Golden naan crust topped with tender lemon chicken, feta, olives, and tzatziki
# What you'll need:
→ Lemon Chicken
01 - 2 small boneless, skinless chicken breasts (about 10.6 oz), diced
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Pizza Assembly
08 - 4 naan breads, individual size
09 - 1 1/2 cups shredded mozzarella cheese (6.3 oz)
10 - 1/2 cup crumbled feta cheese (2.6 oz)
11 - 1/2 cup Kalamata olives, pitted and sliced (2.1 oz)
12 - 1/2 small red onion, thinly sliced
13 - 1/2 cup cherry tomatoes, halved (2.8 oz)
14 - 1 tablespoon fresh dill or parsley, chopped (optional)
→ Tzatziki Drizzle
15 - 1/2 cup Greek yogurt (4.2 oz)
16 - 1/4 cup cucumber, finely grated and squeezed dry (1.2 oz)
17 - 1 small clove garlic, minced
18 - 1 tablespoon lemon juice (0.5 fl oz)
19 - 1 tablespoon fresh dill, chopped (0.3 oz)
20 - Salt and pepper to taste
# Method:
01 - Combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper in a bowl. Add diced chicken breasts, toss to coat thoroughly, and marinate for at least 15 minutes at room temperature.
02 - Preheat oven to 425°F (220°C).
03 - Heat a skillet over medium-high heat. Sear marinated chicken pieces for 4 to 5 minutes until cooked through. Remove from heat and set aside.
04 - Arrange naan breads on a baking sheet. Layer each naan with mozzarella cheese, cooked chicken, crumbled feta, Kalamata olives, sliced red onion, and halved cherry tomatoes.
05 - Bake for 10 to 12 minutes until cheese is melted and naan edges are crisp.
06 - While pizzas bake, whisk together Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill in a small bowl. Season with salt and pepper to taste.
07 - Remove pizzas from oven. Generously drizzle tzatziki over each pizza and garnish with fresh dill or parsley if desired. Slice and serve immediately.
