Wednesday, May 14, 2014
Pesto Chicken Naan Pizza
A week or so ago I shared a recipe for baking your own naan bread from scratch. I am still completely in love with the stuff and was looking for a way to use up the leftovers currently residing in our freezer (one batch makes 12 naans).
I decided to turn them into flatbread "pizzas" using pesto and chicken instead of the typical red-sauce based pizza I usually make. This is a perfect weeknight meal that comes together really quickly if you have naan in your freezer. If you need to make the naan from scratch the day of, it still doesn't take long, just give yourself time in the afternoon to make the dough and cook the naan. You can even prep the dough the night before and let it sit in the fridge before you cook it!
Pesto Chicken Naan Pizzas
4 naans or flatbreads (get the recipe here)
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1/2 cup + 1 tbsp. prepared pesto
1/2 lb. chicken breasts or thighs
2 tbsp. pine nuts
1/2 cup freshly grated Parmesan cheese
If you're thawing your naan from the freezer, just lay it out on a clean towel and let it come to room temperature before using. This only takes 30 minutes or so.
Combine olive oil, white wine vinegar and 1 tbsp. of the pesto in a large zip-top bag. Add in the chicken and marinate for 30 minutes. Spray a glass baking dish with nonstick spray and add in the chicken. Bake, covered with foil, for 30 minutes at 375 degrees. Thinly slice and set aside.
Increase the oven temperature to 425 degrees and start to assemble the pizzas. Top each naan with a generous spread of pesto, sliced chicken, a sprinkle of pine nuts and the Parmesan cheese.
Bake for 10-15 minutes and serve hot.