Save to Pinterest My kitchen was a mess of flour and spilled olive oil when I threw together these pizzas on a Tuesday night, too tired to follow a proper recipe. The naan breads were sitting in my freezer, the chicken needed using, and I had half a block of feta that was about to turn. What came out of the oven tasted like a holiday I never took. The lemon cut through the richness, the olives added that briny punch, and the tzatziki cooling everything down made it feel like I'd actually tried.
I made these for friends who showed up unannounced, and they assumed I'd been planning it all week. One of them asked for the recipe three times before leaving. I just laughed because the whole thing came together in the time it took us to finish one glass of wine. The naan crisped up so perfectly that we argued over the last piece, and I ended up making another round at midnight.
Ingredients
- Boneless, skinless chicken breasts: Small ones work best here because they dice evenly and cook faster without drying out in the skillet.
- Olive oil: Use a decent one since it carries all the lemon and garlic flavors into the chicken, and you will taste the difference.
- Lemon juice and zest: Fresh is the only way, bottled lemon juice has that fake sharpness that ruins the brightness you need here.
- Garlic: Minced fresh garlic gives you that punch, do not use the jarred stuff or it turns flat and boring.
- Dried oregano: Greek oregano if you can find it, it has a more floral note than the Italian kind.
- Naan breads: Individual size naans are perfect, they crisp up beautifully and hold all the toppings without getting soggy.
- Mozzarella cheese: Shredded melts evenly and gives you that stretchy cheese pull everyone loves.
- Feta cheese: Crumbled feta adds creaminess and tang, do not skip it or you lose the Greek soul of this pizza.
- Kalamata olives: Pitted and sliced, they bring that briny contrast that balances the richness of the cheese.
- Red onion: Thinly sliced so it softens in the oven but still has a little bite left.
- Cherry tomatoes: Halved so they burst and release their sweetness while baking.
- Greek yogurt: Thick and tangy, it forms the base of the tzatziki and cools everything down.
- Cucumber: Grate it fine and squeeze out all the water or your tzatziki turns into soup.
- Fresh dill: Chopped dill gives that herby freshness, parsley works too if dill is not your thing.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper in a bowl until it smells bright and garlicky. Toss the diced chicken in the marinade, making sure every piece is coated, then let it sit for at least 15 minutes so the lemon can work its magic.
- Preheat Your Oven:
- Set your oven to 220 degrees Celsius or 425 degrees Fahrenheit so it gets hot enough to crisp the naan and melt the cheese without drying everything out.
- Sear the Chicken:
- Heat a skillet over medium high heat until it is really hot, then add the marinated chicken pieces. Sear them for 4 to 5 minutes, stirring occasionally, until they are just cooked through with a little golden color on the edges.
- Assemble the Pizzas:
- Lay the naan breads flat on a baking sheet, then layer on the mozzarella, cooked chicken, crumbled feta, sliced olives, red onion, and cherry tomatoes. Do not overload them or the naan will not crisp properly.
- Bake Until Bubbly:
- Slide the baking sheet into the oven and bake for 10 to 12 minutes until the cheese is melted and bubbling and the edges of the naan are golden and crisp.
- Make the Tzatziki:
- While the pizzas bake, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper in a small bowl. Taste it and adjust the seasoning until it is tangy and garlicky enough for you.
- Finish and Serve:
- Pull the pizzas from the oven, drizzle the tzatziki generously over the top, and sprinkle with fresh dill or parsley. Slice them up and serve immediately while the naan is still crispy and the cheese is molten.
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Save to Pinterest The first time I served these, my neighbor leaned back in her chair and said it tasted like the little taverna she ate at in Santorini. I have never been to Santorini, but I took it as the highest compliment. There is something about the combination of lemon, feta, and that cool tzatziki that makes you feel like you are somewhere sunny, even if it is raining outside.
Making It Your Own
If you want to skip the chicken, grilled zucchini or eggplant slices work beautifully and soak up the marinade just as well. I have also thrown in handfuls of baby spinach or chopped artichoke hearts when I had them lying around, and it never disappoints. The naan is forgiving, so pile on whatever vegetables are sitting in your fridge and need using up before they go soft.
Pairing and Serving
A crisp Greek white wine like Assyrtiko cuts through the richness and makes the whole meal feel more special than it actually is. If wine is not your thing, sparkling water with a squeeze of lemon does the trick. I usually serve these with a simple side salad, nothing fancy, just greens with olive oil and a splash of red wine vinegar.
Storage and Leftovers
These pizzas are best eaten fresh out of the oven when the naan is still crispy and the cheese is gooey. If you have leftovers, store them in an airtight container in the fridge for up to two days, but reheat them in a hot oven or skillet to bring back some of that crispness. Microwaving turns the naan soft and sad, so avoid it if you can.
- Keep leftover tzatziki in a separate container so it does not make the pizza soggy.
- You can prep the chicken marinade the night before to save time.
- Freeze unbaked assembled pizzas and bake straight from frozen, adding a few extra minutes.
Save to Pinterest 
Save to Pinterest This is one of those recipes that feels like a small victory every time you make it. It is quick, it is bright, and it always tastes like you put in more effort than you actually did.
Common Recipe Questions
- → Can I use a different type of flatbread instead of naan?
Yes, you can substitute naan with pita bread, lavash, or even store-bought pizza dough. Just adjust baking time as needed to ensure the base becomes crispy.
- → How do I prevent the naan from getting soggy?
Make sure to bake at a high temperature (220°C/425°F) and avoid overloading with toppings. Pat ingredients like tomatoes dry before adding, and ensure the chicken is well-drained after cooking.
- → Can I make the tzatziki sauce ahead of time?
Absolutely! Tzatziki can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors actually improve as they meld together.
- → What can I use instead of chicken for a vegetarian version?
Grilled zucchini, eggplant, chickpeas, or roasted bell peppers work beautifully. You can also add artichoke hearts or sautéed mushrooms for extra flavor and texture.
- → How should I store leftovers?
Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes to restore crispiness. Store tzatziki separately.
- → Can I freeze these naan pizzas?
Yes, assemble the pizzas without baking, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Bake directly from frozen, adding 5-7 minutes to the cooking time. Add tzatziki after baking.