If you love fresh Mediterranean flavors, this tzatziki chicken pizza will become your new weeknight obsession. Creamy, tangy tzatziki meets juicy marinated chicken, crisp vegetables, and a warm golden crust. It tastes like your favorite Greek salad transformed into a hot, melty, irresistible pizza simple enough for a busy evening yet impressive enough for guests.
Table of Contents
Tzatziki Chicken Pizza Ingredients
Recipe Card
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4
Calories: 465 per serving
Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 prepared pizza dough or 1 large flatbread
- 1 cup shredded mozzarella
- 1/4 cup crumbled feta
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thin-sliced red onion
- 1/3 cup diced cucumbers
- 2 tbsp chopped fresh dill
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/3 cup grated cucumber, squeezed dry
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- Pinch of salt & pepper
How to Make Tzatziki Chicken Pizza
- Marinate the chicken: Combine olive oil, garlic, oregano, salt, and pepper. Toss chicken to coat and let sit while preparing the sauce.
- Make the tzatziki: Stir Greek yogurt, cucumber, lemon juice, garlic, olive oil, dill, salt, and pepper. Refrigerate.
- Cook the chicken: Heat a skillet over medium-high and cook chicken 5–6 minutes until golden and cooked through.
- Prepare the crust: Roll pizza dough onto a sheet pan or preheat flatbread. Bake 5 minutes at 450°F to set the base.
- Add toppings: Spread half the tzatziki over the crust. Add mozzarella, chicken, tomatoes, and red onion.
- Bake: Return to oven for 7–8 minutes until cheese melts and edges brown.
- Finish: Drizzle remaining tzatziki, sprinkle cucumbers, feta, and fresh dill. Slice and serve warm.
Substitutions & Dietary Swaps
- Gluten-free: Use gluten-free flatbread or crust.
- Dairy-free: Swap Greek yogurt with coconut yogurt and use dairy-free feta and mozzarella.
- Low-carb: Serve on a cauliflower crust.
- Protein swaps: Use rotisserie chicken, turkey breast, or grilled shrimp.
Chef’s Pro Tips
- Drain the grated cucumber well excess water thins the tzatziki.
- Prebaking the crust prevents sogginess under the creamy sauce.
- For extra char, broil the pizza for the last 1–2 minutes.
- Use fresh dill for authentic Greek flavor.
Make Ahead, Storage & Reheating
- Make Ahead: Prepare chicken and tzatziki 24 hours in advance.
- Storage: Keep leftovers refrigerated for up to 3 days.
- Reheating: Rewarm at 375°F for 5–7 minutes. Avoid microwaving it softens the crust.
Troubleshooting & Common Mistakes
- Watery sauce? Squeeze cucumber thoroughly and use full-fat yogurt.
- Crust too soft? Prebake longer or use a pizza stone.
- Bland flavor? Add extra lemon, garlic, or dill to the tzatziki.
- Dry chicken? Slice thin and avoid overcooking.
Flavor Pairings & Serving Suggestions
This tzatziki chicken pizza pairs beautifully with bright Mediterranean flavors. For a full menu, try it with:
Tzatziki Chicken Pizza
Ingredients
Equipment
Method
- In a medium bowl, combine the olive oil, minced garlic, dried oregano, salt, and black pepper. Add the sliced chicken and toss to coat. Let marinate while you prepare the tzatziki sauce.
- In another bowl, make the tzatziki by mixing the Greek yogurt, grated and squeezed cucumber, lemon juice, grated garlic, olive oil, chopped dill, salt, and pepper until smooth. Refrigerate until ready to use.
- Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat.
- Preheat your oven to 450°F (230°C). Roll out the pizza dough on a lightly floured surface and transfer to a baking sheet or preheated pizza stone. Par-bake the crust for about 5 minutes until just set.
- Spread about half of the tzatziki sauce over the par-baked crust, leaving a small border. Top with shredded mozzarella, cooked chicken, halved cherry tomatoes, and sliced red onion.
- Return the pizza to the oven and bake for 7–8 minutes, or until the cheese is melted and the edges are golden brown. If desired, broil for 1–2 minutes for extra color.
- Remove from the oven and drizzle with the remaining tzatziki sauce. Sprinkle with diced cucumber, crumbled feta, and extra fresh dill. Slice and serve immediately.
Notes
Frequently Asked Questions
Can I use store-bought tzatziki?
Yes! just choose a thick, high-quality brand.
Can this be grilled instead of baked?
Absolutely. Grill crust 2 minutes per side, add toppings, then grill until cheese melts.
Can I make this with naan?
Naan works perfectly for quick personal pizzas.
Is this recipe kid-friendly?
Yes! Simply reduce red onion or garlic if preferred.
Can I freeze the pizza?
Freeze without cucumbers or fresh dill, then add after reheating.
Can I use leftover grilled chicken?
Yes! just slice thin and warm slightly before topping.
What cheese works best?
Mozzarella melts well, while feta adds salty brightness.
Conclusion
This fresh, flavorful tzatziki chicken pizza brings together all the best Mediterranean ingredients into one irresistible bite. Whether you’re cooking for family or entertaining guests, this recipe delivers color, texture, and creamy herb-packed goodness every time. Try it tonight and discover your new favorite easy dinner!