Ingredients:

  • 4 pieces (12 oz) whole grain naan
  • 1/2 cup (125g) basil pesto
  • 1 tbsp (15ml) olive oil
  • 2 cups (225g) shredded part-skim mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 cup (140g) cooked chicken breast, thinly sliced
  • 1/2 cup (75g) halved cherry tomatoes
  • 4-6 leaves (2g) fresh basil, torn
  • 1 tsp (2g) red pepper flakes
  • 1 tbsp (15ml) balsamic glaze

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Place naan breads on the sheet and lightly brush the outer edges with olive oil. Bake the plain naan for 2-3 minutes to create a moisture barrier.
  2. Remove naan from the oven. Spoon 2 tablespoons (30g) of pesto onto each naan, spreading it evenly while leaving a 1/2 inch border. Distribute sliced cooked chicken breast evenly over the pesto.
  3. Sprinkle mozzarella and Parmesan cheese over the top, then add halved cherry tomatoes. Return the pizzas to the oven and bake for 7-10 minutes until the cheese is bubbling.
  4. Remove from oven and immediately top with torn fresh basil and red pepper flakes. Finish with a drizzle of balsamic glaze.