Quick Mediterranean Naan Pizza (Print Version)
# Ingredients:
→ Pizza Base
01 -
2 pieces naan bread
02 -
1 cup cooked chicken, shredded (grilled or rotisserie works great)
→ Homemade Tzatziki
03 -
1/2 cup plain Greek yogurt
04 -
1 tablespoon fresh lemon juice
05 -
1 garlic clove, minced
06 -
1 teaspoon olive oil
07 -
1/2 cucumber, grated and squeezed dry
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/2 teaspoon dried oregano
→ Toppings
11 -
1/2 cup cherry tomatoes, halved
12 -
1/4 cup red onion, thinly sliced
13 -
1/4 cup feta cheese, crumbled
14 -
1/4 cup Kalamata olives, sliced
15 -
Fresh dill for garnish
# Instructions:
01 -
In a bowl, stir together the Greek yogurt, lemon juice, minced garlic, olive oil, and grated cucumber (make sure you've squeezed out all the excess water). Add salt, pepper, and oregano, then mix well. Set aside while you prep the rest.
02 -
Preheat your oven to 375°F (190°C). This temperature gives you a nice crispy naan without burning the toppings.
03 -
Place your naan bread pieces on a baking sheet and pop them in the oven for about 5 minutes, just to get them lightly toasted. This helps prevent a soggy base when you add your toppings.
04 -
Take the naan out of the oven and spread a generous layer of your homemade tzatziki sauce over each piece. Top with shredded chicken, cherry tomatoes, red onion slices, crumbled feta, and sliced Kalamata olives.
05 -
Return your loaded naan pizzas to the oven and bake for 8-10 minutes, until everything is warmed through and the edges of the naan are golden and crispy.
06 -
Pull the pizzas from the oven, sprinkle with fresh dill, and serve them up while they're still hot and the cheese is melty. Cut into pieces or enjoy as is!
# Notes:
01 -
For extra heat, sprinkle with red pepper flakes or drizzle with a little harissa before serving.
02 -
Make it even fresher by adding a handful of arugula or cucumber slices right after baking.
03 -
If you're short on time, you can use store-bought tzatziki sauce instead of making your own.