Tzatziki Chicken Veggie Naan Pizza (Print Version)
Layered naan with cool tzatziki, chunks of chicken, fresh veggies, salty olives, feta crumbles, and tons of herbs—totally Mediterranean and bursting with taste.
# Ingredients:
→ Base
01 -
2 big naan flatbreads
02 -
About half a cup of tzatziki, either homemade or picked up from the store
03 -
A tablespoon of olive oil
→ Toppings
04 -
Shredded or chopped cooked chicken, a little over a cup
05 -
10 grams of fresh spinach leaves
06 -
About three ounces of crumbled feta
07 -
A small red onion, sliced thin
08 -
Lots of cherry tomatoes, sliced in half
09 -
75 grams pitted kalamata olives, sliced up
10 -
Sprinkle of salt and pepper—just how you like it
11 -
Some chopped parsley or dill for tossing on top at the end
# Instructions:
01 -
Pop some fresh parsley or dill on top, slice it up, and dig in while it’s hot.
02 -
Take out of the oven and throw spinach leaves over the hot flatbread so they wilt in the heat.
03 -
Slide the pan into your oven and let it bake about 10-12 minutes until those crusts are crispy and golden brown.
04 -
Give the toppings a drizzle of olive oil and a good hit of salt and pepper on top.
05 -
Pile on the chicken, then add red onions, scatter tomatoes, crumble on the feta, and toss on those olives.
06 -
Place naan on a baking pan and slather each one with tzatziki, making sure to leave the edges clear.
07 -
Heat up your oven to 200°C (that’s about 400°F) and wait till it’s good and hot before you get started.
# Notes:
01 -
Skip the chicken or toss in some chickpeas for a veggie version.
02 -
You can use pita instead if you don’t have naan.
03 -
Rotisserie chicken is super easy to grab at most grocery stores.
04 -
Toast your naan all by itself in the oven for a few minutes if you want a crunchier bottom.