Amazing 20 Minute Tzatziki Chicken Pizza Quick Fix

Is your week running you ragged? I get it! Sometimes you just need a dinner that tastes like you actually spent hours on it, but only took about twenty minutes. That’s exactly why I’m obsessed with this recipe. Forget your standard pepperoni; we’re diving headfirst into something bright and surprisingly delicious. I swear someone at a party told me to combine savory chicken with cool, tangy tzatziki sauce, and honestly, it changed my pizza game forever. This Tzatziki Chicken Pizza is the quick, flavorful answer to those boring weeknight dinners we all dread. It’s fresh, it’s simple, and it proves that fantastic flavor doesn’t need a long cooking time. If you’re tired of the same routine, you absolutely need to check out these super easy dinner recipes.

Why This Tzatziki Chicken Pizza Recipe Works So Well

Seriously, what makes this little powerhouse of flavor stand out from your usual Friday night order? For me, it’s all about the contrast. Pizza should be hot and melty, right? This one is, but then you get that cool, cucumber-laced pop of tzatziki right on top. It just sings! Plus, we’re leaning heavily into speed here because nobody has time for scratch dough mid-week.

You won’t believe how easy this comes together. It’s practically foolproof:

• Speed is King: We start with a pre-made crust. Trust me, this cuts out 45 minutes of waiting around. You can have dinner on the table in under 25 minutes total!
• The Temperature Tango: That amazing clash between the oven-hot base and that chilled, creamy sauce afterward is utterly addictive. It keeps the whole thing feeling surprisingly light.
• Flavor Depth, Zero Effort: We layer savory baked ingredients—chicken and two cheeses—before finishing with a bright, herbaceous sauce. It hits all the right notes without needing complicated spice mixes. If you like keeping things fast, check out these quick and easy chicken recipes too!

Gathering Ingredients for Your Tzatziki Chicken Pizza

Okay, let’s get the shopping list sorted! This recipe uses some really common things, but the quality of a few key items makes all the difference in how great this pizza turns out. Since this is a quick meal, I always try to use shortcuts where it makes sense. I usually grab a good quality roasted chicken for prepping the meat because it saves so much trouble. Don’t forget to check out my favorites for rotisserie chicken recipes if you need inspiration!

Here’s what you need to pull together this amazing flavor profile:

• You need one 12-inch pre-made pizza crust. Go with the sturdy kind!
• One cup of perfectly cooked, shredded chicken breast.
• Half a cup of your regular tomato-based pizza sauce—nothing fancy required here.
• One cup of mozzarella cheese, already shredded, because we’re not stopping to grate when we can be baking!
• A quarter cup of feta cheese, and make sure you crumble that up! That salty bite is key.
• Half a cup of cool, creamy tzatziki sauce for finishing the top.
• A quarter cup of thinly sliced red onion for a little zip.
• Just one tablespoon of olive oil to brush along the edges.

Essential Equipment for Making Tzatziki Chicken Pizza

You don’t need a fancy pizza oven or a giant stand mixer for this recipe, which I love! Keeping the equipment list short means less cleanup, and nobody wants to wash a million things after a quick dinner, right?

Because we’re using a pre-made crust, we keep things super simple. Mostly, you just need standard kitchen stuff you probably already have hanging out in a drawer. Preparation is just as important as the ingredients themselves, though, so setting everything out first helps things run smoothly.

Make sure you have these items ready before you even think about preheating the oven:

• Your oven, obviously—check the crust package for the exact temperature!
• A sturdy baking sheet or a pizza cooking stone if you have one.
• Measuring cups and spoons. Don’t guess on the feta measurement; it matters!
• A nice little pastry brush or just the back of a spoon to spread that olive oil gently.
• A cutting board and a sharp knife for slicing up those red onions thin.
• Tongs or a pizza cutter for when it comes out screaming hot from the oven.

Step-by-Step Instructions for Perfect Tzatziki Chicken Pizza

Alright, don’t be intimidated by the steps! I promise, this is purely assembly once you get the heat going. The whole process flows so quickly, especially since we aren’t messing around with rising dough. This is the blueprint for getting that perfect hot-and-cool flavor explosion. If you’re looking for ways to amp up the flavor in your tomato base, you should check out this guide on homemade tomato sauce secrets—though even jarred sauce works great here!

Preparing the Base and Oven

First things first, we need heat! Go ahead and preheat your oven based on what your specific store-bought crust package tells you. Usually, it’s somewhere around 425 degrees Fahrenheit to get that nice crisp bottom. While that’s heating, take your crust and brush it lightly all over—especially right to the edges—with that tablespoon of olive oil. This helps crisp it up and keeps it from getting soggy later on.

Layering the Tzatziki Chicken Pizza Toppings

Now for the fun part, building this masterpiece! Spread your tomato sauce evenly over that oiled crust. Listen carefully: don’t get too heavy-handed with the sauce! Too much liquid down here means a floppy base tomorrow. Next, scatter that cooked, shredded chicken breast all over the sauce layer. Follow that up generously with the mozzarella and then dollop or sprinkle on that crumbled feta cheese. Finally, scatter those thinly sliced red onions across the top. If you happen to be using leftover cooked chicken from a different inspiration—say, slow-cooked chicken—it works brilliantly here!

Baking and Finishing the Tzatziki Chicken Pizza

Pop that built pizza into the hot oven and bake it for about 10 to 15 minutes. You’re looking for visual clues: the crust needs to be golden brown around the edges, and that cheese better be beautifully melted and bubbly. Once you pull it out—watch out, it’s hot!—let it rest for just a minute. This step is non-negotiable and is the whole reason this pizza works: Drizzle that creamy, cool tzatziki sauce all over the piping hot surface *after* it comes out. Slice it right away and serve it while the contrast is happening!

Tips for the Best Tzatziki Chicken Pizza Results

Okay, we’ve got the basic recipe down, but since you’re cooking with me, I want to share a few little things that just elevate this pizza from “good” to “OMG, make this every Tuesday!” These aren’t complicated, but they show people you know what you’re doing. Quality control is everything, even when we’re keeping the prep time short.

My number one tip? Don’t just use plain, dry shredded chicken. That chicken has to stand up to the baking heat, so we want to make sure it stays juicy. If you’re using leftover breast meat, toss it really lightly in a teaspoon of olive oil and maybe a tiny pinch of dried oregano before you put it on the pizza base. That small barrier helps prevent it from just turning into little dry pebbles under the cheese. If you’re feeling ambitious and want to try making your own dough someday, definitely check out my guide to Italian pizza dough recipes for practice!

Next up: the tzatziki magic. If you have five extra minutes and an extra cucumber, please, *please* make your own sauce. Store-bought is fine in a pinch, but homemade tzatziki is spectacular. You just need Greek yogurt, grated cucumber that you squeeze *all the water out of* (this is non-negotiable, or your pizza gets soupy!), fresh dill, a spoonful of olive oil, and a good squeeze of fresh lemon juice. It brightens up the whole dish.

Finally, think about the red onion. That strong bite is wonderful, but if you happen to have trouble with raw onion flavor, try slicing it real thin and letting it soak in a tiny bit of ice water for ten minutes before you put it on. Drain it super well! It mellows out the sharpness just enough so you still get that gorgeous color and crunch without overwhelming the cool tzatziki when you take that first bite.

Variations on the Tzatziki Chicken Pizza Concept

One of the best things about keeping dinner simple, like with this pizza, is that it’s such a fantastic canvas for switching things up! We’ve got the core deliciousness locked down with the chicken and feta, but maybe tomorrow you want something completely different, or maybe you just ran out of tomato sauce. No sweat! This pizza is super adaptable. Don’t worry about following my exact blueprint; let your fridge inspire you!

I’ve played around with this flavor profile more times than I can count. If you ever find yourself needing inspiration for non-pizza related amazing meals, check out these homemade wonton soup recipes while you’re waiting for the oven, just for fun!

Switching up the Sauce Base

Okay, this is the biggest game-changer if you’re bored. If you don’t have tomato sauce, or just want to lean harder into that bright, Greek flavor, ditch the red stuff entirely! Try using a thin layer of olive oil mixed with minced garlic and dried oregano as your base layer instead. It lets the feta and the final tzatziki really shine. Another fun idea is using a plain, thin layer of ricotta cheese mixed with a tiny bit of lemon zest as your creamy foundation before the chicken goes on. It makes the whole pizza feel richer!

Herbs and Seasoning Swaps

Since the chicken is already cooked, you might be thinking, “How can I make it punchier?” It’s all in the seasoning before it hits the cheese. If you didn’t season the chicken beforehand, just toss your shredded pieces with a little dried oregano and maybe a tiny splash of white wine vinegar before spreading it out. That little bit of acid wakes up the flavor profile when it bakes. If you love mint, mix a little dried mint into the feta cheese layer!

Adding Fresh Crunch After Baking

Remember how we drizzle the tzatziki on cold? Let’s take that idea one step further. The original recipe is perfect, but for serious crunch, toss some very thinly sliced fresh cucumber into the tzatziki right before you drizzle it on. It mimics the cucumber already in the sauce but gives you those cold, crisp pops when you bite into the pizza. A few sliced black olives? Yes, please! Sprinkle those on right alongside the tzatziki drizzle for a true Mediterranean vibe.

Serving Suggestions for Your Tzatziki Chicken Pizza

So, you pulled this incredible pizza out of the oven, drizzled on that cool tzatziki, and now you’re looking at it thinking, “What goes with this perfection?” Because this pizza is so flavorful and exciting already, you don’t want a heavy side dish weighing everything down. We are aiming for light, bright, and quick, keeping that easy weeknight spirit alive!

You want sides that complement those cool Greek flavors without taking forever to make. Remember, the whole point of this meal was speed, so we’re not baking lasagna on the side here!

Keep it Green with a Simple Salad

A light salad is my absolute favorite pairing for this pizza. You’ve got rich cheese and savory chicken on the crust, so you need something crisp to cut through that richness. I usually just toss together some mixed greens—spring mix or romaine is great—and maybe a few chunks of tomato and bell pepper.

The dressing is where you bring in that Greek feel! Skip the heavy ranch or blue cheese; we need that clean acidity. A simple vinaigrette made with olive oil, red wine vinegar, a pinch of dried oregano, and maybe a whisper of lemon juice is all you need. If you want the real deal that pops with flavor, I have a fantastic recipe for fresh pickled cucumber salad that pairs shockingly well with the pizza when you need something tangy and cold.

Olives, Pickles, and Briny Goodness

Sometimes on a busy night, side dishes feel like too much work. If you’re looking for zero prep, hit the pantry for briny things! Kalamata olives are just *made* to go with this flavor profile. They add that saltiness and beautiful dark color to the plate. If you have any jarred pepperoncini peppers, throw a few on the side too; their vinegar tang plays so well against the melted mozzarella.

Pairing with Heartier Sides

If you have hungry teenagers or just need something a little more substantial, you can certainly beef up the side game without slowing down too much. A small bowl of hummus with some pita bread cut into triangles is a wonderful texture contrast to the crisp pizza crust. You can eat it like a dip while you wait for the pizza to cool enough to slice! It’s easy, it fits the theme, and honestly, who doesn’t love hummus?

Storing and Reheating Leftover Tzatziki Chicken Pizza

Oh boy, leftovers! If you managed to have any of this incredible pizza remaining—which, honestly, is impressive—we need to talk about how to handle it. The tricky part with this recipe is that beautiful juxtaposition between hot, baked toppings and that cool, creamy tzatziki drizzle. Reheating it the wrong way turns glorious leftovers into a sad, soggy mess, and we absolutely can’t have that!

The most important rule, and I can’t stress this enough: The tzatziki sauce does not reheat well with the pizza. Like, at all. If you know you’re saving some slices, take the leftovers out now, brush off any remaining sauce, and store the sauce separately in a small airtight container in the fridge. It’ll stay good for maybe three or four days; just make sure you use it up!

The Best Way to Reheat Your Pizza Slices

Forget the microwave if you value a crispy crust! The microwave heats the crust fast, but it steams the toppings and makes everything instantly chewy. We are aiming for that fresh-from-the-oven texture, so we go for dry heat.

Use a regular oven or a toaster oven if you have one. Preheat it to about 350 degrees Fahrenheit. Lay your slices directly onto the oven rack, or use a baking sheet lined with foil if you’re worried about drips. Give it about 8 to 10 minutes. This allows the cheese underneath to melt nicely again without turning the base into soft cardboard.

The Air Fryer Trick for Perfect Leftovers

If you’ve joined the air fryer club—and you should, trust me—this is where it really shines for pizza leftovers! It’s faster than the full oven and gets the edges unbelievably crisp again. Set your air fryer to 350 degrees and place the slices inside, ensuring they don’t touch each other. It only takes about 4 to 6 minutes. You want the cheese nicely bubbled and the crust hot all the way through. It comes out shockingly close to how it tasted right when it came out of the big oven!

Reassembling Your Leftover Tzatziki Chicken Pizza

Once your slice is piping hot and crispy again—whether you used the big oven or the speedy air fryer—it’s time to bring back the star flavor component! Spoon or drizzle a generous amount of your reserved, cool tzatziki sauce over the hot toppings. Let it sit for about 30 seconds so the cold sauce just starts to slightly warm where it touches the cheese. That glorious hot-and-cold sensation is back, and nobody will know this pizza wasn’t fresh out of the oven this minute!

Frequently Asked Questions About Tzatziki Chicken Pizza

It happens every time I share a flavor combination this fun—folks have questions! And that’s okay! I love hearing what you guys are thinking about when you’re trying to pull a quick dinner together after a long day. This pizza is so unique, so it’s natural to wonder about substitutions or safety. I’ve gathered the ones I hear most often when people are trying to decide if they should order takeout instead. Don’t you dare order out when this easy recipe is right here!

Is the Tzatziki Chicken Pizza spicy?

That’s a great question, especially if you have little ones or just prefer foods that aren’t setting off your sinuses! Looking at the ingredients list—chicken, mozzarella, feta, onions, and tzatziki—there’s absolutely no built-in spice factor here. The flavor is tangy and savory, not fiery hot. However, if you are like my husband who thinks everything needs a kick, just grab a little jar of red pepper flakes and sprinkle a tiny pinch over the chicken *before* you add the cheese. It won’t be overwhelmingly spicy, just warm!

Can I make this Tzatziki Chicken Pizza vegetarian?

You totally can turn this into a fantastic vegetarian option! Since the flavor profile is Mediterranean-ish, we just need to swap out the main protein. Instead of the shredded chicken breast, I highly recommend tossing some chopped, pre-roasted bell peppers (red and yellow look gorgeous!) and maybe some zucchini right on top of the tomato sauce. If you want something that brings in that nice protein heft, chickpeas are an amazing substitute. Just make sure you dry rinsed them super well before sprinkling them on with the cheese. It’s still a super fast meal, just vegetarian style!

How long does the tzatziki sauce last on the pizza?

Here is where we have to be picky! Because the tzatziki sauce contains yogurt and fresh cucumbers, it needs to be treated like a cold dairy topping, not a baked sauce. For the absolute best textural experience, you must put it on right after the pizza comes out of the oven, while it’s still screaming hot. That way, you get the hot-cold magic. If you need to prep ahead, you can store the leftover sauce in the fridge for about four days. If you must apply it a little while before serving—say, if you are going to let the pizza rest for 15 minutes before you slice it—it’s okay, but don’t let it sit for more than half an hour before it hits the table. That cool tang starts getting absorbed into the hot crust too quickly if left too long.

Print