Description
A delicious and easy-to-make Tzatziki Chicken & Veggie Naan Pizza combining the creamy flavor of tzatziki sauce with tender chicken, fresh veggies, and melty mozzarella on a crisp naan base. Perfect for a quick and flavorful meal.
Ingredients
Scale
Base
- 2 naan breads
Protein & Sauce
- 1 cup cooked chicken breast (shredded or diced)
- ½ cup tzatziki sauce (store-bought or homemade)
Cheese
- 1 cup shredded mozzarella cheese
- ¼ cup crumbled feta cheese
Vegetables & Herbs
- 1 cup fresh spinach leaves
- ½ cup cherry tomatoes (halved)
- ¼ cup red onion (thinly sliced)
- Fresh parsley or dill (chopped, for garnish)
Garnish
- Lemon wedges
Instructions
- Assemble the Pizzas: Place the naan breads on a baking sheet, ready to be topped.
- Spread the Base: Evenly spread 2 to 3 tablespoons of tzatziki sauce over each naan bread, which will create a flavorful creamy base for the pizza.
- Add Cheese and Toppings: Sprinkle shredded mozzarella cheese over the tzatziki sauce, then layer with fresh spinach leaves, cooked chicken breast, halved cherry tomatoes, thinly sliced red onions, and crumbled feta cheese to build layers of fresh flavor and texture.
- Bake the Pizzas: Place the assembled pizzas into a preheated oven at 400°F (200°C) and bake for about 10 to 12 minutes until the cheese is melted and bubbly and the naan is crisp on the edges.
- Garnish and Serve: Remove the pizzas from the oven, sprinkle with chopped parsley or dill, and serve with lemon wedges on the side for an extra zesty touch.
Notes
- Use store-bought tzatziki or homemade for best flavor; homemade tzatziki typically uses Greek yogurt, cucumber, garlic, lemon, and dill.
- Chicken can be grilled, roasted, or rotisserie; shredded or diced works well for even topping distribution.
- The naan bread can be lightly toasted before adding toppings for extra crispiness.
- Feel free to add or substitute vegetables based on preference, such as bell peppers or olives.
- If vegan or vegetarian, omit chicken and use vegan cheese alternatives or extra veggies.
