Description
This Tzatziki Chicken & Veggie Naan Pizza is a delightful fusion dish that combines the creamy tang of tzatziki sauce with tender chicken, fresh spinach, and juicy cherry tomatoes atop warm, crispy naan bread. Ready in just 22 minutes, this easy-to-make pizza offers a flavorful and satisfying meal perfect for a quick lunch or dinner.
Ingredients
Scale
Base
- 2 naan breads
Toppings
- 1 cup cooked chicken breast, shredded or diced
- 1/2 cup tzatziki sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1 cup fresh spinach leaves
- 1/2 cup cherry tomatoes, halved
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking your naan pizzas.
- Prepare the Base: Place the naan breads on a baking sheet or pizza stone, which will help crisp the base evenly during baking.
- Spread Tzatziki Sauce: Evenly spread a layer of tzatziki sauce over each naan, leaving a small border around the edges to prevent overflow.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly over the tzatziki sauce to create a melty and gooey layer.
- Top with Chicken and Veggies: Distribute the shredded chicken breast, fresh spinach leaves, and halved cherry tomatoes over the cheese for a colorful and nutritious topping.
- Bake the Pizzas: Place the baking sheet or pizza stone in the oven and bake for 10-12 minutes, until the cheese melts fully and the naan edges turn golden brown and crispy.
- Serve: Remove from the oven, let cool slightly for safe handling, slice into portions, and serve warm for the best flavor and texture.
Notes
- For best results, use freshly baked or warmed naan bread to achieve a crispier crust.
- Tzatziki sauce can be homemade using Greek yogurt, cucumber, garlic, lemon juice, and dill for added freshness.
- Feel free to add other veggies like sliced red onions or olives for extra flavor.
- To make this recipe vegetarian, omit the chicken and add more vegetables or a plant-based protein alternative.
- Store leftover pizza in an airtight container in the refrigerator for up to 2 days and reheat in the oven for best texture.
