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Greek Flatbread Pizza with Homemade Tzatziki and Marinated Chicken Recipe

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4.1 from 79 reviews

This Greek Flatbread Pizza recipe features homemade tzatziki, marinated grilled chicken, sautéed spinach and onions, roasted garlic, and crumbled feta atop freshly made flatbreads. Perfectly balanced with fresh, vibrant flavors, this recipe brings together classic Mediterranean ingredients in a delicious and satisfying pizza style dish.

Ingredients

For the Marinated Chicken

  • 2 boneless skinless chicken breasts or 4 – 5 thighs
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 1/2 tsp salt

For the Tzatziki

  • 1/2 seedless English cucumber, peeled
  • 1 tsp sea salt, or more to taste
  • 2 cups plain Greek yogurt
  • 3 cloves garlic, peeled and mashed into a paste
  • 1/3 cup fresh dill, minced
  • 1 tbsp red or white wine vinegar

For the Flatbread

  • 1 cup warm water (about 110°F)
  • 1 tsp active dry yeast (one 1/4-ounce envelope)
  • 3 cups all-purpose flour, plus more for surface and hands
  • 3 tbsp olive oil, plus more for bowl
  • 2 tsp coarse salt
  • Oil to brush on the dough before cooking

For the Roasted Garlic

  • 2 heads garlic
  • 1 tsp sea salt
  • 1 tbsp olive oil

For the Other Toppings

  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 300 g baby spinach (about 1 small container)
  • 1 cup feta cheese
  • Salt and pepper, to taste

For Each Flatbread Assembly

  • 1 flatbread
  • 1/2 cup tzatziki
  • 150 g baby spinach, sautéed
  • 1/2 onion, sautéed
  • 1 chicken breast, marinated, cooked and cut up
  • 1/2 cup feta cheese
  • 1 head roasted garlic
  • 2 tbsp olive oil to drizzle after cooking

Instructions

  1. Make the Tzatziki: Grate the peeled cucumber using a box grater or food processor, then toss with 1/2 tsp sea salt. Place grated cucumber in a fine mesh sieve over a bowl and drain for 10 minutes. Squeeze out excess water from cucumber in batches and place into a bowl. Add Greek yogurt, garlic paste, fresh dill, red or white wine vinegar, and remaining salt. Mix well, then refrigerate for at least one hour to allow flavors to meld.
  2. Prepare Marinade and Chicken: In a medium bowl or Tupperware, mix lemon juice, minced garlic, oregano, olive oil, and salt. Trim fat from chicken breasts or thighs, cut into pieces, and coat thoroughly with marinade. Cover and refrigerate for at least 30 minutes. Heat a cast iron pan over medium-high heat. When hot, cook chicken pieces for 3-4 minutes per side until no longer pink inside. Work in batches to avoid crowding. Remove from heat and let rest until ready for assembling flatbreads.
  3. Make the Flatbread Dough: In a medium bowl, sprinkle yeast over warm water and let stand 5 minutes until foamy. Stir in flour, olive oil, and coarse salt to form a dough ball. Turn onto a floured surface and knead about 5 minutes until smooth; add flour or water by tablespoon increments as needed for consistency. Alternatively, mix in a stand mixer with dough hook for 5-8 minutes until silky smooth. Place dough in a lightly oiled bowl, cover with a tea towel, and let rise in a warm place about 1 hour until doubled.
  4. Cook Flatbreads: Heat a large flat cast iron griddle over medium-high heat. Divide dough into 4 equal pieces and roll each into an 8 x 15-inch flatbread on a floured surface. Cook each flatbread on griddle 2-3 minutes per side until golden and cooked through. Alternatively, bake on parchment-lined baking sheets in a 400°F oven for 12-15 minutes until golden. Cool flatbreads before topping. Store any unused dough wrapped in plastic in fridge (up to a couple days) or freezer (up to a couple months). Cooked flatbreads can also be refrigerated or frozen.
  5. Prepare the Toppings: Preheat oven or toaster oven to 400°F. Cut tops off garlic heads, place on foil, drizzle with olive oil, sprinkle sea salt, wrap tightly and roast for 45 minutes. Cool, then squeeze roasted garlic cloves out and set aside. In a large skillet over medium-low heat, sauté baby spinach in a splash of olive oil until wilted; remove and cool. Using the same pan, sauté sliced onions until translucent; remove and cool.
  6. Assemble Greek Flatbreads: Preheat oven to 350°F. On each flatbread, spread 1/2 cup tzatziki, then layer half the sautéed spinach, followed by half the sautéed onions, and half the cooked marinated chicken. Sprinkle roasted garlic and feta cheese on top. Place assembled flatbreads on a baking tray and bake about 10 minutes until hot through. After baking, drizzle each with 2 tablespoons olive oil and serve with extra tzatziki on the side.

Notes

  • The flatbread dough recipe makes enough for 4 flatbreads.
  • The toppings portion is sufficient for 2 flatbreads; adjust accordingly when preparing more pizzas.
  • Extra flatbreads or dough can be stored in the refrigerator for a couple of days or frozen for longer storage.
  • Cooked flatbreads can also be refrigerated or frozen for convenience.
  • Nutritional values are approximate and can vary based on specific ingredient brands and portion sizes.

Find it online: https://flavorspath.com/greek-flatbread-pizza-with-homemade-tzatziki-and-marinated-chicken-recipe/