Chicken Pesto Naan Pizzas
These Chicken Pesto Naan Pizzas are a perfect use of any leftover fresh made pesto from my Walnut Pesto Burrata Toast recipe. I love love love naan bread, especially to use for flatbread pizzas. One of my all time favorite recipes from my blog is my Chicken Caesar Salad Flatbread Pizzas, you MUST try them!
These are perfect for a simple weeknight meal, and are fun to make on the grill on a nice spring or summer day! Super simple to make, even the kiddos can get in the kitchen with you to help with toppings!
They’re topped with basil pesto, chopped chicken, oregano, roasted red bell peppers, feta and mozzarella cheeses. Use any veggies you have on hand! These could also make a fun party appetizer finger food, and they’re just as good served at room temperature. Simple to make, delicious to eat! Make them vegetarian without the chicken, or try a different protein of your choosing. Just another reason why I love pizza recipes, you can really do whatever you want!
Chicken Pesto Naan Pizzas
Ingredients
- 2 naan flatbreads
- 1 cup chicken cooked & chopped
- 1 tsp dried oregano flakes plus extra for topping
- 4 tbsp prepared basil pesto
- 1/4 cup roasted red peppers chopped
- 1 cup mozzarella cheese shredded
- 1/2 cup feta cheese
- drizzle olive oil
Instructions
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Preheat oven to 400 degrees. Place naan breads on a baking sheet. Pre-bake the naan breads for 3-5 minutes to start crisping.
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In a small bowl, toss the cooked and chopped chicken with the oregano.
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Once naans are pre-baked, spread 2 tablespoons of the prepared pesto onto each naan. Top with chicken and oregano mixture. Sprinkle with mozzarella cheese. Arrange the roasted red peppers over the top, and sprinkle with feta cheese. Add another dash of oregano flakes on top of pizzas. Bake for another 5 minutes or until cheese is melted.
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Drizzle pizzas with some good olive oil before slicing and serving.
Recipe Notes
Additional great toppings would be red onion or olives.
Great served as a meal, or a fun party appetizer.
