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
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.
