Name: Tzatziki Chicken Naan
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Cuisine: Mediterranean
Ingredients: 120 ml of tzatziki sauce, homemade works or grab it from the store; 2 big naan breads; A tablespoon (15 ml) of olive oil; A handful (10 g) of fresh spinach leaves; Crumbled feta cheese, about 75 g; Salt and a sprinkle of pepper to your liking; Chopped red onion, one small bulb; Shredded or diced cooked chicken, 240 g in total; 50 g kalamata olives, chopped in halves and pitted; 80 g of cherry tomatoes, sliced into halves; Parsley or dill, freshly chopped for garnish

A pizza with chicken and fresh toppings on a wooden board. | chefmelt.com

Picture pizza night with a twist - Mediterranean flavors meet quick weeknight meals! This tangy chicken and veggie naan pizza brings together cool sauce, tender chicken, zesty olives and bright toppings for something that feels fancy but comes together fast. It started as a way to use up leftover chicken but quickly turned into one of the most requested quick dinners at my house.

I threw this together on a crazy busy evening and even my fussiest kid couldn't stop eating. The way the cool tzatziki plays against the warm bread is seriously habit-forming.

Ingredients

Naan breads: These create a perfectly soft yet crispy foundation. Go for thicker ones for better support
Tzatziki sauce: This garlicky yogurt mixture keeps everything juicy and flavorful. Make your own for extra zip or grab a good one from the store
Olive oil: Gives a touch of luxury and helps the bread get crispy. Pick extra virgin for tastier results
Cooked chicken: Adds filling protein and drinks up all the sauce. Store-bought rotisserie works great here
Red onion: Adds a bit of sweetness and nice crunch. Pick ones that feel heavy and don't have sprouts
Cherry tomatoes: They burst with freshness and add pretty color. Look for shiny, plump ones
Kalamata olives: Their bold salty kick brings Mediterranean magic. Get the pitted kind to make life easier
Feta cheese: Its crumbly texture and tang works magic with the soft bread. Break up a block yourself instead of buying pre-crumbled for better flavor
Fresh spinach leaves: Gives color and freshness. Baby spinach works best since it's more tender
Salt and pepper: Wakes up all the flavors. Try fresh-ground pepper for extra kick
Fresh dill or parsley for garnish: Finishes everything with garden-fresh taste. Dill feels more Greek but parsley works great too

Instructions

Warm Up Your Oven:: Get your oven going at 400 degrees Fahrenheit or 200 degrees Celsius. This temperature makes sure the bread gets golden without drying out your toppings
Set Up Your Base:: Put your naan breads on a regular baking sheet. Scoop about half a cup of tzatziki onto each one and spread it around, leaving a little edge uncovered. This edge keeps things from getting messy and helps the crust stay crisp
Load Up Your Toppings:: Scatter your cooked chicken all over the sauced bread. Top with thin slices of red onion, cut cherry tomatoes, olive pieces and broken up feta. Putting them on this way helps everything cook nicely
Add Flavor Boosters:: Pour a spoonful of olive oil over everything for extra shine and browning. Shake on some salt and pepper, but go easy since the cheese and olives bring their own saltiness
Cook Till Golden:: Slide your tray into the hot oven and let it go for 10 to 12 minutes. You want to see the toppings getting bubbly and the edges turning golden brown
Add The Fresh Stuff:: Pull the pizzas out and throw on your fresh spinach. The heat from the pizza will wilt it just right. Sprinkle lots of chopped dill or parsley all over before cutting
Dig In:: Let the pizzas cool for just a minute, then cut and serve right away for the best taste and texture

A pizza with chicken and vegetables on a wooden table. | chefmelt.com

I can't wait to put good feta on this pizza every time we make it. It softens slightly but keeps that amazing crumbly texture. My children love sprinkling the herbs on top, and it's become our go-to weekend lunch tradition.

Storage tips

These pizzas keep well in sealed containers in the fridge for a couple days. Heat them up in a hot oven or toaster oven to bring back the crispness. You can also freeze them before baking - just add the greens after you heat them up.

Ingredient substitutions

Got no chicken? Toss in some roasted chickpeas or leftover lamb instead. Only pita in the pantry? Go for it - it'll just be a bit lighter than using naan. Feel free to swap dill for mint or basil depending on what you've got growing or what you prefer.

Serving suggestions

Cut these flatbread pizzas into triangles and serve with lemon wedges and extra sauce on the side. I often whip up a big Greek salad to go with them for a complete dinner.

Cultural context

Tzatziki is that amazing Greek yogurt dip that makes everything taste better and fresher. Putting it on pizza creates a fun Mediterranean twist on the usual flatbread base. Whenever I make this, I'm reminded of street food in Athens and quick lunches at seaside cafes.

Two pizzas with chicken and vegetables on a wooden table. | chefmelt.com

Give this a shot next time you need a quick dinner packed with flavor. It might just become your family's new favorite too.

Frequently Asked Questions

→ Can I swap out naan for pita bread?: Pita bread works too, but it's less fluffy. Keep an eye on the baking time so it doesn’t turn too crispy.
→ What's the best chicken to use?: Cooked shredded chicken, like leftovers or rotisserie, makes things easier and tastes great.
→ How can I make it vegetarian?: Leave out the chicken or use chickpeas instead. Keep all the fresh toppings for a tasty, balanced version.
→ How do I get a crispier crust?: Pop the naan in the oven for a few minutes before adding the toppings so the crust gets a little crunch.
→ Which herbs should I add on top?: Dill gives a bright flavor. Parsley adds an earthy touch. Use whichever you like, or go for both.