Mediterranean chicken naan pizza with pesto & fresh mozzarella

Every Friday, my family looks forward to pizza night. I often mix up a batch of our favorite pizza dough but, admittedly, there are times when I just don't feel that energetic. That's where I fall back on naan bread, which is a traditional Indian bread served with curries. Many higher-end grocery stores carry plain, whole wheat or flavored naan, and it works beautifully as a make-shift pizza dough. Top it with pre-made pesto and meat from a rotisserie chicken for a flavorful, fun meal.

Since this is pizza, and pizza is notoriously versatile, you could use almost any toppings that appeal to you. Layer on strips of roasted red pepper, as I did here, or replace those with mushrooms, olives or onions (or all three). Alternatively, get the whole family involved by laying out a selection of toppings, and letting each person top the pizzas with their favorite ingredients.

Mediterranean chicken naan pizza with pesto
& fresh mozzarella

Serves 4

Ingredients:

• 4 pieces whole wheat or regular naan bread
• 3/4 cup store-bought basil pesto
• 1 cooked skinless chicken breast, shredded (about 1-1/4 cups)
• 1 roasted red bell peppers (2 halves), cut into strips
• 4 ounces fresh mozzarella cheese, thinly sliced
• 1/2 cup grated Parmesan cheese

Directions:

1. Preheat the oven to 425 degrees F.
2. Spread 3 tablespoons of pesto on each piece of naan bread.
3. Divide the shredded chicken, roasted peppers, mozzarella cheese and Parmesan cheese evenly between the 4 pieces of naan.
4. Place two of the prepared pizzas on a large baking sheet and bake until the bread is golden brown around the edges and the cheese is melted, 8 to 10 minutes. Bake the remaining 2 pizzas.
5. Transfer the pizzas to a cutting board, let them rest for 5 minutes, then cut into quarters. Serve.

Other recipe ideas for the weekend

Pork, mushrooms and fettuccine in garlic wine sauce
4 Easy crostini party appetizers
Abbey cocktail