Description
How to make Greek chicken pita pizza with tender seasoned chicken, tangy feta, and fresh tzatziki that brings Mediterranean flavors to your table.
Ingredients
Scale
Pizza Base
- 4 large pita breads, preferably whole wheat
- 2 tablespoons olive oil
Chicken
- 1 pound boneless chicken breast, diced
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Toppings
- 1/2 cup tzatziki sauce
- 1/2 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 1/2 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Prep Oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper. This high heat will give us that perfectly crispy pita base we’re after.
- Season Chicken: In a bowl, toss diced chicken with oregano, garlic powder, salt, pepper, and olive oil. Mix well so every piece is coated – this is where all the flavor starts.
- Cook Chicken: Heat a large skillet over medium-high heat and cook seasoned chicken for 6-8 minutes until golden and cooked through. The pieces should be nicely browned and reach 165°F internally.
- Prepare Pitas: Brush pita breads lightly with olive oil on both sides and place on prepared baking sheet. This oil creates a moisture barrier and helps achieve that golden, crispy texture.
- Toast Base: Bake pitas for 3-4 minutes until they start to crisp up but aren’t fully toasted yet. We want them firm enough to hold toppings without getting soggy.
- Add Toppings: Spread tzatziki evenly on warm pitas, then top with cooked chicken, feta, red onion, cucumber, tomatoes, and olives. Don’t overload them or they’ll get soggy.
- Final Bake: Return to oven for 5-7 minutes until edges are golden and cheese is slightly warmed. Finish with fresh dill and a squeeze of lemon juice before serving immediately.
Notes
- Don’t overload the pita with toppings or it will become soggy and difficult to eat.
- Store cooked chicken separately from fresh vegetables to maintain best texture and freshness.
- Pre-toasting the pita creates a moisture barrier that keeps the base crispy throughout.
- Fresh dill makes a huge difference – dried just doesn’t provide the same bright flavor.
- Let chicken rest for 2-3 minutes after cooking to retain juices when slicing.
- Tzatziki can be made 2 days ahead and actually improves in flavor over time.
Allergy Information: Gluten, Dairy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 32g
- Protein: 28g