Description
Alright, let’s get this out there — this is not your average pizza night. We’re flipping the script here. Think of this as the Mediterranean remix of pizza: instead of heavy dough and greasy cheese, we’re going with fluffy naan bread, fresh roasted veggies, juicy grilled chicken, and a tzatziki drizzle so creamy and herby it could charm your mother-in-law. It’s light, it’s loaded with flavor, and it somehow manages to feel healthy and indulgent at the same time. Honestly? This is the kind of dinner that makes you feel like a grown-up who knows what they’re doing… even if you’re just trying to use up what’s in the fridge. It’s bold, it’s balanced, it’s beautiful — and it comes together in like 30 minutes. You’re welcome.
Ingredients
Naan flatbreads (2–3, depending on how hungry you are)
1–2 grilled chicken breasts (sliced or shredded, pre-cooked or rotisserie is fine)
1 bell pepper (any color, sliced thin)
1 small red onion (sliced into thin half-moons)
1 zucchini (halved and sliced)
1 cup cherry tomatoes (halved)
1 cup baby spinach or arugula
A handful of Kalamata olives (optional, but they add a salty punch)
Olive oil (for roasting the veggies and brushing the naan)
1/2 cup tzatziki sauce (store-bought or homemade — Greek yogurt, cucumber, garlic, lemon juice, dill)
1/4 cup crumbled feta or shredded mozzarella (optional, but highly encouraged)
Fresh parsley or dill (chopped, for finishing)
Salt and pepper to taste
Red pepper flakes (if you like a little heat)
Instructions
Step 1: Roast the Veggies
Preheat your oven to 425°F (220°C). Grab a baking sheet, line it with parchment paper (if you’re not into scrubbing), and toss your sliced peppers, onions, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread them out — don’t crowd the pan — and roast for about 15–18 minutes until they’re soft, caramelized, and looking real pretty.
Step 2: Toast the Naan
While the veggies are doing their thing, get your naan ready. Brush each flatbread lightly with olive oil and warm them directly on the oven rack or a baking sheet for about 3–5 minutes. Just enough to make the edges crisp up a little without turning them into crackers.
Step 3: Build the Pizza
Take the naan out and start layering: spread a thin smear of tzatziki as your “sauce,” then pile on the roasted veggies, grilled chicken slices, and a sprinkle of cheese if you’re using it. Pop everything back into the oven for another 5–7 minutes, just until the cheese gets melty and the toppings are heated through.
Step 4: Finish Like a Pro
Once it’s out of the oven, go in with the finishing touches. Drizzle more tzatziki over the top like it’s your signature move. Sprinkle fresh parsley or dill. Add olives if you’re into that salty Mediterranean vibe. Hit it with red pepper flakes for a kick. Slice it up, serve warm or room temp, and act like you do this every Tuesday.
Notes
This naan pizza plays well with others. Pair it with a quick cucumber-tomato salad or even just a handful of crunchy pita chips and hummus on the side. For drinks? A cold sparkling water with lemon or a chilled glass of Sauvignon Blanc absolutely slaps. Want to go full mezze style? Serve it alongside some stuffed grape leaves or a few falafel balls. But honestly, it’s a full meal on its own — no extra fluff needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~420 kcal per serving
- Fat: ~14g
- Carbohydrates: ~38g
- Protein: ~30g