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Tzatziki Chicken Veggie Naan Pizza finished recipe

Tzatziki Chicken Veggie Naan Pizza

5 from 62 votes
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 naan pizzas servings
Ingredients Method

Ingredients
  

For the Tzatziki
  • 1 cup plain full-fat Greek yogurt
  • 1/2 medium English cucumber about 5 ounces (140 g), coarsely grated and squeezed dry
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 1 small garlic clove finely grated
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground black pepper
For the Chicken
  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch (2 cm) pieces
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
For the Naan Pizzas
  • 4 naan flatbreads about 14 ounces (400 g) total
  • 1 tablespoon olive oil for brushing
  • 1 medium red bell pepper about 5 ounces (140 g), thinly sliced
  • 1/2 small red onion about 2 1/2 ounces (70 g), thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 cup baby spinach roughly chopped
  • 3/4 cup crumbled feta cheese
Optional Garnishes
  • 2 tablespoons chopped fresh dill or parsley optional
  • Crushed red pepper flakes optional
  • Lemon wedges optional

Method
 

Method
  1. Place the grated cucumber in a clean kitchen towel or fine-mesh strainer and squeeze firmly to remove as much liquid as possible. In a small bowl, combine the cucumber with the Greek yogurt, lemon juice, extra-virgin olive oil, dill, garlic, salt, and black pepper.
  2. Stir the tzatziki until smooth and creamy: Cover and refrigerate while preparing the chicken and pizzas. The sauce should be thick enough to mound slightly on a spoon.
  3. Place the chicken pieces in a medium bowl: Add the olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Toss until evenly coated.
  4. Preheat the oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper.
  5. Heat a 12-inch skillet over medium-high heat: Add the seasoned chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden on several sides.
  6. Test one of the largest chicken pieces with an instant-read thermometer. It should reach 165°F (74°C). Transfer the cooked chicken to a clean plate.
  7. Arrange two naan flatbreads on each prepared baking sheet. Brush the tops lightly with the 1 tablespoon (15 ml) olive oil.
  8. Divide the red bell pepper, red onion, cherry tomatoes, and chopped spinach evenly among the naan. Keep the toppings in a relatively thin layer so the crust can crisp.
  9. Divide the cooked chicken among the four pizzas, then sprinkle each with an even portion of the crumbled feta.
  10. Bake at 425°F (220°C) for 8 to 10 minutes, rotating the pans halfway through if necessary. The naan edges should be golden and crisp, the vegetables should be tender-crisp, and the feta should be hot and lightly browned in spots.
  11. Remove the baking sheets from the oven and let the pizzas stand for 5 minutes. This prevents the cold tzatziki from becoming too warm as soon as it is added.
  12. Spoon or drizzle the chilled tzatziki over each naan pizza. Add enough to provide creamy flavor without completely covering the vegetables and chicken.
  13. Sprinkle with optional fresh dill or parsley and crushed red pepper flakes. Serve with lemon wedges if desired.

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