Save to Pinterest There's something about the way lemon and feta play together that made me stop buying traditional pizza altogether. My neighbor dropped off a bag of fresh lemons from her tree one afternoon, and I had a half-empty container of feta sitting in my fridge that needed rescuing. I thought, why not build a pizza around those two instead of the usual suspects? That first naan-based experiment turned into something I now make almost weekly, and everyone who tries it asks for the recipe before they've even finished their first bite.
I made these for my book club last spring, and what started as appetizers became the entire conversation. One friend who claims she doesn't like olives ate three pieces before admitting she'd been wrong about them her whole life. That moment, watching someone's mind change over food, is exactly why I keep cooking.
Ingredients
- Boneless, skinless chicken breasts (2): Cut into small cubes so they cook evenly and mingle with the toppings instead of dominating the pizza.
- Olive oil (3 tablespoons total): Extra virgin for the tzatziki and regular for cooking keeps costs reasonable without sacrificing flavor.
- Lemon (1): Both zest and juice matter here—the zest adds brightness to the marinade, the juice keeps everything tasting sharp and alive.
- Garlic (3 cloves total): Two for the chicken marinade, one for tzatziki, because garlic belongs in both places.
- Dried oregano (1 teaspoon): This single spice bridges Greek flavors together and makes the kitchen smell instantly Mediterranean.
- Salt and pepper: Season the chicken generously; you'll taste the difference in every bite.
- Naan breads (4): Store-bought is perfectly fine and actually preferable for consistency—they're your pizza foundation and deserve to be sturdy.
- Mozzarella cheese (1.5 cups shredded): The melting agent that holds everything together and creates those slightly crispy, slightly gooey edges.
- Feta cheese (3/4 cup crumbled): Don't skip this or substitute it; feta's briny saltiness is what makes this pizza taste like nothing else.
- Kalamata olives (1/2 cup pitted and sliced): They're salty little flavor bombs that punch through every other ingredient.
- Red onion (1/2 small, thinly sliced): Raw onion adds a gentle bite and slight sweetness that balances the saltiness.
- Cherry tomatoes (1/2 cup halved): Optional but worth including for color and a burst of acidity when you bite into them.
- Greek yogurt (3/4 cup): Full-fat is essential for the tzatziki; it creates that luxurious cooling effect.
- Cucumber (1/2 cup grated and drained): Squeeze it well after grating so the tzatziki doesn't become watery and dilute the flavor.
- Fresh dill (1 tablespoon chopped): This herb is what tells your palate this is a Greek-inspired dish, not just any pizza.
- Fresh parsley or dill (for garnish): A small handful of fresh herbs at the end wakes everything up and makes it look restaurant-quality.
- Lemon wedges (for serving): They're not just decoration—squeezing them over the finished pizza adds brightness to every last bite.
Instructions
- Build the marinade and season your chicken:
- Whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Add your chicken cubes and toss until every piece is coated, then let it sit for at least 15 minutes while you prep everything else.
- Start your oven and line your baking sheet:
- Preheat to 425°F (220°C) and line a large baking sheet with parchment paper so cleanup becomes effortless.
- Make the tzatziki while waiting:
- Mix Greek yogurt, finely grated cucumber (squeezed dry), fresh dill, lemon juice, minced garlic, salt, and pepper in a small bowl. Taste it and adjust the lemon juice or salt until it feels bright and balanced, then refrigerate.
- Cook the chicken until golden:
- Heat a skillet over medium-high heat and add the marinated chicken with all its marinade. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through with no pink inside. This step infuses the chicken with all that lemon and garlic flavor.
- Oil and arrange your naan:
- Place naan breads on your prepared baking sheet and brush them lightly with olive oil on both sides so they crisp up slightly in the oven.
- Layer your toppings thoughtfully:
- Start with a sprinkle of mozzarella on each naan, then distribute the cooked chicken evenly, add crumbled feta, sliced olives, thin red onion slices, and halved cherry tomatoes if you're using them. Don't overload or the naan will become soggy.
- Bake until melted and slightly crisp:
- Place in the oven for 10 to 12 minutes, watching until the cheese is bubbly and the naan edges show just a hint of golden brown. This is the moment everything comes together.
- Finish with tzatziki and herbs:
- Pull the pizzas from the oven and immediately drizzle them generously with cold tzatziki, scatter fresh parsley or dill over the top, and add lemon wedges to the side.
- Slice and serve while warm:
- Cut each pizza into thirds or quarters and serve immediately while the contrast between warm cheese and cool tzatziki is at its peak.
Save to Pinterest My partner and I have a tradition now where Friday nights mean these pizzas, and we've started inviting neighbors over. There's something about sharing food that tastes this effortlessly elegant that turns a casual meal into a moment.
Why This Tastes Like Something Special
The magic here is contrast—warm against cool, salty against bright, crispy against soft. Every single ingredient pulls its weight. The feta doesn't just sit there; it adds a tangy punch that wakes up your palate. The tzatziki cools everything down right when the heat of the oven still lingers. The lemon marinade doesn't fade into the background; it flavors the chicken so thoroughly that even the first bite tastes intentional and fresh.
Building Flavor Through Layers
I learned through trial and error that layering matters here. The mozzarella goes down first because it creates a barrier between the naan and moisture from the chicken, keeping the bread from getting soggy. Then the chicken and toppings stack on top, so you taste the feta and olives in the front of your mouth before the chicken's lemon-garlic flavor follows. It sounds like I'm overthinking it, but this order is why the pizza tastes balanced instead of muddled.
Making It Your Own
The beauty of this recipe is that it's flexible enough to bend to what you love. Roasted red peppers bring sweetness and visual drama, baby spinach adds earthiness, even grilled zucchini or chickpeas work beautifully if you're skipping the chicken. The framework stays strong because the feta, olives, and lemon are non-negotiable, but everything else is fair game. I've made versions with caramelized onions instead of raw ones, added crispy shallots for texture, even threw on some fresh mint once and it was unexpectedly perfect.
- Keep your tzatziki cold by making it ahead and chilling it, so it's refreshing against the warm pizza.
- Toast your naan briefly if they feel soft before topping them, just 2 minutes in a dry skillet, so they hold up to the toppings.
- Squeeze fresh lemon over everything right before eating, because that bright acidity is the final note that makes it all sing.
Save to Pinterest This pizza tastes like the Mediterranean showed up on your dinner plate, and somehow you made it happen in less than an hour. That's the kind of cooking magic worth repeating.
Recipe FAQs
- → Can I make this ahead of time?
Marinate the chicken up to 24 hours in advance. Prepare tzatziki a day ahead for flavors to meld. Assemble and bake just before serving for best texture.
- → What can I substitute for naan bread?
Pita bread, flatbread, or even store-bought pizza dough work well. For gluten-free options, use certified GF flatbread or cauliflower crust.
- → How do I store leftovers?
Store assembled pieces in an airtight container for up to 3 days. Reheat at 350°F for 8-10 minutes. Keep tzatziki separate and add after reheating.
- → Can I grill this instead of baking?
Yes! Grill naan for 2-3 minutes per side until marked, add toppings, close lid and cook 5-7 minutes until cheese melts and chicken heats through.
- → What wine pairs best?
A crisp Sauvignon Blanc, Assyrtiko, or Pinot Grigio complements the tangy feta and lemon. Light Greek whites or dry rosé also work beautifully.
- → Is the chicken fully cooked before baking?
Yes, cook chicken completely in the skillet until golden and reaches 165°F internally. The oven time melts cheese and crisps the naan, not cook the chicken.