Tzatziki Chicken Naan (Print Version)

# Ingredients:

→ Base

01 - 120 ml of tzatziki sauce, homemade works or grab it from the store
02 - 2 big naan breads
03 - A tablespoon (15 ml) of olive oil

→ Toppings

04 - A handful (10 g) of fresh spinach leaves
05 - Crumbled feta cheese, about 75 g
06 - Salt and a sprinkle of pepper to your liking
07 - Chopped red onion, one small bulb
08 - Shredded or diced cooked chicken, 240 g in total
09 - 50 g kalamata olives, chopped in halves and pitted
10 - 80 g of cherry tomatoes, sliced into halves
11 - Parsley or dill, freshly chopped for garnish

# Instructions:

01 - Crank your oven up to 200°C and make sure it heats completely before getting started.
02 - Lay the naan breads on a baking sheet. Spread the tzatziki sauce evenly, but leave a little border uncoated around the edges.
03 - Scatter the chicken evenly over the sauce. Add in layers of onion slices, cherry tomatoes, olives, and crumbled feta.
04 - Drizzle a little olive oil over the toppings, and then sprinkle salt and pepper to suit your taste.
05 - Slide the baking sheet into the oven and bake for 10–12 minutes, or until the naan gets crispy and its edges turn golden.
06 - Pull the hot pizzas out of the oven, toss the spinach on top, and let it slightly soften with the heat.
07 - Sprinkle it with chopped parsley or dill, slice it up, and enjoy while it's warm.

# Notes:

01 - Try using chickpeas or just skip the chicken for a meat-free version.
02 - Swap out naan for pita if you'd like.
03 - Grab a rotisserie chicken if you're short on time—it works perfectly here.
04 - Want a crunchier crust? Pop the naan in the oven solo for 2–3 minutes before adding toppings.

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