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Greek Chicken Pizza

Greek Chicken Pizza

By Traeger Kitchen

Do pizza night a little differently with this flavorful pie. Loaded with tender chicken, and topped off with olives & herbs, you may have just found your new favorite.

Prep Time

10 Minutes

Cook Time

30 Minutes




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Units of Measurement:
3 chicken breasts
As Needed extra-virgin olive oil
As Needed Traeger Fin & Feather Rub
1 pizza dough
As Needed fresh oregano
2 Medium Tomatoes, sliced
1 Cup Spinach, fresh
2 Ounce Olives, Kalamata
1/4 Cup feta cheese


  • 1

    Lightly rub chicken breasts on all sides with some of the olive oil. Season all sides with Traeger Fin & Feather Rub.

    • 3  chicken breasts

    • As Needed extra-virgin olive oil

    • As Needed Traeger Fin & Feather Rub

  • 2

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

  • 3

    Place the chicken breasts directly on the grill grate and cook for approximately 20 minutes, flipping halfway through, or until the internal temperature registers 165 degrees F on an instant-read thermometer.

    375 ˚F / 191 ˚C

    165 ˚F / 74 ˚C

  • 4

    Remove the chicken and allow to rest for 10 minutes. Thinly slice the chicken breasts across the grain.

  • 5

    Turn the Traeger heat up to 400 degrees F, or High, and preheat, lid closed, for 5 to 10 minutes.

    400 ˚F / 204 ˚C

  • 6

    Meanwhile, roll out the pizza crust to your preferred thickness.

    • 1  pizza dough

  • 7

    Drizzle olive oil over both sides and season with fresh oregano.

    • As Needed fresh oregano

    • 3 Tablespoon extra-virgin olive oil

  • 8

    Place the pizza crust directly on the grill grate, cooking the top side first. Cook for 3 to 5 minutes on both sides.

    400 ˚F / 204 ˚C

  • 9

    After dough has finished cooking, pull off the Traeger and drizzle olive oil on top.

  • 10

    Evenly sprinkle spinach, olives, tomatoes, sliced chicken and feta cheese over the pizza crust. Serve. Enjoy!

    • 2 Medium Tomatoes, sliced

    • 1 Cup Spinach, fresh

    • 2 Ounce Olives, Kalamata

    • 1/4 Cup feta cheese

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