Step 1 of 9
Chicken Pesto Naan Pizzas
Preheat oven to 425°F.
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Step 2 of 9
Chicken Pesto Naan Pizzas
Line a baking sheet with parchment paper.
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Step 3 of 9
Chicken Pesto Naan Pizzas
Arrange the naan on the baking sheet.
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Step 4 of 9
Chicken Pesto Naan Pizzas
Divide the pesto sauce equally between the naan pieces and spread into an even layer, leaving a 1/2-inch border around the sauce.
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Step 5 of 9
Chicken Pesto Naan Pizzas
Arrange equal amounts of shredded chicken and cheese on each piece of naan.
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Step 6 of 9
Chicken Pesto Naan Pizzas
Bake the pizzas on lower-middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 13-15 minutes.
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Step 7 of 9
Chicken Pesto Naan Pizzas
Check to see that pizzas are done. Remove from oven or add time as needed.
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Step 8 of 9
Chicken Pesto Naan Pizzas
Halve the tomato, and remove and discard the seeds. Dice tomato into 1/4-inch pieces.
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Step 9 of 9
Chicken Pesto Naan Pizzas
Top each pizza with an equal amount of diced tomato and fresh basil if you like, then slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.