -
75 g feta cheese, crumbled
09 -
10 g fresh spinach leaves
10 -
Salt and pepper to taste
11 -
Chopped fresh dill or parsley, for garnish
# Instructions:
01 -
Set oven to 200°C and allow to fully preheat before assembling ingredients.
02 -
Arrange naan breads on a baking sheet. Evenly spread tzatziki sauce over each, leaving a small border around the edges.
03 -
Distribute cooked chicken over the sauce. Top with red onion slices, cherry tomatoes, kalamata olives, and crumbled feta cheese in an even layer.
04 -
Drizzle olive oil lightly over the assembled toppings, then season with salt and freshly ground pepper as desired.
05 -
Transfer the baking sheet to the oven and bake for 10–12 minutes, or until the naan edges are golden and crisp.
06 -
Remove from oven and immediately scatter fresh spinach leaves over the hot pizza, allowing them to wilt slightly from residual heat.
07 -
Garnish with chopped fresh dill or parsley, slice, and serve while hot.
# Notes:
01 -
For a vegetarian adaptation, replace chicken with chickpeas or omit entirely.
02 -
Pita bread can be used as a substitute for naan.
03 -
Rotisserie chicken provides excellent convenience for this preparation.
04 -
For a crisper base, pre-bake naan for 2–3 minutes prior to adding toppings.