Description

This Mediterranean-inspired naan pizza features tender chicken, creamy tzatziki, and vibrant toppings like tomatoes, spinach, olives, and feta—perfect for weeknight dinners or stylish appetizers with minimal effort.

Ingredients

2 naan breads
1 cup cooked chicken breast, shredded or chopped
1/2 cup tzatziki sauce (plus extra for serving)
3/4 cup shredded mozzarella cheese
1/4 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1 cup baby spinach
1/4 cup kalamata olives, sliced
1/4 cup crumbled feta cheese
2 tbsp olive oil
1/2 tsp dried oregano (or 1 tsp fresh)
Salt and black pepper, to taste
Optional: fresh dill or parsley, lemon wedges

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Brush naan breads lightly with olive oil and place on the baking sheet.
Spread a generous layer of tzatziki over each naan, leaving a small border.
Sprinkle mozzarella cheese, then top with spinach, chicken, onions, tomatoes, olives, and feta.
Bake for 10–12 minutes, until cheese is bubbly and naan edges are golden.
Remove from oven, drizzle with olive oil, sprinkle oregano, salt, and pepper. Garnish with extra tzatziki, fresh herbs, and a squeeze of lemon if desired.
Slice and serve immediately.

Notes

Use rotisserie chicken for a faster prep option.
Make it vegetarian by omitting chicken and using roasted veggies or chickpeas instead.
Freeze assembled (but unbaked) pizzas, then bake straight from frozen, adding garnishes after reheating.