Chicken Pesto Flatbread Pizza with Naan
The perfect college student recipe or for the recent graduate, Chicken pesto flatbread pizza is made using pre-made naan bread. Topped with either rotisserie or some of my perfect chicken breasts, this easy and quick pizza recipe can be as spicy or flavorful as you make it!
Servings 2
Ingredients
- 2 naan flatbreads individual size; I use Stonefire Naan
- 2 Tablespoons pesto or more as desired; homemade or store-bought
- 2 chicken breasts 1 whole; cooked from Foolproof Chicken Recipe; shredded
- ⅓ cup shredded scamorza cheese
- ⅓ cup shredded mozzarella cheese part skim or whole is fine
- ¼ cup Calabrian chile peppers sliced thin
- grated Parmesan cheese as a topping
- olive oil
- crushed red pepper optional
Instructions
- Preheat oven to 425°.
- Lay the flatbread on a baking sheet. Spread each flatbread with 1 Tablespoon of pesto or more as desired.
- If preparing chicken, follow recipe for my super easy Foolproof Chicken recipe. (And if you haven't made this, once you do, you're going to use it for everything!)
- Spread shredded chicken evenly over the pesto. Top with the shredded cheeses, fresh grated Parmesan and Calabrian chlies. Bake in preheated oven for 8-10 minutes until cheese is melted and naan is crispy.
- Drizzle with olive oil and crushed red pepper and more parmesan.
Notes
- Serving. Let the pizza sit for 5 minutes before slicing after baking.
- Storing. Allow pizza to cool before wrapping in plastic wrap and then foil.
