less than half an hour!
Basil Pesto & Garlic Chicken Naan Bread Pizzas
4 authentic naan breads
6 boneless, skinless chicken thighs, cut into strips
¾ c basil pesto
½ lb mozzarella cheese, grated
1 large leek (including the green top!) sliced
1 c baby spinach (optional)
1 c blackberries, raspberries, or blueberries
Sprinkle of Salt, Pepper, and Garlic Granules
Chili flakes (optional)
Step by Step Instructions
Set oven to 350 and line two baking sheets with parchment paper.
Sauté chicken in a heavy skillet with salt, pepper, and garlic granules until chicken is cooked. Sauté the leek in a separate pan.
While the chicken and leeks are cooking spread each naan generously with basil pesto and place two naan on each baking sheet.
When the chicken and leeks are done scatter them evenly over each naan. Add spinach (optional) and scatter mozzarella (and chili flakes – optional) over each naan, then top each naan with fresh berries (I used blackberries and they were amazing! If you have a berry hater in your family, as we do, substitute some apple or pear slices!
Pop the pans into the oven for about 10 minutes, or until the cheese is melted and beginning to brown. Remove from the oven, cut each naan into quarters and serve immediately and enjoy this delightful sweet and savory naan!