The first time I pulled a bubbling Tzatziki Chicken Pizza out of my oven, my kitchen smelled like a Greek bistro collided with a classic pizzeria (in the best way). Creamy tzatziki sauce instead of tomato, juicy marinated chicken, and all those crisp veggies? Game-changer. I’ll be honest—pizza night at my house has never been the same since I stumbled on this gem.
This Tzatziki Chicken Pizza recipe came about on a random Tuesday when I had leftover grilled chicken and a big tub of homemade tzatziki sitting in the fridge (leftover from a summer cookout, you know how those go). I was craving something comforting but with a twist, and, well, who says you can’t put tzatziki on pizza? One bite in and I was hooked. It’s everything you love about Mediterranean flavors—fresh, tangy, herby—on a golden, crispy crust. Plus, it’s ready in just 30 minutes, which is honestly the best part for busy weeknights.
I’ve tested this recipe more times than I can count (it’s now a staple for family movie nights and last-minute guests). It’s perfect for anyone who wants big flavor without fuss—kids devour it, adults rave, and I get to sneak in extra veggies. Whether you’re looking to shake up your pizza routine, impress your friends with a unique dinner, or just enjoy something ridiculously tasty, this Tzatziki Chicken Pizza is your new go-to. Trust me, you won’t look at pizza the same way again.
Why You’ll Love This Recipe
- Quick & Easy: This Tzatziki Chicken Pizza comes together in under 30 minutes—yes, really! Perfect for those nights when you want something special but don’t want to spend hours in the kitchen.
- Simple Ingredients: No need for a special trip to the store. You probably have everything right at home: pizza dough, cooked chicken, a few veggies, and that irresistible tzatziki sauce.
- Perfect for Any Occasion: Whether it’s a cozy family dinner, a casual get-together, or an impressive main for your next potluck, this pizza fits right in.
- Crowd-Pleaser: Kids love the creamy sauce, adults appreciate the bold Mediterranean flavors, and picky eaters tend to go back for seconds.
- Unbelievably Delicious: The combo of tangy tzatziki, tender chicken, and melty cheese on a crispy crust? It’s honestly next-level comfort food with a fresh twist.
What sets this Tzatziki Chicken Pizza recipe apart? For starters, swapping traditional tomato sauce for tzatziki isn’t just clever—it’s delicious. The sauce keeps the pizza moist and adds a creamy, tangy layer that plays perfectly with the seasoned chicken. I also love loading it up with colorful veggies like red onion, cucumber, and cherry tomatoes for crunch and freshness (plus, it looks gorgeous). And if you’re like me and love experimenting, you’ll appreciate that this pizza is endlessly customizable—try different cheeses, add olives, or sprinkle with fresh dill for a burst of herby flavor.
Honestly, this isn’t just another pizza recipe. It’s an invitation to try something new, to travel (at least with your taste buds), and to enjoy a meal that feels both familiar and exciting. I always say, food should make you happy—and this one delivers, every single time.
Ingredients Needed
This recipe uses simple, fresh ingredients to pack in flavor and texture without any complications. Most are pantry staples or easy-to-find produce, making this Tzatziki Chicken Pizza a weeknight win.
- For the Pizza Base:
- 1 ball pizza dough (store-bought or homemade, about 12 oz/340g; I love using refrigerated dough for speed, but homemade is wonderful if you have time)
- 1 tablespoon olive oil (for brushing the crust, adds crispiness and flavor)
- For the Tzatziki Sauce:
- 1/2 cup (120g) tzatziki sauce (homemade or store-bought; I usually whip up a quick version with Greek yogurt, cucumber, lemon juice, garlic, and dill)
- For the Chicken:
- 1 cup (150g) cooked chicken breast, shredded or chopped (grilled, rotisserie, or leftover baked chicken all work)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
- 1/4 teaspoon garlic powder
- Pinch salt and black pepper
- 1 teaspoon lemon juice (optional, but adds brightness)
- For the Toppings:
- 1 cup (120g) shredded mozzarella cheese (for that classic pizza stretch!)
- 1/4 cup (30g) crumbled feta cheese (adds tang and saltiness—skip if you’re dairy-free)
- 1/4 red onion, thinly sliced (for crunch and color)
- 1/2 cup (75g) cherry tomatoes, halved
- 1/4 cup (25g) cucumber, thinly sliced (English cucumber is my pick for less bitterness)
- 1/4 cup (35g) Kalamata olives, pitted and sliced (optional, but so good!)
- 2 tablespoons fresh dill or parsley, chopped (for garnish and a pop of green)
Ingredient tips: I usually grab Bellwether Farms or local Greek yogurt for the tzatziki base—thick and creamy is key. Small, firm cucumbers are less watery. If you need gluten-free, use your favorite gluten-free pizza crust. Vegan or dairy-free? Use vegan tzatziki and plant-based cheeses. No chicken? Rotisserie turkey or even roasted chickpeas can step in.
I love how flexible this Tzatziki Chicken Pizza is—swap the toppings with what’s in season or what you have on hand. Roasted red peppers, artichoke hearts, or even a handful of spinach work beautifully. Honestly, you can’t mess it up!
Equipment Needed
- Baking sheet or pizza stone: Either works, but a pizza stone gives the crispiest crust (I use an old stone I’ve had for years—totally worth it if you love homemade pizza).
- Rolling pin or your hands: To shape the dough. No rolling pin? Use a wine bottle (don’t ask how many times I’ve done that!).
- Mixing bowls: For tossing chicken and prepping toppings.
- Measuring cups and spoons: For accuracy, especially with spices and cheese.
- Sharp knife and cutting board: For prepping veggies and slicing the finished pizza.
- Pastry brush: For brushing olive oil on the crust (a spoon works in a pinch).
- Oven mitts: Safety first—pans get hot!
If you’re short on equipment, don’t stress. You can bake your pizza on an upside-down baking sheet if you don’t have a stone. Even a cast iron skillet makes a fantastic deep-dish version. Just remember to let your pizza stone preheat in the oven for at least 30 minutes if you’re using one (makes a world of difference for that crispy bottom!). And for budget-friendly tools, most big box stores sell awesome pizza stones for under $20.
Preparation Method
- Preheat and Prep: Preheat your oven to 475°F (245°C). If using a pizza stone, place it on the middle rack while the oven heats—let it get super hot for at least 30 minutes. If using a baking sheet, lightly oil or line with parchment.
- Prepare the Chicken: In a small bowl, toss 1 cup (150g) cooked chicken with 1/2 teaspoon oregano, 1/4 teaspoon garlic powder, a pinch of salt and pepper, and 1 teaspoon lemon juice. Let it marinate while you prep the rest (gives the chicken a fresh, herby kick).
- Shape the Dough: On a lightly floured surface, stretch or roll your pizza dough into a 12-inch (30cm) round (or whatever shape fits your pan—no judgments!). If the dough springs back, let it rest for 5 minutes, then try again. Place on a parchment-lined baking sheet or a floured pizza peel if using a stone.
- Brush and Sauce: Brush 1 tablespoon olive oil over the crust’s surface and edges for crispiness. Spread 1/2 cup (120g) tzatziki sauce evenly over the dough, leaving a 1/2-inch border for the crust. The sauce may look thin, but it thickens as it bakes.
- Layer the Toppings: Sprinkle 1 cup (120g) shredded mozzarella over the tzatziki. Evenly distribute the seasoned chicken. Top with 1/4 cup (30g) feta, 1/4 sliced red onion, 1/2 cup (75g) cherry tomatoes (cut side up), 1/4 cup (25g) cucumber slices, and 1/4 cup (35g) sliced Kalamata olives if using.
- Bake: Transfer the pizza to the oven. Bake for 12–15 minutes, or until the crust is golden and cheese is bubbly and starting to brown. If using a pizza stone, slide the pizza (with parchment) directly onto the stone for the crispiest bottom.
- Finishing Touches: Remove from the oven and let the pizza cool for 2 minutes (it helps the cheese set and keeps you from burning your mouth—learned that the hard way). Sprinkle with 2 tablespoons fresh dill or parsley.
- Slice and Serve: Use a sharp knife or pizza cutter to slice into 6–8 pieces. Serve hot, and don’t forget extra tzatziki for dipping!
Troubleshooting: If your dough tears, pinch it back together and patch with a bit more dough. If the veggies release too much water, blot with a paper towel before baking. Crust not browning? Move it to a lower oven rack for the last few minutes.
Tip: Prep all toppings while the oven preheats, and let your dough come to room temperature for easy stretching. Honestly, it makes pizza night feel so much smoother!
Cooking Tips & Techniques
- Don’t Overload the Pizza: Too many toppings can make the crust soggy. Stick to an even layer so everything bakes up crisp and golden.
- Preheat Your Oven (and Stone): I know, it’s tempting to rush, but a fully preheated oven (and stone, if you have one) makes all the difference for that pizzeria-style crust. Give it a good 30 minutes, trust me.
- Use Leftover Chicken: Rotisserie or meal-prepped chicken works beautifully. If you’re starting from scratch, season and grill a chicken breast while the oven heats.
- Mozzarella on the Bottom: Putting mozzarella under the other toppings helps glue everything together and keeps the veggies from burning.
- Pat Veggies Dry: Cucumbers and tomatoes can release water. Pat them dry with a paper towel before adding to the pizza for a crispier finish.
- Let it Rest: Just 2–3 minutes after baking lets the cheese set up and makes slicing neater. (I’ve rushed this and ended up with a gooey mess—delicious, but messy.)
- Multitask: While the pizza bakes, whip up a quick Greek salad or pour a glass of chilled white wine for yourself. Makes dinnertime feel extra special.
My biggest mistake early on? Piling on too much tzatziki and ending up with a soggy bottom. Less is more—spread a thin, even layer, and serve extra on the side for dipping! Consistency is all about balance, and honestly, after a couple of tries, you’ll find your perfect combo.
Variations & Adaptations
- Gluten-Free: Use your favorite gluten-free pizza crust (most stores carry great options now). I’ve made this with a cauliflower crust, and it’s surprisingly awesome.
- Vegetarian: Swap the chicken for roasted chickpeas, artichoke hearts, or extra veggies like zucchini and bell peppers. It still packs a ton of flavor, promise.
- Extra Spicy: Sprinkle with red pepper flakes or drizzle with a little harissa before serving for a fun kick.
- Different Cheeses: Try goat cheese instead of feta, or a blend of mozzarella and provolone for a creamier melt.
- Allergy-Friendly: Use dairy-free tzatziki and mozzarella for a completely dairy-free pizza. Skip the feta, or use a vegan alternative.
One of my favorite twists is adding thinly sliced grilled eggplant in the summer—so hearty and satisfying. If you want to switch up the cooking method, you can even bake this pizza on the grill (covered, indirect heat, about 12–15 minutes). It gets that smoky char that’s just unbeatable.
Serving & Storage Suggestions
I like to serve Tzatziki Chicken Pizza hot from the oven, sliced into wedges with a sprinkle of fresh herbs. It pairs beautifully with a simple Greek salad (think cucumbers, tomatoes, olives, and feta) and a glass of crisp white wine or sparkling water with lemon. For a fun twist, serve with extra tzatziki on the side for dipping or spreading on the crust.
Leftovers (if you have any!) keep well in the fridge for up to 3 days. Store slices in an airtight container, layered with parchment paper so they don’t stick. To reheat, pop in a 375°F (190°C) oven for about 7–10 minutes or use a toaster oven for a quick crisp. The flavors actually get even better as they meld—seriously!
For longer storage, wrap slices tightly and freeze for up to a month. Reheat straight from frozen at 400°F (205°C) for 12–15 minutes. The crust stays surprisingly crisp, and it’s a lifesaver for busy nights.
Nutritional Information & Benefits
Each slice of Tzatziki Chicken Pizza (assuming 8 slices per pizza) has approximately:
- Calories: 210
- Protein: 14g
- Fat: 8g
- Carbohydrates: 19g
This recipe is packed with lean protein from chicken and Greek yogurt-based tzatziki, plus fiber and vitamins from fresh veggies. It’s a lighter take on classic pizza, with less saturated fat and more Mediterranean-inspired nutrients (like calcium, vitamin C, and potassium). You can make it gluten-free or dairy-free with simple swaps. Just watch out for dairy and gluten if you have sensitivities.
I love how this pizza feels indulgent but still fits into a balanced meal plan—especially when paired with a big salad. It’s a win for taste buds and wellness, honestly.
Conclusion
If you’re craving something new for dinner but don’t want to spend hours in the kitchen, this Tzatziki Chicken Pizza recipe is your answer. It’s bold, fresh, and comforting—all at once. I love it for its quick prep, big flavors, and how it’s always a hit with family and friends.
Don’t be afraid to tweak the toppings or experiment with your favorite veggies and cheeses. That’s the fun of homemade pizza—you get to make it your own! For me, this recipe is a reminder that even the simplest ingredients can create something memorable.
Give this Tzatziki Chicken Pizza a try and let me know how you like it! Share your variations, drop a comment with your favorite topping combos, or tag your creations on social media. Here’s to more adventurous (and delicious) pizza nights!
Frequently Asked Questions
Can I use store-bought tzatziki sauce for this pizza?
Absolutely! Store-bought tzatziki works great and saves time. If you have a favorite brand, go for it—just make sure it’s thick so it doesn’t make the pizza soggy.
What’s the best way to cook the chicken for this recipe?
Grilled, baked, or rotisserie chicken all work well. I often use leftover grilled chicken or grab a rotisserie chicken when I’m in a rush. Just make sure it’s well-seasoned for the best flavor.
Can I make this Tzatziki Chicken Pizza ahead of time?
Yes! You can prep all the toppings and even assemble the pizza up to a few hours ahead. Keep it covered in the fridge, then bake right before serving. Leftovers reheat beautifully, too.
Is this pizza good for meal prep?
Definitely. Bake the pizza, cool completely, and slice. Store in the fridge or freezer, then reheat as needed. It makes a great grab-and-go lunch or fast dinner.
What other toppings go well with Tzatziki Chicken Pizza?
Try roasted red peppers, artichoke hearts, spinach, or even a sprinkle of pine nuts. You can get creative—these Mediterranean flavors play well with lots of veggies and cheeses!
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Tzatziki Chicken Pizza
- Total Time: 30 minutes
- Yield: 1 pizza (6–8 slices) 1x
Description
This Tzatziki Chicken Pizza swaps classic tomato sauce for creamy, tangy tzatziki and is loaded with juicy marinated chicken and fresh Mediterranean veggies. Ready in just 30 minutes, it’s a quick, flavorful twist on pizza night that everyone will love.
Ingredients
- 1 ball pizza dough (about 12 oz, store-bought or homemade)
- 1 tablespoon olive oil
- 1/2 cup tzatziki sauce (homemade or store-bought)
- 1 cup cooked chicken breast, shredded or chopped
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
- 1/4 teaspoon garlic powder
- Pinch salt and black pepper
- 1 teaspoon lemon juice (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced (optional)
- 2 tablespoons fresh dill or parsley, chopped
Instructions
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it on the middle rack and let it heat for at least 30 minutes. If using a baking sheet, lightly oil or line with parchment.
- In a small bowl, toss the cooked chicken with oregano, garlic powder, salt, pepper, and lemon juice. Let it marinate while you prep the rest.
- On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Place on a parchment-lined baking sheet or floured pizza peel if using a stone.
- Brush olive oil over the crust’s surface and edges. Spread tzatziki sauce evenly over the dough, leaving a 1/2-inch border.
- Sprinkle mozzarella cheese over the tzatziki. Evenly distribute the seasoned chicken. Top with feta, red onion, cherry tomatoes, cucumber slices, and olives if using.
- Transfer the pizza to the oven. Bake for 12–15 minutes, or until the crust is golden and cheese is bubbly and starting to brown.
- Remove from the oven and let the pizza cool for 2 minutes. Sprinkle with fresh dill or parsley.
- Slice into 6–8 pieces and serve hot, with extra tzatziki for dipping if desired.
Notes
For best results, preheat your oven and pizza stone thoroughly. Pat veggies dry to avoid a soggy crust. Use gluten-free or dairy-free alternatives as needed. Don’t overload with toppings for a crispier pizza. Let the pizza rest a couple of minutes before slicing for neater pieces.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 210
- Sugar: 2
- Sodium: 480
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 19
- Fiber: 1
- Protein: 14
Keywords: tzatziki chicken pizza, Mediterranean pizza, easy dinner, homemade pizza, Greek pizza, quick pizza recipe, chicken pizza, weeknight dinner, family pizza night
