Greek Chicken Tzatziki Pizza – Bright, Fresh, and Weeknight Easy

This pizza hits all the right notes: juicy chicken, cool tzatziki, and crisp veggies on a golden crust. It delivers big flavor without fussy steps, and it feels lighter than classic red-sauce pies. The creamy, garlicky sauce plays beautifully with tangy feta and briny olives.

If you love Mediterranean flavors and a simple weeknight win, this one’s for you. It’s a crowd-pleaser that still feels fresh and homemade.

Why This Recipe Works

We swap heavy tomato sauce for tzatziki, a yogurt-based sauce that brings freshness and keeps the crust from feeling greasy. Seasoned chicken adds satisfying protein without overpowering the other toppings.

A mix of crisp vegetables (like cucumber, tomato, and red onion) adds color and snap, while feta and olives bring salt and richness. Baking the crust and chicken hot and fast keeps everything tender and bright.

Shopping List

• Pizza dough (store-bought or homemade, 12–14 inches)
• Cooked chicken (grilled or rotisserie), about 2 cups, chopped or shredded
• Olive oil
• Garlic (2–3 cloves)
• Dried oregano and/or Greek seasoning
• Salt and black pepper
• Mozzarella, low-moisture, shredded (1–1½ cups)
• Feta cheese, crumbled (½ cup)
• Kalamata olives, pitted and sliced (¼–⅓ cup)
• Red onion, thinly sliced
• Cherry tomatoes, halved or sliced
• Cucumber, diced or thinly sliced
• Fresh dill and/or parsley, chopped
• Lemon (zest and juice)
• Tzatziki (store-bought or homemade; see note below)

Optional add-ins: baby spinach, artichoke hearts, pepperoncini, sun-dried tomatoes, or a drizzle of honey.

Quick homemade tzatziki: Mix 1 cup Greek yogurt, ½ cup finely grated and squeezed cucumber, 1 small minced garlic clove, 1 tablespoon olive oil, 1–2 teaspoons lemon juice, 1 tablespoon chopped dill, and a pinch of salt.

Instructions

1. Prep the oven and surface. Place a pizza stone or inverted baking sheet on the middle rack and preheat to 500°F (260°C) for 30 minutes. Lightly flour a piece of parchment or your counter.
2. Season the chicken. Toss cooked chicken with 1 tablespoon olive oil, 1 minced garlic clove, ½ teaspoon dried oregano, a pinch of lemon zest, salt, and pepper.

   This wakes up the flavor and keeps the meat juicy.

3. Shape the dough. Stretch or roll the dough into a 12–14 inch round. If it resists, let it rest 5 minutes, then continue. Transfer to parchment for easy sliding.
4. Par-bake the crust (optional but helpful). Brush lightly with olive oil and bake on the hot stone/sheet for 3–5 minutes until just puffed.

   This ensures a crisp base under the tzatziki.

5. Add a light cheese base. Sprinkle the par-baked crust with half the mozzarella. This forms a barrier so the sauce doesn’t soak in.
6. Top with chicken and savory elements. Scatter the seasoned chicken, red onion slices, and olives evenly. Add the remaining mozzarella and half the feta.
7. Bake until golden. Slide the pizza back into the oven and bake 8–10 minutes, until the cheese melts and the crust is deeply golden at the edges.
8. Finish with fresh toppings. Let the pizza rest 2–3 minutes.

   Dollop or drizzle tzatziki over the top (about ½–¾ cup). Add tomatoes, cucumber, remaining feta, and a sprinkle of dill/parsley. Squeeze a little lemon juice and add a zest pinch for brightness.

   Finish with a light olive oil drizzle and black pepper.

9. Slice and serve. Cut into 6–8 slices. Serve extra tzatziki on the side for dipping.

Storage Instructions

• Refrigerate: Store leftover slices in an airtight container for up to 3 days. Keep any extra tzatziki separate.
• Reheat: Warm slices on a baking sheet at 375°F (190°C) for 8–10 minutes or in a skillet over medium heat with a lid for 3–5 minutes.

  Add fresh cucumber, tomato, and a spoon of tzatziki after reheating.

• Freeze: Freeze baked pizza (without fresh toppings or tzatziki) for up to 2 months. Reheat from frozen at 400°F (205°C) until hot and crisp, then add fresh toppings and sauce.

Health Benefits

• Lean protein: Chicken breast or rotisserie white meat helps keep the meal filling without excess saturated fat.
• Probiotics and calcium: Greek yogurt in tzatziki brings gut-friendly cultures and bone-supporting calcium.
• Vegetable variety: Cucumber, tomatoes, and onions add fiber, hydration, and antioxidants like lycopene and quercetin.
• Heart-healthy fats: Olive oil and olives offer monounsaturated fats that support cardiovascular health.
• Balanced bite: The combo of protein, carbs, and fat helps steady energy and satiety.

Pitfalls to Watch Out For

• Wet crust: Too much tzatziki before baking will make the base soggy. Bake the cheese and chicken first, then add tzatziki after.
• Overloading toppings: Piling on too many fresh veggies can weigh the crust down.

  Keep it balanced.

• Under-seasoned chicken: Plain chicken tastes flat. Season with garlic, oregano, salt, pepper, and a touch of lemon.
• Cold dough: Dough straight from the fridge resists stretching. Let it sit at room temp 30–45 minutes.
• Watery cucumbers: If making tzatziki, squeeze the grated cucumber very well to avoid runny sauce.

Recipe Variations

• Lemon-Herb Chicken: Marinate raw chicken in lemon juice, olive oil, oregano, and garlic; grill, then slice for topping.
• Spicy Kick: Add red pepper flakes to the chicken, or finish the pizza with a drizzle of hot honey or harissa oil.
• Veggie-Forward: Skip chicken and load on spinach, artichokes, roasted red peppers, and extra feta.
• Whole-Wheat or Cauliflower Crust: Swap the base for extra fiber or a gluten-free option.
• Hummus Swirl: After baking, add small dollops of hummus along with tzatziki for extra creaminess and plant protein.
• Herb Upgrade: Finish with fresh mint and dill for a brighter, more aromatic finish.

FAQ

Can I use naan or flatbread instead of pizza dough?

Yes.

Use store-bought naan or flatbreads for a faster option. Bake at 425°F (220°C) for 5–7 minutes with cheese and chicken, then finish with tzatziki and fresh toppings.

Is store-bought tzatziki okay?

Absolutely. Choose a thicker brand to prevent sogginess.

If it’s runny, stir in a spoonful of Greek yogurt to thicken.

What cheese works best?

Low-moisture mozzarella gives melt and stretch, while feta adds salty punch. A blend of the two keeps the pizza balanced and not greasy.

Can I make it dairy-free?

Use a dairy-free shredded mozzarella and a plant-based yogurt for the tzatziki. Choose a thicker coconut or almond yogurt and season well with lemon, dill, and garlic.

How do I cook the chicken if I don’t have leftovers?

Season raw chicken cutlets with olive oil, salt, pepper, and oregano.

Pan-sear over medium-high heat 3–4 minutes per side or roast at 425°F (220°C) for 12–15 minutes, then rest and slice.

What wines pair well with this pizza?

A crisp white like Sauvignon Blanc or Assyrtiko cuts through the creamy tzatziki. For red, try a light, chillable style like Beaujolais.

How can I make the crust extra crispy?

Preheat a pizza stone thoroughly, par-bake the crust, and avoid heavy sauces before baking. A final minute directly on the oven rack also helps.

Can I grill this pizza?

Yes.

Grill one side of the stretched dough over medium-high heat until set, flip, add cheese and chicken, cover to melt, then remove and finish with tzatziki and fresh toppings off the heat.

Is this recipe kid-friendly?

Usually, yes. Keep onions mild and go light on olives if kids are sensitive to briny flavors. Serve extra tzatziki for dipping—it’s often a hit.

What can I use instead of olives?

Try capers, roasted red peppers, or marinated artichokes for briny, savory notes without olives.

Wrapping Up

This Greek Chicken Tzatziki Pizza brings bright flavors, easy steps, and a satisfying balance of textures.

With a crisp crust, seasoned chicken, and cool, creamy tzatziki, it’s both comforting and fresh. Keep the toppings light, finish with plenty of herbs and lemon, and you’ll have a weeknight favorite that feels restaurant-worthy. Enjoy it hot from the oven with a simple salad and a squeeze of lemon on the side.