Name: Chicken Pesto Naan Pizzas
Cook time: 20 min
Total time: 20 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 4 naan; 0.5 cup basil pesto; 4 ounces shredded rotisserie chicken; 1.5 cups shredded mozzarella cheese; 1 tomatoes; fresh basil

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Chicken Pesto Naan Pizzas

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Ingredients

Warning0 allergens identified

Chicken Pesto Naan Pizzas

4 naan(small; or use 2 large and cut in half at serving time)

½ cup basil pesto

4 ounces shredded rotisserie chicken(4 oz. is about 3/4 cup)

1 ½ cups shredded mozzarella cheese(1 1/2 cups is about 4 oz.)

1 tomatoes

fresh basil (optional, for serving)

Instructions

Preheat oven to 425°F.

Line a baking sheet with parchment paper.

Arrange the naan on the baking sheet.

Divide the pesto sauce equally between the naan pieces and spread into an even layer, leaving a 1/2-inch border around the sauce.

Arrange equal amounts of shredded chicken and cheese on each piece of naan.

Bake the pizzas on lower-middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 13-15 minutes.

Check to see that pizzas are done. Remove from oven or add time as needed.

Halve the tomato, and remove and discard the seeds. Dice tomato into 1/4-inch pieces.

Top each pizza with an equal amount of diced tomato and fresh basil if you like, then slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Toast Naan First for Crispness 🔥
Lightly toast the naan on a dry skillet for 1-2 minutes before adding toppings to create a sturdy base that won't get soggy and will crisp up beautifully in the oven.
Shred Rotisserie Chicken Against the Grain 🍗
Pull the chicken fibers in the opposite direction of how they naturally run to ensure tender, bite-sized pieces that distribute evenly across your pizza.
Pat Down Fresh Tomatoes to Remove Excess Moisture 🍅
Slice tomatoes and blot them with paper towels before layering to prevent your naan from becoming watery and soggy during baking.
Layer Pesto Strategically Under Cheese 🌿
Spread pesto directly on the naan before adding chicken and cheese so it melts together, rather than drizzling it on top where it can burn or slide off.
Use High-Heat Oven for Quick, Even Melting 🔥
Bake at 425-450°F for only 5-7 minutes to melt the cheese and warm toppings without over-browning the naan or drying out the chicken.