Chicken Pesto Naan Pizza

 

Chicken Pesto Naan Pizza
Chicken Pesto Naan Pizza

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.