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Chicken Souvlaki Pizza

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This super simple chicken souvlaki pizza is perfect for the quick weeknight rush. Whole wheat dough topped with chicken, feta, tzatziki sauce and cucumber – what’s not to love?

Chicken Souvlaki Pizza by Nutmeg Nanny

I was 21 years old before I tried chicken souvlaki. I was living in New York and my then boyfriend decided I needed to try his favorite restaurant. So we drove out to the middle of nowhere New Jersey and pulled up to a trailer. A trailer people. A trailer.

I looked at him and said “I’m not eating here. It looks like I might get murdered if I enter this place.” He assured me it was legit so I begrudgingly followed him inside.  The good news is that the inside looked slightly more restaurant like than the outside.

It’s the little things that make you happy when you enter a trailer that is allegedly a restaurant.

Chicken Souvlaki Pizza by Nutmeg Nanny

Good news though. The food was amazing. Like really amazing.

I was told to get the gyro but instead I made my boyfriend get the gyro and I got the chicken souvlaki. I figured if we both got something different I got to try more! I’m always thinking ahead like that. To this day I refuse to get the same thing as my husband at dinner. I feel like I get more for my money if I get to try a bite of something else.

Now, back to this chicken souvlaki. It had just the right amount of lemon and spice to the chicken and the tzatziki sauce was so amazing I had dreams of taking a bath it’s luxurious beauty.

Ok, that was a bit much but you get the point. It was delicious.

Chicken Souvlaki Pizza by Nutmeg Nanny

Now this chicken souvlaki pizza takes all the flavor of chicken souvlaki and piles it high on top of a whole wheat pizza crust. The best part {in my opinion} is the drizzle of homemade tzatziki sauce. Plus there is tons of feta cheese on this pizza. That alone should make you happy.

Man I love feta cheese.


Chicken Souvlaki Pizza

This super simple chicken souvlaki pizza is perfect for the quick weeknight rush. Whole wheat dough topped with chicken, feta, tzatziki sauce and cucumber.

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


For marinade:

  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt
  • 2 boneless skinless chicken breasts, cubed

For pizza:

  • 1 pound whole wheat pizza dough
  • 1 tablespoon olive oil
  • 3/4 cup feta cheese, divided
  • 1/4 cup diced red onion (you can also do sliced)
  • 8 cherry tomatoes, cut in half
  • 1/3 cup diced English cucumber
  • 1/4-1/3 cup tzatziki sauce

For tzatziki sauce:

  • 1 cup shredded cucumber
  • 2 teaspoon kosher salt
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced fresh mint


For marinade:
In a medium sized mixing bowl whisk together olive oil, oregano, lemon juice and kosher salt.

Add in cubed chicken breast, stir to combine and let marinade for 30 minutes.

Once the chicken has marinaded add the chicken to a non-stick skillet set over medium high heat. Cook until just lightly browned on the outside, about 3 minutes. Don't worry if the chicken is still a little pink. It will finish getting cooked in the oven.

For pizza:
Preheat oven to 425 degrees.

Stretch dough as thin as possible onto a silpat lined baking sheet. This is my preferred method because you do not have to worry about having cornmeal on hand.

Lightly coat the dough with olive oil and sprinkle the pizza with 1/2 cup feta cheese. Top the cheese with chicken, red onions and cherry tomatoes.

Bake for 15-18 minutes until the dough is fully cooked and the top is just lightly golden.

Remove pizza from the oven, top with remaining 1/4 cup feta cheese and diced cucumber. Drizzle with desired amount of tzatziki sauce.

For tzatziki sauce:
Add shredded cucumber to a colander, sprinkle with salt and toss to coat evenly.

Let the cucumber sit (I leave my colander in the sink) for about 30 minutes to help draw some the water out of the cucumber. I like to press the cucumber agains the colander just to get as much water out as possible.

In a medium sized mixing bowl add salted cucumber, Greek yogurt, grated garlic, lemon juice, minced dill and minced mint. Stir together to combine. Keep cold until ready to use.

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