This Mediterranean pizza naan is a refreshing twist on classic pizza, combining all the bold flavors of the Mediterranean on a warm, whole wheat pita base. It’s light yet satisfying, and the creamy tzatziki brings a tangy, herb-infused freshness that perfectly complements the crunchy cucumber, juicy tomatoes, and creamy avocado.
One of the best things about this recipe is its versatility—think of it as a blank canvas for your favorite toppings! You can mix things up by adding roasted red peppers, artichoke hearts, or a sprinkle of feta for a bit more Mediterranean flair. For a kick of spice, add a pinch of crushed red pepper, or go a bit sweet with a drizzle of balsamic glaze. Whether for a casual dinner or a fun appetizer, this Mediterranean pizza naan is perfect for making your own!
Dr. Blake’s Top Tip: Use whatever vegetables you have on hand as a topping for the pizza. Roasted vegetables pair well with the tzatziki sauce.
- Yield: 4 servings
Ingredients
4 whole wheat pita bread
1 cup non-fat Greek yogurt
1/2 lemon, juiced
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
1/3 cucumber, finely diced
1/2 cup cherry tomatoes, halved
1/2 avocado, cut into small cubes
1 tsp dried oregano
1/4 cup black olives
2 handfuls arugula
1 tbsp olive oil
Salt and pepper
Instructions
- Prepare the tzatziki by mixing the Greek yogurt, lemon juice, parsley, mint, salt and pepper in a medium bowl.
- Place the tomatoes, avocado and cucumber in a medium bowl and add oregano, olive oil, salt and pepper. Mix.
- Heat the pita bread in the oven for 5 minutes at 350ºF. When warmed, top the bread with tzatziki, the cucumber, tomato, avocado mix, some black olives and arugula. Drizzle olive oil on top before serving.
Notes
Potassium information:
140mg K+ 4 whole wheat pita bread
86mg K+ 1/2 avocado, cut into small cubes
69mg K+ 1 cup non-fat Greek yogurt
53mg K+ 1/2 cup cherry tomatoes, halved
Sodium Information:
230mg Na 4 whole wheat pita bread
68mg Na 1/4 cup black olives
19mg Na 1 cup non-fat Greek yogurt
