Tzatziki Chicken Pizza Recipe – Easy Greek Pita Pizza for Dinner

Name: Tzatziki Chicken Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Greek
Ingredients: 4 rounds pita bread (thick, sturdy, whole wheat preferred); 2 cups cooked chicken breast, chopped or shredded (grilled or rotisserie); 2 tablespoons olive oil; 2 tablespoons lemon juice (fresh preferred); 2 cloves garlic, minced; 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped); 1/2 teaspoon kosher salt (plus more to taste); 1/4 teaspoon black pepper (plus more to taste); 1/4 cup red onion, thinly sliced; 1/2 cup cherry tomatoes, halved; 1/2 cup cucumber, diced (Persian or English preferred); 1/4 cup Kalamata olives, sliced (optional); 1/2 cup crumbled feta cheese; 1 tablespoon fresh dill, chopped (plus more for garnish); For the Tzatziki Sauce:; 1 cup plain Greek yogurt (whole milk preferred, or dairy-free alternative); 1/3 cup grated cucumber, squeezed dry; 1 clove garlic, minced; 1 tablespoon lemon juice; 1 tablespoon extra-virgin olive oil; 1 tablespoon fresh dill, finely chopped; Kosher salt & black pepper, to taste

By:

Mala

September 2, 2025

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The first time I pulled a homemade Tzatziki Chicken Pizza out of my oven, my entire kitchen filled with the scent of sizzling chicken, fresh dill, and warm pita. It was one of those moments where you just have to pause, breathe it all in, and grin—because dinner is about to be way more exciting than usual. This easy Greek pita pizza recipe is my go-to for weeknights when regular pizza feels a bit, well, basic. The combination of juicy, herby chicken and creamy, garlicky tzatziki sauce is like a mini escape to a sunny Greek taverna—without leaving your kitchen.

I stumbled onto this tzatziki chicken pizza idea during a summer BBQ, when leftover grilled chicken and a tub of homemade tzatziki were staring at me from the fridge. With a stack of pita bread nearby, I figured, why not? Fast-forward to now, and this pizza is a family favorite—one that’s requested for everything from quick dinners to casual get-togethers (and, honestly, for lazy Sundays in pajamas).

What I love most is how this recipe balances comfort and freshness. The pita crust gets perfectly crisp around the edges, the chicken soaks up lemon and oregano, and that cool tzatziki drizzle brings everything together with a punch of flavor you just can’t fake. If you’re like me and crave bold, bright flavors but don’t always have time for complicated steps, this tzatziki chicken pizza is about to become your new obsession. Plus, it’s a crowd-pleaser for picky eaters, a sneaky way to add veggies, and totally customizable for different diets. After making this recipe dozens of times (and tweaking along the way), I can say with confidence: you’re going to want to bookmark this one!

Why You’ll Love This Tzatziki Chicken Pizza Recipe

After years of recipe testing and countless pizza nights (some more successful than others!), I’ve landed on this tzatziki chicken pizza as my top pick for flavor, ease, and all-around happiness at the dinner table. Here’s why you’ll be making it on repeat:

Quick & Easy: From fridge to table in about 30 minutes, including prep—no fancy dough-making, no stress. Perfect for busy weeknights when you want something homemade but fast.
Simple Ingredients: The base is just pita bread, and the toppings are all things you probably already have (hello, leftover chicken and a jar of pickles). No need for a special grocery run!
Perfect for Any Occasion: Whether it’s a speedy dinner, a game night with friends, or a fun kid-approved lunch, this Greek pita pizza fits the bill. You can even slice it up for a party appetizer.
Crowd-Pleaser: I’ve served this to toddlers, teens, and adults—everyone devours it. The flavors are familiar but exciting, and the customizable toppings mean everyone gets what they like.
Unbelievably Delicious: The contrast between the warm pita, juicy chicken, and cool, creamy tzatziki is downright addictive. The tang of feta cheese, the crunch of cucumber, and the hit of fresh herbs… let’s just say leftovers don’t last long.

What sets this recipe apart? For one, blending Greek flavors with pizza is just fun. I marinate the chicken with lemon, garlic, and oregano for extra punch (no bland bites here). Using pita as the crust means crispy edges and soft centers, plus less waiting around. And the tzatziki sauce—my not-so-secret weapon—ties it all together with fresh cucumber and dill. I’ve found that even people who “don’t like pizza” (who are these people?) love this twist.

Honestly, this is the kind of meal that makes you do a little happy dance in your kitchen. It’s wholesome but satisfying, and it feels special without requiring hours of work. If you love bold flavors, easy prep, and that feeling of bringing people together around a table, you’ll love this tzatziki chicken pizza.

Ingredients Needed for Flavorful Tzatziki Chicken Pizza

This recipe keeps things simple but packs in tons of Greek-inspired flavor. Here’s everything you need to make your own tzatziki chicken pizza at home:

Pita Bread (4 rounds) – Look for thick, sturdy pita (not the kind with a pocket). I love using whole wheat pita for extra flavor and fiber.
Cooked Chicken Breast (2 cups, chopped or shredded) – Grilled or rotisserie works great. I often use leftovers from my lemon-herb chicken, but even store-bought rotisserie chicken saves time.
Olive Oil (2 tablespoons) – Adds richness and helps crisp the pita. Go for extra-virgin if you can.
Lemon Juice (2 tablespoons, fresh preferred) – Brightens the chicken and brings out the Greek flavors.
Garlic (2 cloves, minced) – For that unmistakable punch. If you’re a garlic lover, feel free to add an extra clove.
Dried Oregano (1 teaspoon) – Classic Greek herb. If you have fresh, use 2 teaspoons chopped.
Kosher Salt & Black Pepper (to taste) – I use about 1/2 teaspoon salt and 1/4 teaspoon pepper, but adjust as you like.
Red Onion (1/4 cup, thinly sliced) – Adds a little bite and color. Soak in cold water if you want a milder flavor.
Cherry Tomatoes (1/2 cup, halved) – Juicy and bright. In winter, sun-dried tomatoes work well too.
Cucumber (1/2 cup, diced) – For topping and in the tzatziki. Persian or English cucumbers have fewer seeds.
Kalamata Olives (1/4 cup, sliced) – Totally optional, but adds a briny punch.
Crumbled Feta Cheese (1/2 cup) – Salty, creamy, and traditional. I usually buy a block and crumble it myself for best texture.
Fresh Dill (1 tablespoon, chopped) – For that signature tzatziki flavor. Mint or parsley works if you’re out of dill.

For the Tzatziki Sauce:

Greek Yogurt (1 cup, plain, whole milk preferred) – Thick and creamy. Dairy-free yogurt also works for a non-dairy option.
Grated Cucumber (1/3 cup, squeezed dry) – Use a box grater. The drier, the better—no watery sauce!
Garlic (1 clove, minced)
Lemon Juice (1 tablespoon)
Extra-Virgin Olive Oil (1 tablespoon)
Fresh Dill (1 tablespoon, finely chopped)
Kosher Salt & Black Pepper

If you’re missing something, don’t sweat it! Swap naan for pita, use plain yogurt instead of Greek, or toss in leftover veggies. That’s the beauty of this recipe—it flexes with what you’ve got.

Equipment Needed for Easy Greek Pita Pizza

Baking Sheet or Pizza Stone: – A standard rimmed baking sheet works great for baking multiple pitas at once. If you’re a crust fanatic, a pizza stone gets the bottom extra crispy, but it’s not essential.
Parchment Paper: – Prevents sticking and makes for easy cleanup.
Chef’s Knife and Cutting Board: – For chopping chicken, veggies, and herbs. I’ve tried using kitchen shears for the chicken—works in a pinch!
Mixing Bowls: – At least two: one for marinating chicken and another for mixing tzatziki.
Box Grater: – For grating cucumber. I’ve even used a microplane, but it gets a little mushy.
Measuring Cups and Spoons: – Accurate measuring helps the flavors balance, especially with lemon and herbs.
Spoon or Rubber Spatula: – For spreading sauce and toppings.

No pizza stone? No problem! I’ve used everything from cast iron pans to foil-lined trays. Just keep an eye on the bottom so nothing burns. For easy cleanup, parchment paper is your friend—I learned that after scrubbing cheese off my sheet pan one too many times. If you’re on a budget, all of these tools are basic kitchen staples—no need for fancy gadgets.

How to Make Tzatziki Chicken Pizza – Step-by-Step

Preheat the Oven: Set your oven to 425°F (220°C). If you have a pizza stone, place it in the oven as it heats for an extra-crispy crust. (Tip: Crank it up for that bakery-style crunch!)
Marinate the Chicken: In a medium bowl, toss 2 cups cooked chicken with 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it sit while you prep the rest—just 10 minutes is enough for great flavor.
Make the Tzatziki Sauce: In another bowl, combine 1 cup Greek yogurt, 1/3 cup grated and squeezed-dry cucumber, 1 clove minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped dill, and a pinch each of salt and pepper. Stir well. Taste and adjust lemon or salt if needed. (Don’t skip squeezing the cucumber—no one wants watery sauce!)
Prep the Toppings: Thinly slice 1/4 cup red onion, halve 1/2 cup cherry tomatoes, dice 1/2 cup cucumber, and slice 1/4 cup Kalamata olives. Crumble 1/2 cup feta cheese and chop extra dill if you like it herby.
Assemble the Pita Pizzas: Place 4 pita breads on a parchment-lined baking sheet. Brush the tops lightly with olive oil. Evenly distribute the marinated chicken over each pita. Sprinkle with sliced red onions, tomatoes, olives, and a generous sprinkle of feta.
Bake: Slide the tray onto the middle rack. Bake for 10-12 minutes, or until the pita edges are golden and the toppings are heated through. If you like a little char, broil for 1-2 minutes at the end (just watch closely!).
Top with Tzatziki and Fresh Veggies: Remove pizzas and let them cool a minute. Drizzle or dollop generous spoonfuls of tzatziki sauce over each pizza, then scatter with diced cucumber and extra dill.
Slice & Serve: Use a sharp knife or pizza cutter to slice each pita into wedges. Serve warm, with lemon wedges on the side if you like a little zing.

Prep Notes: If your pita is on the thin side, watch the oven—overbaking can make it too crunchy. If you’re making multiple pizzas, rotate the tray halfway through for even browning. And honestly, don’t stress if your toppings aren’t perfectly even. It all tastes amazing in the end.

Cooking Tips & Techniques for Perfect Greek Pita Pizza

Crispy Crust Secret: Brushing the pita with olive oil makes a world of difference. I once skipped this step—never again! It helps the pita get that golden, toasty edge without drying out.
Don’t Overload: It’s tempting to pile on extra toppings, but less is more here. Too much moisture from the veggies or tzatziki can make the pita soggy. If you want extra sauce, serve it on the side for dipping.
Use Pre-cooked Chicken: This keeps the recipe fast and foolproof. If you use raw chicken, make sure it’s cooked through before you top the pizzas.
Let the Pizza Rest: Give the pizza a minute or two to cool before slicing. The cheese sets, flavors meld, and you’ll avoid burning your mouth (trust me, I’ve been there!).
Troubleshooting Soggy Pita: If your pita is still soft in the middle, bake a minute or two longer. For extra insurance, bake the pitas plain for 2-3 minutes before adding toppings.
Make-Ahead Tzatziki: Tzatziki actually gets better as it sits. You can make it up to 2 days ahead and the flavors will deepen. Just give it a stir before using.
Batch Cooking: For larger groups, set up a “pizza bar” with toppings and let everyone build their own. It’s interactive and fun—just like a Greek pizza party!

The biggest lesson I’ve learned? Don’t sweat perfection. Some of my best pita pizzas have been a little messy on top but 100% delicious. If the crust is too crisp or the tzatziki runs a bit, it’s part of the homemade charm!

Variations & Adaptations for Tzatziki Chicken Pizza

Vegetarian Option: Swap the chicken for roasted chickpeas or grilled eggplant slices. Both soak up the spices and still taste incredible with tzatziki.
Low-Carb / Gluten-Free: Use gluten-free pita or a cauliflower pizza base. I tried this for a friend and it worked—just keep an eye on the baking time, as gluten-free bases can cook faster.
Spicy Greek Pizza: Add a sprinkle of crushed red pepper flakes or drizzle with hot honey before serving. If you’re feeling bold, try a spicy harissa yogurt drizzle instead of classic tzatziki!
Seasonal Veggies: In summer, load up with grilled zucchini or fresh bell peppers. In winter, roasted red peppers or marinated artichokes add a savory kick.
Dairy-Free: Use coconut yogurt for the tzatziki and skip the feta, or use a plant-based cheese. The flavors still shine!

One of my favorite personal twists is a “Greek BBQ Chicken Pizza”—just toss the chicken in a little smoky barbecue sauce before topping. It’s not traditional, but wow, it’s good! Don’t be afraid to play around—this is the kind of recipe that loves a little creativity.

Serving & Storage Suggestions

Serve your tzatziki chicken pizza hot from the oven, cut into wedges or squares. I like to finish with a handful of fresh dill and a squeeze of lemon juice for extra brightness. It’s perfect on its own, but pairs beautifully with a crisp Greek salad or a bowl of lemony orzo.

For drinks, chilled white wine, sparkling water with cucumber, or a simple iced tea all work great. If you want to make it a meal, add a side of roasted potatoes or hummus with veggies for dipping.

Leftovers? Store any extra pizza in an airtight container in the fridge for up to 3 days. The pita might soften, but a quick reheat in a 375°F (190°C) oven for 5-7 minutes crisps it right back up. Tzatziki sauce keeps separately in the fridge for 3-4 days—just stir before using. If you want to freeze, wrap the pita pizzas (without tzatziki) tightly and freeze for up to 2 months. Thaw and reheat, then top with fresh sauce and veggies.

Honestly, the flavors deepen overnight, so a cold slice straight from the fridge the next day is unexpectedly delicious!

Nutritional Information & Benefits

Each serving (one pita pizza with toppings and tzatziki) packs about 420 calories, 30g protein, 35g carbs, and 15g fat. The Greek yogurt in the tzatziki adds probiotics and extra protein, while the veggies bring in fiber and vitamins.

This tzatziki chicken pizza is naturally high-protein and can be made gluten-free by swapping the pita. It’s a lighter take on classic pizza, with less cheese and more fresh produce. Allergens to note: contains dairy (yogurt, feta) and gluten (pita)—but as mentioned, easy fixes are available.

From a wellness perspective, I love serving this to my family because it’s satisfying but not heavy, and everyone gets a veggie boost without a fuss. It’s proof that “pizza night” can be both fun and nourishing.

Conclusion: Why You Need This Tzatziki Chicken Pizza in Your Life

There’s just something special about the way this tzatziki chicken pizza brings together bold Greek flavors and classic comfort food vibes. It’s simple, customizable, and truly delivers on taste—whether you’re feeding picky kids, impressing friends, or just treating yourself after a long day.

I keep coming back to this recipe because it never fails to get rave reviews, and it’s the perfect blank canvas for whatever you have on hand. Honestly, it’s pizza night—reimagined, but still totally satisfying.

If you try this recipe, let me know below! I’d love to hear your twists and see your creations—tag me on Pinterest or drop a comment with your favorite topping combos. Happy cooking, and may your kitchen always smell like fresh-baked pita and herby tzatziki!

Frequently Asked Questions

Can I use naan instead of pita for this Greek pizza?

Absolutely! Naan works great and gives a slightly chewier base. Just keep an eye on the baking time—it may need an extra minute or two to crisp up.

What’s the best way to make tzatziki less watery?

The key is to grate the cucumber and squeeze it dry with a clean towel or paper towel. This prevents the sauce from getting runny and keeps your pizza crisp.