Tzatziki Chicken Pizza

This Tzatziki Chicken Pizza combines crispy crust, juicy garlic-herb chicken, and a cool, creamy cucumber dill sauce for the ultimate fresh-meets-cozy dinner.

Why This Recipe Works:

• Straining the yogurt and salting the cucumbers prevents the dreaded soggy crust syndrome.
• Pre-cooking the chicken with garlic and oregano blooms the oil-soluble flavor compounds.
• Adding the cold tzatziki post-bake preserves the probiotic structure of the yogurt and keeps the dill vibrant.

I still remember the humid Tuesday evening I tried to eat a slice of cold Greek takeout while balancing a heavy cast-iron skillet in my other hand.

It slipped, naturally.

The chicken landed on my foot, but the flavor combination of garlic, dill, and warm bread stayed on my mind.

Most homemade pizzas attempting this crossover turn into a soggy, watery disaster because home cooks spread raw tzatziki directly onto the dough before baking.

Bear with me here: the high water content in cucumber and yogurt steam-releases in the oven, completely destroying the crust's gluten structure.

To solve this, I tested six different methods and found that baking the pizza with a base of garlic oil, mozzarella, and seasoned chicken first is hands down the best approach.

Once the crust is beautifully charred and the cheese is bubbly, you dollop the cold, strained tzatziki on top right before slicing.

This creates an incredible hot-and-cold contrast that clings to every single bite.

Trust me on this one, it is a total game-changer.

Tzatziki Chicken Pizza

• Publisher Storied Skillet
• Cuisine Greek-American
• Category Dinner, Pizza
• Prep Time 20 minutes
• Cook Time 15 minutes
• Servings 4
• Calories 420 calories
• Rating 4.8 2664
• Tags Tzatziki Chicken Pizza, Greek pizza, chicken pizza, homemade tzatziki

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 1 cup cooked chicken breast, shredded (leftover Crispy Greek Chicken Strips work beautifully)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1.5 cups low-moisture mozzarella cheese, shredded
• 1/2 cup feta cheese, crumbled
• 1/2 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 cup Greek yogurt (Fage 5% is highly recommended)
• 1/2 English cucumber, grated and squeezed dry
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp Diamond Crystal kosher salt

Directions

1. Preheat your oven to 450°F (230°C). If using a pizza stone, place it inside the oven while it preheats.
2. Grate the cucumber, toss with a pinch of salt, and let sit in a fine-mesh strainer for 10 minutes. Squeeze out every drop of moisture using a clean kitchen towel.
3. In a small bowl, mix the strained cucumber, Greek yogurt, fresh dill, lemon juice, and Diamond Crystal kosher salt to make the tzatziki. Set aside in the fridge.
4. Roll out your pizza dough on parchment paper. Brush the surface evenly with olive oil and minced garlic.
5. Top the dough with shredded mozzarella, shredded chicken, sliced red onion, and halved cherry tomatoes.
6. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling.
7. Remove from the oven, crumble the feta cheese on top, and dollop generous spoonfuls of the cold tzatziki over the hot pizza. Slice and serve immediately.

Notes

• I highly recommend using Fage 5% Greek yogurt; lower-fat brands failed our tests because they split under mild residual heat.
• We use Diamond Crystal kosher salt. If you are using fine table salt, cut the measurement in half (use 1/4 tsp instead of 1/2 tsp) to avoid an over-salted sauce.
• Salting the grated cucumber draws out excess water via osmosis. Skipping this step means your tzatziki will turn into a watery puddle on your warm pizza within minutes.
• Keep a close eye on the red onions during the last few minutes of baking; they can go from beautifully caramelized to bitter and burnt very quickly.
• Leftover tzatziki will release a bit of water after a day in the fridge. Simply give it a quick stir with a spoon before using it again.

Serving Suggestions

This pizza is incredibly fresh and vibrant, making it the perfect centerpiece for a casual weekend gathering or a quick weeknight upgrade.

• Serve alongside a fresh green salad or our Tzatziki Chicken Salad for a double-dose of fresh dill flavor.
• Pair with warm pita bread and a side of Greek Chicken Gyro Bowls for a complete Mediterranean feast.
• Drizzle with a touch of hot honey if you like a sweet-and-spicy kick on your pizza.
• Serve with a crisp, cold glass of white wine like Assyrtiko or Sauvignon Blanc to cut through the rich cheeses.

Storage and Reheating

Don't store the pizza with the tzatziki already on it.

If you anticipate having leftovers, only dollop the cold sauce onto the slices you plan to eat immediately. Store the bare, baked pizza slices in an airtight container in the fridge for up to three days.

Keep the remaining tzatziki in a separate small jar. It will stay fresh and punchy for about four days.

To reheat, pop the bare pizza slices into a 350°F oven or toaster oven for 5-8 minutes until the crust crisps back up. Once hot, spoon the cold tzatziki over the top and enjoy the contrast all over again.

Ingredient Substitutes

If you need to make some adjustments based on what is in your pantry, here are a few easy swaps that work beautifully:

1. Chicken: Swap the chicken breast for leftover lamb from our Greek Beef Pita Wraps or keep it vegetarian with roasted chickpeas.
2. Feta: If feta is too tangy for you, mild goat cheese or even extra mozzarella works beautifully.
3. Gluten-Free: Use a gluten-free pizza crust or adapt the toppings to make Mediterranean Quesadillas instead.

This pizza has quickly become our favorite Friday night tradition because it feels indulgent but tastes incredibly fresh. Let me know in the comments if you try it, and don't forget to squeeze those cucumbers dry!