Save to Pinterest The smell of lemon and oregano hit me the second I opened the oven door, and I knew I'd stumbled onto something worth keeping. I'd been staring at leftover naan and a half-empty tub of feta when the idea came together, more out of hunger than inspiration. What started as a weeknight experiment turned into the kind of meal my family now requests by name. The contrast between warm, pillowy bread and cool tzatziki felt like a tiny vacation on a plate. Sometimes the best recipes happen when you're just trying to use what you have.
I made this for friends on a Friday night when I was too tired to fuss over anything complicated. They walked into the kitchen just as I pulled the pizzas from the oven, cheese bubbling at the edges, olives glistening under the oven light. Someone grabbed a slice before I could even plate it, and within minutes the whole tray was gone. The conversation paused long enough for everyone to take that first bite, then picked back up with requests for the recipe. That's when I realized this wasn't just dinner, it was the kind of dish that makes people lean in and pay attention.
Ingredients
- Boneless, skinless chicken breasts: Cut them small so they cook fast and distribute evenly across the naan, soaking up all that lemony marinade.
- Olive oil: Use it twice, once for the marinade and again to brush the naan so the edges crisp up beautifully in the oven.
- Lemon zest and juice: The zest gives you bright, aromatic oil while the juice tenderizes the chicken and sharpens the flavor.
- Garlic: Fresh cloves matter here, they mellow as they cook and weave through every layer of the pizza.
- Dried oregano: This is your shortcut to that Greek taverna vibe, earthy and warm without overpowering the lemon.
- Naan breads: Store-bought works perfectly, look for soft, pillowy rounds that can hold toppings without getting soggy.
- Shredded mozzarella cheese: It melts into a gooey base that holds everything together and balances the tangy feta.
- Crumbled feta cheese: Don't skimp on this, it brings creamy, salty pockets that make each bite feel indulgent.
- Kalamata olives: Their briny, fruity flavor is essential, slice them so you get a little in every mouthful.
- Red onion: Slice it thin so it softens and sweetens in the oven without overwhelming the other flavors.
- Cherry tomatoes: Optional but worth it, they burst and add juicy pops of color and acidity.
- Plain Greek yogurt: The thick, tangy base of your tzatziki, make sure it's full-fat for the richest drizzle.
- Cucumber: Grate it fine and squeeze out the water or your tzatziki will turn runny and dilute the flavor.
- Fresh dill: It's the herb that makes tzatziki taste like tzatziki, bright and grassy with a hint of anise.
- Fresh parsley or dill for garnish: A quick sprinkle at the end adds color and a last burst of freshness.
- Lemon wedges: Serve them on the side so everyone can add an extra squeeze if they want that citrus punch.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper in a bowl until it smells bright and garlicky. Toss in the chicken cubes and make sure every piece is coated, then let it sit for at least 15 minutes so the flavors sink in.
- Preheat the Oven:
- Set your oven to 425°F and line a large baking sheet with parchment paper. This high heat will crisp the naan edges and melt the cheese quickly without drying out the toppings.
- Make the Tzatziki:
- Combine Greek yogurt, grated cucumber (squeezed dry), chopped dill, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until smooth and creamy, then chill it in the fridge so it stays cool and refreshing.
- Cook the Chicken:
- Heat a skillet over medium-high and add the marinated chicken, spreading it out so it gets golden on all sides. Cook for 5 to 6 minutes, stirring occasionally, until the pieces are cooked through and the edges have a slight char.
- Prepare the Naan:
- Lay your naan breads on the lined baking sheet and brush each one lightly with olive oil. This step keeps the base from getting soggy and adds a subtle richness.
- Assemble the Pizzas:
- Sprinkle mozzarella evenly over each naan, then scatter the cooked chicken, crumbled feta, sliced olives, red onion, and cherry tomatoes on top. Don't overcrowd them or the cheese won't melt properly.
- Bake Until Golden:
- Slide the baking sheet into the oven and bake for 10 to 12 minutes, watching for the cheese to bubble and the edges to turn golden and crisp. The smell will tell you when it's ready.
- Finish and Serve:
- Pull the pizzas from the oven and drizzle the chilled tzatziki generously over each one, then scatter fresh herbs and tuck lemon wedges alongside. Slice into wedges and serve immediately while everything is hot and the contrast between warm pizza and cool tzatziki is at its peak.
Save to Pinterest One night my neighbor knocked on the door just as I was pulling these from the oven, drawn by the smell drifting through the window. I handed her a slice on a napkin, and she stood there in the doorway eating it, eyes closed, nodding. She didn't say much, just asked if I had any more naan. That's the moment I knew this recipe had crossed over from good to something people remember.
How to Store and Reheat
Leftover pizzas keep well in an airtight container in the fridge for up to two days, though the naan will soften as it sits. Reheat them in a hot oven or toaster oven to bring back some of that crispness, the microwave will make them chewy. Store the tzatziki separately and drizzle it fresh after reheating so it stays cool and tangy. If you have extra cooked chicken, it makes a great filling for pita pockets or grain bowls the next day.
Swaps and Variations
For a vegetarian version, swap the chicken for roasted chickpeas tossed in the same lemon marinade, they get crispy and hold the flavor beautifully. You can also use grilled zucchini or eggplant if you want something lighter and more summery. Try adding roasted red peppers or a handful of baby spinach before baking for extra color and nutrition. If you can't find naan, pita bread or flatbread works just as well, just adjust the baking time since thinner breads crisp faster.
Serving Suggestions
These pizzas shine alongside a simple Greek salad with cucumbers, tomatoes, and a lemony vinaigrette that echoes the flavors on the naan. A crisp Sauvignon Blanc or a light Greek white wine like Assyrtiko cuts through the richness and keeps things feeling bright. If you want to make it a full spread, serve with hummus, warm pita, and a bowl of marinated olives. The leftovers also make a surprisingly good cold lunch the next day, especially if you have extra tzatziki to dip each bite.
- Pair with a citrusy arugula salad dressed in olive oil and lemon for a peppery contrast.
- Serve with roasted potatoes tossed in oregano and garlic for a heartier meal.
- Offer extra lemon wedges and a small bowl of chili flakes for anyone who likes a little heat.
Save to Pinterest This pizza has become my answer to the question of what to make when you want something that feels like an occasion but doesn't require all day in the kitchen. Every time I pull it from the oven, I'm reminded that the best meals are the ones you actually want to make again.
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully and add extra moisture. Cut them into similar-sized cubes and follow the same marinating and cooking instructions.
- → What can I substitute for naan bread?
Pita bread, flatbread, or even tortillas work well as alternatives. For a gluten-free option, try gluten-free flatbreads or cauliflower pizza crusts.
- → How do I prevent the tzatziki from making the pizza soggy?
Always drain the grated cucumber thoroughly by squeezing it in a clean kitchen towel. Add the tzatziki drizzle only after baking, right before serving, rather than before going into the oven.
- → Can I make this ahead of time?
You can marinate the chicken and prepare the tzatziki up to 24 hours in advance. Assemble and bake the pizzas just before serving for the best texture and freshness.
- → What cheese can I use instead of feta?
Goat cheese provides a similar tangy flavor, while ricotta offers creaminess. For a milder option, try cubed fresh mozzarella or shredded provolone.
- → How do I get crispy naan edges?
Brush the edges with olive oil before topping and bake on the lower oven rack. You can also pre-toast the naan for 2-3 minutes before adding toppings for extra crispness.