This Greek flatbread pizza recipe has all the flavors of spanikopita and chicken souvlaki mixed together and then its topped off with the best homemade tzatziki. This easy and very flavorful appetizer is perfect for serving to guests!
A word about the homemade tzatziki:
If you have ever made tzatziki before and it was only ok, you are in for a treat! This homemade tzatziki recipe is really so good and its very easy.
You are going to love it!
Why We Love this Greek Flatbread Pizza
- you can make these ahead of time and cook when your ready to serve
- they freeze well too
- you can make it with leftover chicken or make the chicken from scratch.
- its got really GREAT flavor
- flatbread pizza is an easy and fun way to feed guests
- it is good hot or cold so its great to serve at any kind of party
- flatbread pizzas are a great budget friendly appetizer
- you can make them and freeze them and serve them if you have guests drop by!
Bring this baby to a potluck or serve it to your friends for a summer lunch on the back porch. It can swing both ways, causal or elegant! We love this greek flatbread for pretty much any occasion. Eat it with your hands or get fancy with a knife and fork.
Toppings for this Greek Flatbread Pizza
- chicken in a homemade greek chicken marinade
- roasted garlic
- homemade tzatziki
We will go into the toppings a little further down in this post.
Tools You Need to Make Greek Flatbread Pizza
These are the tools we use when we make pizza.
- pizza stone or cast iron pizza pan
- pizza peel (or lifter) – you can also use a cake lifter…
- pizza cutter
- stand mixer (for the dough) – but you can do this by hand too if you like
You don’t have to have a pizza stone, or the cast iron pizza pan, but they make much nicer pizza, or flatbread for that matter, just because you can heat it up to a higher temperature than you can with most baking trays or other cookware.
Making Homemade Pizza Dough
Don’t be intimidated to make your own pizza or flatbread dough. This recipe is soooooo easy. If you have a stand mixer anyways…
What you will need:
- active dry yeast
With this recipe, you just throw all the ingredients into a mixer and mix for 8 mins and then you let it rise. Its so easy!
If you don’t have a stand mixer, you will need to use some elbow grease and knead the dough by hand, but its still very doable. The pictures below are of making the dough without a mixer.
Here is a video showing how to kneed bread dough which is exactly the same method for pizza dough.
Tips on How to Make Homemade Tzatziki
Have any of you had the problem of not being able to make a kick ass tzatziki? I used to have this issue and I tried a bunch of recipes and they were mediocre at best. Then I found the secret… vinegar! Honestly, simply adding a touch of vinegar made all the difference in the flavor for me.
Try it! Here are a couple tips:
- make sure to really squeeze the water out of the cucumber. No one likes runny tzatziki.
- don’t skip the vinegar
- be careful of the garlic. I added too much before and it was overpowering. Start small and work your way up.
- make sure to let the tzatziki sit in the fridge for an hour so the flavors all come together. It makes a difference!
Our collective homemade tzatziki problems are now solved, except for that from now on, no other tzatzki will compare. #sorrynotsorry
Making Homemade Greek Chicken Marinade
The ingredients for this Greek chicken marinade are:
- olive oil
That’s it! Seriously. And it tastes amazing and way better than buying a package of marinade from the store with questionable ingredients.
Debbie and I use this Greek marinade all the time just because its so easy and good!.
Making Homemade Roasted Garlic
Making roasted garlic is so easy. All you do is cut the tops off of a head of garlic, place it in some foil, drizzle olive oil and sprinkle salt on top and wrap it in the foil.
Cook it for 45 mins in the oven and its done!
You can use this for many things, but we love it on this flatbread pizza!
Tips for Making the Best Greek Flatbread Pizza
- Our number one tip is to use a pizza stone! It really will cook the best, look the best, and taste the best!
- Make your own dough. You can buy store bought pizza crust or flatbread, but its never the same and the dough is easy to make so why not?
- Give making the tzatziki and Greek chicken marinade a try. I promise you will be impressed with the flavor!
- Use the best olive oil that you can afford over top. You just need a little bit, but good quality olive oil makes a difference!
Buying the Ingredients for this Greek Flatbread Pizza
If you don’t want to or don’t have the time to make the ingredients from scratch, we totally get that too. Here are the products that we would recommend instead:
- Flatbread Pizza crust – this one looks good although I admit that I haven’t tried it.
- Greek Seasoning – mix with olive oil or avocado oil
- Tzatziki Sauce – this one is really good
Can You Freeze These Greek Flatbreads
Yes you can! You can do this a number of different ways:
- make the flatbread and freeze it for later
- make the flatbread and the toppings and freeze them together
- make the flatbread pizza dough and freeze it without cooking
How We Would Serve These for a Party
If you are going to make these for a party at your home, we would cook the flatbread dough, then add the toppings and store in the fridge for up to 2 days max. Then cook right before serving.
If you are bringing this to a friends party or potluck (which would also be great) we suggest cooking it at your friends home for the maximum freshness. If that’s not possible, just cook before and bring it. If you can heat it up at your friends then great, if not, no big deal, it will still taste good!
Other Flatbread and Pizza Recipes You Might Like
- The BEST strawberry pizza
- Short rib flatbread with potato and bacon
- Grilled pizza on the BBQ
If you’ve tried this greek flatbread recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below. We love hearing from you!
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Greek Flatbread Recipe with Homemade Tzatziki
A Greek flatbread recipe with all the flavors of spanikopita and chicken souvlaki, topped off with a delicious garlicy homemade tzatziki.
FOR THE MARINADED CHICKEN
- 2 boneless skinless chicken breasts (or you can use 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 a 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)
- ⅓ cup olive oil
- 1 tbsp red or white wine vinegar
- 1 tbsp fresh dill (minced)
FOR THE FLATBREAD
- 1 cup warm water ((about 110 degrees))
- 1 tsp active dry yeast ((from one 1/4-ounce envelope))
- 3 cups all-purpose flour (, plus more for surface and hands)
- 3 tbsp extra-virgin 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 (a small rectangle container)
- 1 cup feta
- salt and pepper to taste
FOR EACH FLATBREAD
- 1 flatbread
- 1/2 cup tzaziki
- 150 g baby spinach (sauteed)
- 1/2 onions (sauteed)
- 1 chicken breast (cut up, marinated and cooked)
- 1/2 cup feta
- 1 head roasted garlic
- 2 tbsp olive oil (to drizzle after cooking)
MAKE THE TZATZIKI
- Grate the cucumber using a box grater or food processor and toss with ½ tsp of the salt. Place the cucumber in a fine mesh sieve set over a bowl and drain for 10 mins.
- Next, take a handful of the cucumber and squeeze as much water from the cucumber as possible and put the squeezed cucumber in a bowl. Do the same for the rest of the cucumber.
Add the rest of the ingredients along with the remaining salt and mix it well. Let the tzatziki sit in the fridge for at least an hour to let the flavors come together.
MAKE THE MARINADE and CHICKEN
- Add the lemon, garlic, oregano, olive oil and salt to a medium tuperware or bowl. Give it a good mix.
Cut any fat off the chicken breasts, cut them into pieces and place them in a bowl. Drizzle the marinade over the chicken and toss to coat. Cover and set aside until you are ready to cook the chicken. Give it at least 30 mins to marinate.
Heat a cast iron pan to med-high heat. When its nice and hot, add the chicken and cook for about 3 – 4 mins per side or until they are no longer pink in the middle. Take off the heat and let them cool. You may need to do the chicken in batches so you don't crowd the pan. It will cook quicker and better if its not crowded. Set the chicken aside to rest until you are ready to make the flatbread.
MAKE THE FLATBREAD
Place the water in a medium bowl and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. When the yeast is bubbling, stir in the flour, oil, and coarse salt. Stir until the dough forms a ball. Turn the dough out onto a lightly floured surface and knead with floured hands until the dough is nice and smooth (about 5 min). If its to sticky add 1 tbsp at a time of flour or if its too stiff add 1 tbsp water at a time till soft and smooth.
You can also do this step in a mixer with your dough hook. Place the water in a measuring cup or bowl and sprinkle with the yeast. Let it stand until nice and foamy, about 5 minutes. Add the flour and salt to the mixer and then stir. When the yeast mixture is bubbling, add the yeast mixture and olive oil to the flour mixture. Mix on medium for 5 – 8 mins until its well combined and the dough looks nice and silky smooth. If its to sticky add 1 tbsp at a time of flour or if its too stiff add 1 tbsp water at a time till soft and smooth.
Transfer to a lightly oiled bowl and cover with a tea towel. Let the dough stand in a warm, dry place until it doubles in volume. This will take about 1 hour.
Heat a large flat cast iron griddle to medium high heat on your stove. Divide the dough into 4 equal pieces and cover with a tea towel. Roll out 1 piece to roughly 8 x 15 inches on a lightly floured surface. When the griddle is nice and hot, cook the flatbread dough for 2 – 3 mins each side. Repeat for all 4 flatbreads.
You can also do this in the oven. Heat your oven to 400 degrees. Place the flatbread dough on a parchment lined baking sheet. Repeat with the remaining dough. Bake until golden. This will take about 12-15 minutes. Pull them out of the oven and let them cool before topping them.
Store unused dough, wrapped in plastic wrap, in the fridge (for a couple days) or freezer (for a couple months). You can also store the unused cooked flatbread in the fridge or freezer for the same durations.
MAKE THE TOPPINGS
Heat your oven or better yet, a toaster oven to 400 degrees. Cut the tops off the heads of garlic and place them in the middle of a piece of tin foil. Drizzle with some oil and sprinkle with salt. Wrap them up in the foil and bake for 45 mins. Remove from the oven and let them cool. Then squeeze the garlic out of the head and set aside.
Heat a large skillet on medium-low heat. Add a splash of olive oil and then add the spinach. Cook until just wilted. Remove from the pan and set aside to cool.
Add the onions to the same pan and saute till they start to get translucent. Remove from the pan and set aside to cool.
MAKE THE GREEK FLATBREADS
- Heat your oven to 350 degrees.
Take one of the flatbreads and spread a 1/2 cup tzatziki over the top. Next spread half the spinach over the bread followed by half the onion. Add half the cooked chicken pieces on top and sprinkle with the roasted garlic and then the feta.
Place on a baking tray and bake in the oven until it is nice and hot. About 10 mins. Drizzle some olive oil on top and serve with extra tzaziki on the side.
The flatbread recipe makes enough for 4 flatbreads.
The toppings make enough for 2 flatbreads.
The extra flatbreads can be stored in the freezer or the fridge as dough or you can cook them and store them cooked.
Please note: all nutritional values are approximate.