Mediterranean Naan Pizza with Tzatziki

This vibrant Mediterranean-inspired naan pizza has become my weeknight sanity saver when I need something delicious without spending hours in the kitchen. The combination of cooling tzatziki with savory chicken and fresh vegetables creates a delightful balance that feels both indulgent and wholesome.

I first created this recipe during a particularly busy work week when I needed something that felt special without the fuss. My family was skeptical about tzatziki as a pizza sauce but now they specifically request this "Greek pizza" at least once every two weeks.

Ingredients

• Naan breads: Provide the perfect chewy yet crispy base perfect for supporting all the toppings
• Cooked shredded chicken: Adds lean protein, look for rotisserie chicken to save time
• Tzatziki sauce: Creates a creamy tangy base that replaces traditional tomato sauce, choose full fat for best flavor
• Cherry tomatoes: Bring bursts of sweetness and acidity, select ripe ones for maximum flavor
• Cucumber: Adds refreshing crunch and traditional Mediterranean flavor, dice uniformly for even distribution
• Red onion: Provides sharp flavor that mellows when baked, slice extra thin if serving to onion skeptics
• Feta cheese: Delivers that distinctive briny tanginess essential to Mediterranean flavors, buy block feta and crumble yourself for best texture
• Olive oil: Helps crisp the naan and enhances Mediterranean flavors, use extra virgin for best results
• Dried oregano: Adds authentic Greek flavor, choose Mediterranean oregano if available
• Fresh parsley: Brightens the finished pizza with color and fresh herbaceous notes

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 400°F and allow it to fully preheat which takes about 10 minutes. Place your naan breads on a baking sheet and brush them lightly with olive oil, focusing on the edges to ensure they get golden and crispy during baking. The oil creates a slight barrier that helps prevent the tzatziki from making the naan soggy.

Assemble the Pizza:

Spread about 3 to 4 tablespoons of tzatziki sauce on each naan, leaving a small border around the edges for a crust. Distribute the shredded chicken evenly over the sauce layer followed by the halved cherry tomatoes, cucumber pieces, and red onion slices. Arrange toppings thoughtfully to ensure every bite has a good balance of flavors.

Add Seasoning and Cheese:

Sprinkle the crumbled feta cheese generously over all the toppings, making sure it reaches all areas of the pizza. Season with the dried oregano, using your fingers to crush it slightly as you sprinkle to release more flavor. Add a light dusting of salt and freshly cracked black pepper, considering that feta already provides saltiness.

Bake the Pizza:

Place the baking sheet on the middle rack of your preheated oven and bake for 10 to 12 minutes. You want the edges of the naan to become golden and crispy while the toppings get heated through and the feta starts to soften but not completely melt. Keep an eye on them after 8 minutes as oven temperatures can vary.

Finish and Garnish:

Remove the pizzas from the oven and let them rest for about 1 minute. Drizzle with a little extra tzatziki sauce in a zigzag pattern across the top. Sprinkle generously with freshly chopped parsley. Slice each naan pizza into quarters using a sharp knife or pizza cutter and serve immediately while still warm.

Pin

The tzatziki sauce is truly what makes this pizza special. I discovered this accidentally when I had leftover tzatziki from a previous night's dinner and was out of tomato sauce. The cooling effect of the yogurt sauce against the warm naan creates this incredible contrast that my daughter now calls "mouth magic." We've turned making different variations of this pizza into our Friday night tradition.

Make Ahead Options

This Mediterranean naan pizza works beautifully as a make ahead meal. You can prepare all the components up to two days in advance and store them separately in the refrigerator. The tzatziki actually improves with a day of rest as the flavors meld together more thoroughly. When ready to eat just assemble and bake for a fresh from the oven experience in minutes. This has saved countless weeknight dinners at our house when time is short but we still want something homemade.

Customization Ideas

The beauty of this recipe lies in its adaptability. For a Greek inspired version add Kalamata olives and a sprinkle of lemon zest before baking. Looking for more heat? Try adding thin slices of fresh jalapeño or a dusting of red pepper flakes. My husband loves his with thinly sliced lamb instead of chicken while my vegetarian sister swaps in roasted eggplant. The naan base and tzatziki foundation work wonderfully with countless Mediterranean ingredients allowing you to create your perfect combination.

Pairing Suggestions

These light and fresh naan pizzas pair beautifully with simple sides. A crisp green salad dressed with lemon and olive oil complements the flavors without overwhelming them. For a more substantial meal serve alongside a small portion of Greek lemon rice or orzo pasta. Beverage wise a chilled Assyrtiko or Albariño wine makes a perfect match as does a light wheat beer with citrus notes. For non alcoholic options try sparkling water with cucumber slices and mint or a simple iced green tea with honey.

Recipe FAQs

→ Can I use store-bought tzatziki sauce?

Yes, store-bought tzatziki works perfectly. However, you can also make it at home for a fresher flavor.

→ What can I use instead of chicken?

You can substitute chicken with grilled tofu, chickpeas, or roasted vegetables for a vegetarian option.

→ How can I make this dairy-free?

Replace feta cheese and tzatziki with non-dairy alternatives to make this pizza dairy-free.

→ What’s the best way to keep the naan crispy?

For extra crispiness, bake the naan directly on an oven rack instead of a baking sheet.

→ Can I prepare this pizza in advance?

You can pre-assemble the pizza except for the garnish. Store in the fridge and bake just before serving.