Categories: Pizza/flatbread
Ingredients
- 2 whole wheat naan breads
- 3 tbsp basil pesto
- 1 cooked skinless chicken breast, shredded
- 4 canned artichoke hearts, roughly chopped (about 1/2 cup)
- 2 tbsp sliced kalamata olives
- 1/4 cup grated Parmesan or Romano cheese
- 6 basil leaves, thinly sliced
- 2 tbsp minced flat-leaf parsley
Directions
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Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for 10 minutes.
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Lay 2 pieces of naan on a pizza peel or on a baking sheet (if not using a pizza stone).
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Spread 1 ½ tablespoons basil pesto on each naan. Divide the chicken artichoke hearts, olives and cheese between the 2 pizzas.
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If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
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Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
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Transfer the pizzas to a cutting board and let rest for a few minutes before cutting.
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Sprinkle the basil and parsley over top. Slice the pizzas in to quarters. Serve.