Chicken Pesto Naan Pizzas
Serves 6
Chicken Pesto Naan Pizzas — made with 6 naan flatbreads, 3 cups chicken, cooked & chopped, 1 tablespoon dried oregano flakes, plus extra for topping, 0.75 cup prepared basil pesto, 12 tablespoons, 0.75 cup roasted red peppers, chopped, 3 cups mozzarella cheese, shredded, and more.
Ingredients
- 6 naan flatbreads
- 3 cups chicken, cooked & chopped
- 1 tablespoon dried oregano flakes, plus extra for topping
- 0.75 cup prepared basil pesto, 12 tablespoons
- 0.75 cup roasted red peppers, chopped
- 3 cups mozzarella cheese, shredded
- 1.5 cups feta cheese, crumbled
- olive oil, for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Place the 6 naan breads across large baking sheets (you may need multiple sheets or to work in batches).
- Pre-bake the naan breads for 3 to 5 minutes to start crisping the crust.
- Toss the cooked and chopped chicken with the 1 tablespoon of oregano in a bowl while the naans are baking.
- Remove the naans from the oven. Spread 2 tablespoons of the prepared pesto onto each naan.
- Top evenly with the chicken and oregano mixture, then sprinkle each with a generous ½ cup of mozzarella cheese.
- Arrange the chopped roasted red peppers over the top of each pizza, and sprinkle each evenly with the feta cheese (about ¼ cup per pizza).
- Add another dash of oregano flakes on top of the pizzas.
- Bake for another 5 minutes, or until the cheese is completely melted and bubbly.
- Drizzle the pizzas with some good quality olive oil right before slicing and serving.