1/2 cup cucumber, finely diced or grated and squeezed to remove excess moisture
1/2 cup red onion, thinly sliced or small dice
1/2 cup bell peppers, thinly sliced
1 tablespoon olive oil
2 tablespoons fresh dill or parsley, chopped
Salt and pepper to taste
Optional: a squeeze of lemon juice
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment or a lightly oiled surface to prevent sticking.
Prep your toppings: shred chicken if needed, dice or grate cucumbers, and slice peppers and onions. Pat everything dry so moisture doesn’t pool on the naan.
Place the naan on the prepared sheet. Spread a thin, even layer of tzatziki over each naan, leaving a small crust around the edges for a blistered bite.
Top with shredded chicken, cucumber, peppers, and onions. Scatter feta and mozzarella over the top. Drizzle a touch of olive oil and season with salt and pepper.
Bake 10–12 minutes, or until the crust is golden and edges are crisp and the cheese is melted and bubbling. If you like extra crispness, broil for the final 1–2 minutes watchfully.
Remove from oven, sprinkle with fresh dill or parsley, and finish with a light squeeze of lemon if you like. Slice into wedges and serve hot.
Notes
A quick, weeknight-friendly naan pizza topped with tzatziki, chicken, and colorful veggies for a bright Mediterranean-inspired bite.
