Ingredients:

  • 4 pieces (6 oz each) naan
  • 1/2 cup basil pesto
  • 1 1/2 cups shredded mozzarella cheese
  • 4 oz crumbled goat cheese
  • 1 cup cherry tomatoes, halved
  • 6 oz cooked chicken breast, shredded
  • 1/2 cup thinly sliced red onion
  • 2 tbsp balsamic glaze
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place the naan flatbreads on the prepared baking sheet.
  3. Spread 2 tablespoons of basil pesto evenly over each flatbread, leaving a 1/2 inch border for the crust.
  4. Sprinkle a generous layer of shredded mozzarella cheese over the pesto to create a moisture barrier.
  5. Distribute the shredded cooked chicken breast, halved cherry tomatoes, and sliced red onions evenly across the cheese.
  6. Dot the top of each pizza with crumbled goat cheese.
  7. Bake for 10–12 minutes until the cheese is bubbling and the edges of the flatbread are mahogany-colored and crisp.
  8. Remove from the oven, let sit briefly, then drizzle with balsamic glaze and garnish with torn fresh basil leaves.