Instructions
1
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Preheat oven to 425°F.
2
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Line a baking sheet with parchment paper.
3
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Arrange the naan on the baking sheet.
4
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Divide the pesto sauce equally between the naan pieces and spread into an even layer, leaving a 1/2-inch border around the sauce.
5
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Arrange equal amounts of shredded chicken and cheese on each piece of naan.
6
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Bake the pizzas on lower-middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 13-15 minutes.
7
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Check to see that pizzas are done. Remove from oven or add time as needed.
8
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Halve the tomato, and remove and discard the seeds. Dice tomato into 1/4-inch pieces.
9
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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.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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