about 1/2 hr
Basil Pesto & Garlic Chicken
Naan Bread Pizzas
- 4 authentic naan rounds
- 2 chicken breasts, in thin slices
- 4 pieces thick cut bacon, cut into bits
- 1 cup baby spinach
- 2 onions, sliced
- 2 pears, cored and thinly sliced
- ¾ c (177g) basil pesto
- 1 lb mozzarella, grated
- Sprinkle of salt, pepper, and garlic granules
- Butter to sauté
Step by Step Instructions
Melt butter in a heavy skillet and sauté onions until they begin to caramelize then remove from the pan and set aside. In another skillet cripspify the bacon bits until they are slightly crispy and cooked through, remove from the pan and set aside.
Pan fry the chicken in which ever pan finishes first (bacon or onion.) Add a touch more butter (if necessary) along with a sprinkle of salt, pepper, and garlic granules and pan fry until cooked through.
Prepare the naans while while the bacon, onions, and chicken are cooking. Line two baking sheets with bakers’ paper and place two naan on each sheet. Add a few generous spoonfuls of basil pesto to each naan and spread evenly over the surface and set aside until the rest of the toppings are cooked as above.
Set oven to 350
Share onions, spinach, and chicken evenly over the four naan rounds. Share the sliced pears over the chicken, onions, and spinach, then add the mozzarella (evenly), and finish by scatter the bacon bits over top.
Pop these beauties into the oven for 10 minutes, then set the broiler on low and broil for a minute or so to brown up the mozzarella, then remove from the oven, slice each naan into four pieces, sit down and enjoy what I deem as the best naan pizza ever made!