Save My cousin brought back a bag of fresh naan from the Greek market one afternoon, and instead of the usual flatbread routine, I found myself staring at those pillowy rounds thinking about pizza night. The lemon-marinated chicken I'd prepped that morning seemed like the obvious answer, and before long I was layering creamy feta and briny olives on top. What started as improvisation turned into the dish I now make whenever I want something that feels both restaurant-worthy and genuinely easy to pull together.
I made these for a group of friends on a Thursday night when nobody felt like ordering takeout, and watching them finish entire pizzas without hesitation told me everything I needed to know about this recipe. One person even asked if I'd learned this from a cookbook, and I loved admitting that it came from just having naan on hand and refusing to waste a good lemon.
Ingredients
- Boneless, skinless chicken breasts: Diced into small, even pieces so they cook quickly and absorb the lemon marinade evenly, about the size of large olives.
- Olive oil: The foundation of your marinade, carrying all those oregano and garlic flavors right into the chicken.
- Lemon juice and zest: Both matter here—the juice brightens while the zest adds this subtle floral note that makes people ask what your secret ingredient is.
- Garlic: Minced fine so it distributes through the marinade and doesn't overpower in raw form.
- Dried oregano: This is your Greek anchor, bringing that Mediterranean character that naan wouldn't have on its own.
- Naan breads: Look for soft, fresh ones if possible, as they brown more evenly and crisp up beautifully without drying out.
- Mozzarella cheese: Use freshly shredded if you have time—it melts smoother than pre-packaged varieties.
- Feta cheese: Crumbled by hand right before using keeps the pieces larger and more flavorful than pre-crumbled versions.
- Kalamata olives: Pit them yourself if buying whole olives, as the texture and brine flavor are noticeably better.
- Red onion: Thinly sliced so it softens slightly in the oven while still keeping a gentle bite.
- Cherry tomatoes: Halve them so they warm through without collapsing into the cheese.
- Greek yogurt: Full-fat if you can find it, as it creates a richer tzatziki that clings to the pizza.
- Cucumber: Grated and squeezed dry is crucial—any excess moisture will make your tzatziki watery and dilute the flavor.
- Fresh dill: Use more than you think you need, since it's the signature herb here and loses some potency when mixed into yogurt.
Instructions
- Build your marinade:
- Whisk together olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper in a bowl until the salt dissolves slightly. The mixture should smell bright and herbaceous, like a Greek salad in liquid form.
- Marinate the chicken:
- Add your diced chicken to the bowl and toss thoroughly so every piece gets coated. Let it sit for at least 15 minutes while you prep everything else, though 30 minutes is even better if time allows.
- Preheat and sear:
- Heat your oven to 220°C (425°F) and get a skillet to medium-high heat. Once it's hot, add the marinated chicken and let it sear undisturbed for 2 minutes so it develops color, then stir and cook another 2–3 minutes until just cooked through.
- Assemble on naan:
- Lay your naan breads on a baking sheet and divide the shredded mozzarella evenly among them. Top each with the cooked chicken, then scatter feta, olives, red onion slices, and cherry tomatoes across the surface.
- Bake until bubbly:
- Slide the sheet into your hot oven and bake for 10–12 minutes until the cheese is melted and the edges of the naan are golden and starting to crisp. You'll know it's ready when the cheese bubbles slightly around the chicken pieces.
- Make tzatziki while baking:
- Combine Greek yogurt, squeezed-dry grated cucumber, minced garlic, lemon juice, and fresh dill in a small bowl. Taste and adjust salt and pepper, keeping in mind the feta is already salty.
- Finish and serve:
- Remove the pizzas from the oven and drizzle generously with tzatziki right away so it starts to melt slightly into the warm cheese. Sprinkle fresh dill or parsley on top if you'd like, slice immediately, and serve while the naan still has that crispy warmth.
Save There's something about tzatziki hitting warm melted cheese that transforms a quick dinner into something that feels deliberately made. It's one of those dishes where the simplicity of the ingredients somehow adds up to more than their parts.
Why Naan Works Better Than Regular Pizza Dough Here
The first time I tried this concept, I made it on regular pizza dough and felt like I was fighting the recipe instead of flowing with it. Naan's natural chewiness and slight sweetness doesn't compete with the briny, acidic toppings the way thick or heavily yeasted dough does. It also bakes faster, which means your feta doesn't dry out and your chicken stays tender instead of sitting on heat for too long.
The Magic of Marinating Chicken for Flavor
Marinating the chicken in lemon and oregano seems like a small step, but it's the difference between this pizza tasting like Greek food and just tasting like cheese on bread. Even 15 minutes makes a noticeable difference—the acid starts breaking down the proteins slightly, making them more tender, while the herbs and garlic seep in so thoroughly that when you bite into a piece of chicken, you're getting flavor all the way through, not just on the surface.
Building Layers of Flavor Without Overcomplicating
I've learned that Mediterranean cooking isn't about having 15 ingredients on a pizza—it's about making sure every single one you use is doing work and talking to the others. The sharp feta conversations with bright lemon, the olives bring salt and depth, the fresh dill adds a finishing brightness, and the cucumber in tzatziki cools everything down just enough. Simple doesn't mean boring; it means intentional.
- Taste the tzatziki before you drizzle it, since you might want more lemon or garlic depending on your Greek yogurt brand.
- If you can only find packaged shredded mozzarella, toss it with a tiny bit of cornstarch so it melts more smoothly without clumping.
- Slice your red onion paper-thin so it wilts slightly in the oven instead of staying tough and raw.
Save This pizza has become my answer for when I want to feel capable in the kitchen without spending hours there. It's the kind of dish that makes people think you're more adventurous than you actually are.
Recipe FAQs
- → Can I make these naan pizzas ahead of time?
You can marinate the chicken up to 24 hours in advance and prepare the tzatziki sauce a day ahead. Assemble and bake just before serving for the crispiest results. The naan will become soggy if assembled too early.
- → What can I substitute for naan bread?
Pita bread, flatbread, or store-bought pizza dough work well. For a gluten-free option, use gluten-free flatbreads or a cauliflower crust base.
- → How do I store leftover portions?
Store assembled but unbaked flatbreads in the refrigerator for up to 24 hours. Bake when ready to serve. Leftover baked portions can be refrigerated for 2-3 days and reheated in a 350°F oven for 5-7 minutes.
- → Can I grill these instead of baking?
Yes, grill the naan bread directly on medium-high heat for 2-3 minutes per side until crisp and lightly charred. Add toppings, close the lid, and grill for another 3-5 minutes until cheese melts.
- → What other toppings work well with this combination?
Spinach, artichoke hearts, roasted red peppers, sun-dried tomatoes, or grilled eggplant make excellent additions. Fresh basil or mint can replace or complement the dill.
- → Is the tzatziki drizzle essential?
The tzatziki provides a cool, creamy contrast that balances the tangy lemon chicken and salty feta. If unavailable, a simple Greek yogurt mixed with lemon juice, garlic, and herbs works as a quick alternative.