Description
A quick and delicious Tzatziki Chicken & Veggie Naan Pizza featuring a flavorful blend of creamy tzatziki sauce, tender shredded chicken, fresh spinach, and juicy cherry tomatoes on a crisp naan base, perfect for a light and healthy meal in under 30 minutes.
Ingredients
Scale
Base
- 2 naan breads
Protein & Sauce
- 1 cup cooked chicken breast, shredded or diced
- 1/2 cup tzatziki sauce (store-bought or homemade)
Toppings
- 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 is hot enough for baking the naan pizzas to crispiness and melt the cheese perfectly.
- Prepare the Base: Arrange the two naan breads on a baking sheet or pizza stone, making sure they are spaced apart for even baking.
- Spread Tzatziki Sauce: Evenly spread a generous layer of tzatziki sauce over each naan, leaving a small border around the edges to prevent sogginess.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly over the tzatziki layer to create a gooey, melty base for the toppings.
- Add Toppings: Distribute the cooked shredded chicken evenly over the cheese, then add fresh spinach leaves and halved cherry tomatoes for a burst of color and flavor.
- Bake: Place the prepared naan pizzas into the preheated oven and bake for 10-12 minutes, or until the cheese has melted thoroughly and the edges of the naan turn golden brown and crispy.
- Serve: Remove the pizzas from the oven, allow them to cool slightly for easy handling, then slice and serve warm for a delicious meal.
Notes
- You can substitute cooked chicken breast with rotisserie chicken for convenience.
- Use store-bought tzatziki sauce for a quick option or homemade for fresher flavor.
- For a crispier crust, place a pizza stone in the oven while preheating.
- Feel free to add other veggies like sliced red onions or bell peppers for extra crunch.
- Leftover naan pizzas can be refrigerated and reheated in the oven for best texture.
