Tzatziki Chicken Veggie Naan

This bright and delicious naan pizza recipe brings together juicy shredded chicken, crisp veggies, and a tangy homemade tzatziki sauce for a quick meal that feels special any day of the week. The layers of creamy yogurt sauce, fresh herbs, and warm naan create a blend of flavors that is always a hit at my dinner table.

The first time I tried blending homemade tzatziki onto pizza it quickly became a family favorite We now make this on busy weeknights because it is both satisfying and light

Ingredients

• Naan breads: Soft and sturdy base that holds the toppings well Try to choose ones with no added sugar for best flavor
• Cooked chicken: Adds protein and heartiness Use rotisserie or leftover grilled chicken for ease
• Cucumber: Brings freshness and crunch Make sure to grate and squeeze out excess liquid to avoid soggy pizza
• Cherry tomatoes: Sweet bite that roasts perfectly on top Pick the ripest tomatoes for best flavor
• Red onion: Offers a sharp contrast and beautiful color Thinly slice for quicker roasting
• Mozzarella cheese: Melts into the toppings for gooey texture Choose part skim or whole milk based on your taste
• Plain Greek yogurt: Forms the creamy base for the tzatziki sauce Go for full fat if you want it extra rich
• Fresh dill: Adds bright herby flavor Select fresh over dried for the best results
• Lemon juice: Lifts all the flavors with a touch of acidity Always use freshly squeezed for brightness
• Salt and pepper: Rounds out the taste and enhances each component Use kosher salt and freshly ground pepper if possible
• Olive oil: For drizzling and crisping up the naan Pick a good quality extra virgin oil

Step-by-Step Instructions

Prepare the Tzatziki Sauce:

Stir together plain Greek yogurt fresh chopped dill lemon juice salt and pepper in a small bowl until combined Set aside to allow flavors to meld

Warm the Naan:

Place naan breads on a baking sheet and drizzle lightly with olive oil Bake in a four hundred degree oven for around five minutes This helps the naan turn lightly crisp and ready for toppings

Layer the Toppings:

After warming spread shredded chicken evenly over each naan Sprinkle generously with shredded mozzarella cheese and arrange cherry tomato halves and thinly sliced red onion over the top Try to keep toppings in a single layer for the best even bake

Bake the Pizza:

Return the assembled naan pizzas to the oven Bake for ten to twelve minutes or until the cheese is fully melted and starts to bubble and the edges of the naan are golden and slightly crisp

Finish with Tzatziki and Herbs:

Once baked remove pizzas from the oven and spoon tzatziki sauce over the top Use as much as you like and garnish with more fresh dill if desired Slice and serve hot

Save

Dill always stands out for me Its aroma fills the kitchen every time I chop it and reminds me of my grandmother making fresh tzatziki in her tiny kitchen We always laughed about who could chop it the finest

Storage Tips

Let the naan pizza cool completely before storing Each slice will keep well in an airtight container in the fridge for up to three days You can reheat leftovers in the oven at three hundred fifty degrees for ten minutes to revive the crisp texture Skip the microwave as it will make the naan soggy

Ingredient Substitutions

• Swap naan for gluten free flatbread or whole wheat pitas if you prefer
• Use feta instead of mozzarella for a saltier more tangy topping
• Try chopped spinach roasted peppers or olives for extra color and flavor
• For vegetarian omit chicken and double up on the vegetables or add chickpeas

Serving Suggestions

Serve your naan pizza slices as a main course for lunch or dinner I like to add a big Greek salad and some lemony roast potatoes to round out the meal These pizzas also make excellent party trays simply cut into small wedges

A Taste of the Mediterranean

This recipe blends classic Greek flavors with a shortcut pizza format so it is perfect for weeknight cooking Tzatziki hails from the Mediterranean and its cooling effect makes it a staple with grilled and roasted foods Marrying it with naan pizza is my little fusion twist

Recipe FAQs

→ What type of naan works best?

Traditional plain naan or gluten-free versions both work well; use thick, sturdy naan to hold toppings.

→ How can I make the tzatziki sauce thicker?

Drain grated cucumber well and use full-fat Greek yogurt to achieve a thicker consistency.

→ Can this be made vegetarian?

Swap chicken for roasted chickpeas or extra vegetables like bell peppers and olives for a vegetarian option.

→ How do I prevent soggy naan?

Pre-bake naan briefly before adding toppings and avoid overloading with sauce to keep it crisp.

→ What are some topping variations?

Try adding black olives, sliced bell peppers, or a sprinkle of feta cheese for extra Mediterranean flair.