Description
How to make Greek chicken pita pizza with tender chicken, creamy tzatziki and fresh vegetables that transforms weeknight dinner into Mediterranean magic.
Ingredients
Scale
Pita Base
- 4 large pita breads, preferably whole wheat
- 2 tbsp olive oil for brushing
- 1 tsp dried oregano
Chicken & Seasonings
- 1 lb boneless chicken breasts, diced small
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Tzatziki Sauce
- 1 cup Greek yogurt, plain
- 1 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
Fresh Toppings
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 4 oz feta cheese, crumbled
Instructions
- Prep Chicken: Heat olive oil in a large skillet over medium-high heat. Season diced chicken with garlic powder, oregano, salt, and pepper, then cook for 6-8 minutes until golden and cooked through.
- Make Tzatziki: Combine Greek yogurt, drained grated cucumber, minced garlic, lemon juice, and dill in a bowl. Mix well and taste for seasoning, adding more salt if needed.
- Prepare Pitas: Preheat oven to 425°F. Brush pita breads with olive oil and sprinkle with oregano. Place on baking sheets and bake for 3-4 minutes until just starting to crisp.
- Spread Tzatziki: Remove pitas from oven and spread each with a generous layer of tzatziki sauce, leaving a small border around the edges for that perfect pizza look.
- Add Toppings: Distribute cooked chicken evenly over tzatziki, then top with red onion slices, cherry tomatoes, olives, and crumbled feta cheese. Don’t overload or pitas will get soggy.
- Bake Pizza: Return to oven and bake for 8-10 minutes until pita edges are golden and crispy and feta is slightly softened. Watch carefully to prevent burning.
- Serve Fresh: Let cool for 2-3 minutes, then cut into wedges with a sharp knife or pizza cutter. Serve immediately while the pita is still crispy and warm.
Notes
- Drain grated cucumber thoroughly or tzatziki will be watery and make pita soggy.
- Pre-bake pita bread to ensure it stays crispy under all the toppings.
- Store leftover components separately and reassemble fresh for best texture.
- Tzatziki can be made up to 2 days ahead and flavors improve with time.
- Don’t overload pizzas with toppings or the pita base won’t support them properly.
- Use room temperature chicken for more even cooking and better seasoning absorption.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 32g
- Protein: 28g