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Chicken Pesto Naan Pizzas
These Chicken & Pesto Naan Pizzas are the perfect way to use up leftover rotisserie chicken. Fast, filling, and flavorful! The recipe is a Yummly original created by Sara Mellas.
Chicken Pesto Naan Pizzas
By
OnlineCookIngredients
Instructions
- Step 1
Preheat oven to 425°F.
- Step 2
Line a baking sheet with parchment paper.
- Step 3
Arrange the naan on the baking sheet.
- Step 4
Divide the pesto sauce equally between the naan pieces and spread into an even layer, leaving a 1/2-inch border around the sauce.
- Step 5
Arrange equal amounts of shredded chicken and cheese on each piece of naan.
- Step 6
Bake the pizzas on lower-middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 13-15 minutes.
- Step 7
Check to see that pizzas are done. Remove from oven or add time as needed.
- Step 8
Halve the tomato, and remove and discard the seeds. Dice tomato into 1/4-inch pieces.
- Step 9
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.
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Per serving
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