Categories: Pizza/flatbread
Ingredients
- 1 Red Onion
- 2 Boneless Skinless Chicken Breasts
- 2 Naan Flatbreads
- 3 oz. BBQ Sauce
- 2 oz. Shredded Mozzarella
- 2 oz. Shredded Cheddar Cheese
- 1 oz. Shredded Red Cabbage
- 1/2 oz. Baby Arugula
- 11/2 oz. Ranch Dressing
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Peel and halve onion. Slice halves into thin strips. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
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Place chicken on prepared baking sheet and bake until chicken reaches a minimum internal temperature of 165 degrees, 12-14 minutes. Transfer to a cutting board, rest 5 minutes, and cut into ½" thick strips. Replace foil on baking sheet. While chicken cooks, caramelize onions.
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Heat 1 tsp. olive oil in a medium pan over medium heat. Add onions to hot pan and cook, stirring occasionally until browned, 10-12 minutes. Add water 1 Tbsp. at a time if pan becomes dry.
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Place flatbreads on newly foiled baking sheet. Slather flatbreads with BBQ sauce. Top with chicken pieces, caramelized onions, mozzarella, cheddar, and a pinch of pepper. Bake until flatbread is crisp and cheese melts, 10-12 minutes.
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Remove from oven and allow pizzas to cool 2 minutes. Top with shredded cabbage, arugula, and a drizzle of ranch dressing, reserving some for dipping if you’d like.
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Slice pizzas into desired number of wedges.