Chicken Pesto Naan Pizza
2 tbsp butter
1 small onion, thinly sliced
¼ of one naan dough recipe (¼ lb)
⅓ cup scallion pesto
⅔ cup cooked chicken, cubed or shredded
1 cup mozzarella cheese, shredded (4 oz)
Salt and pepper to taste
Melt butter in a skillet over low heat. Add onions and saute until golden, about one hour, stirring occasionally. Remove from heat and set aside.
Preheat oven to 450℉.
Sprinkle a sheet of parchment paper with cornmeal.
Roll naan dough into a ball. Lay on parchment paper, sprinkle with cornmeal and, using a rolling pin, roll the ball into an 8” circle. Coat the rolling pin with cooking spray if the dough begins to stick.
Slide naan (still on parchment paper) onto a baking sheet or cooking stone. Bake for 6 minutes. Remove from the oven and let it cool for 5 minutes.
Spread pesto over naan. Top with chicken, onions and cheese.
Place pizza back in the oven and bake for 5-7 minutes or until the cheese is melted and bubbly. Sprinkle it with salt and pepper to taste.
3 servings, 450 calories per serving
Hack: Pizza can be stored in the refrigerator for up to 5 days or can be frozen, tightly wrapped, for up to 3 months.
