Preparation Time: 20 minutes
Cook Time: 12 minutes
Cut: Cooked Chicken
4 naan breads
1/2 cup (125 ml) sundried tomato pesto
1/2 cup (125 ml) thinly sliced red onion
2 cups (500 ml) shredded cooked chicken
1/2 cup (125 ml) goat cheese
1 cup (250 ml) shredded Mozzarella or Italian cheese blend
5-6 oz (150 grams) thinly sliced spicy pancetta
fresh basil or oregano
Preheat the oven to 425F.
Spread tomato pesto on each naan bread. Top with onion, chicken and goat cheese. Tear pancetta into pieces and divide among the pizzas. Top with shredded cheese.
Bake until the pizza’s edges are golden and the cheese is bubbly (about 10-12 min.) Garnish with fresh oregano or basil and a drizzle of olive oil.
Additional Toppings: marinated artichoke hearts, olives, roasted garlic, roasted vegetables (peppers, eggplant etc), hot pepper flakes.
Tip: These pizzas freeze well. Cool baked pizzas then wrap tightly in plastic wrap and foil; freeze for up to 3 months. Reheat in a 425F oven.