Smoky BBQ Chicken Naan Pizzas

Jun 17

Written By Ginna

⏱️ Prep Time: 5 minutes • 🍳 Cook Time: 15 minutes

I love making these when I'm craving BBQ chicken pizza but don't feel like dealing with pizza dough. Using naan as the base keeps things easy, and the individual naan rounds make great personal-sized pizzas.

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*Sizzling naan flatbread pizzas fresh out of the oven.*

The key to this recipe is lightly toasting the naan before assembling. It helps the naan hold up to the sauce and toppings without becoming soggy, while still staying soft in the center after baking.

The chicken is prepared the same way I cook it for a lot of my bowls and salads. A quick pan sear with salt, pepper, and garlic powder keeps it simple and lets the BBQ sauce do most of the work. Using a hand mixer to shred the chicken is one of my favorite shortcuts because it takes less than a minute.

I use mozzarella here because it's what I typically have on hand, but cheddar, Monterey Jack, or a blend of cheeses would work well too. The thin slices of red onion soften in the oven and add a little bite that balances the sweetness of the sauce.

These are best eaten fresh from the oven, but you can prep the chicken ahead of time if you want dinner on the table even faster. Just be careful not to over-toast the naan before assembling. You only want enough color to make it sturdy for the toppings.

Ingredients

🍽️ Servings: 3 Individual Naan Pizzas (Serves 2-3) • 🔥 Calories/Serving: 340 per naan pizza • 💪 Protein/Serving: 24g per naan pizza

For the Chicken

1 thin-sliced chicken breast (about 6 oz)
1 teaspoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons BBQ sauce

For the Pizzas

3 Stonefire naan rounds
⅓ cup BBQ sauce, plus more for drizzling
1 cup shredded mozzarella cheese
¼ small red onion, thinly sliced
2 tablespoons fresh cilantro, chopped

Steps

Step 1

Preheat your oven to 400°F.

Lightly toast the naan rounds in a toaster until they are lightly firm but not browned. You want them sturdy enough to hold toppings without becoming crispy.

Step 2

Heat the olive oil in a skillet over medium-high heat.

Season the chicken breast with the salt, pepper, and garlic powder.

Step 3

Cook the chicken for 2 to 3 minutes per side, or until it reaches 165°F internally and is lightly golden on the outside.

Step 4

Transfer the chicken to a mixing bowl and pour any juices from the pan over the top. Let the chicken rest for 5 minutes.

Step 5

Use a hand mixer to shred the chicken directly in the bowl. Add the 2 tablespoons of BBQ sauce and toss until the chicken is lightly coated.

Step 6

Place the toasted naan rounds on a baking sheet.

Spread the BBQ sauce evenly across each naan using a rubber spatula.

Step 7

Sprinkle most of the mozzarella cheese over the sauce.

Top with the shredded BBQ chicken and sliced red onion.

Step 8

Add the remaining cheese over the top and drizzle with a little additional BBQ sauce.

Step 9

Bake for 6 to 8 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and sprinkle with the chopped cilantro. Serve immediately.

Make it your own!

🌶️ Add Some Heat
Add sliced jalapeños before baking or use a spicy BBQ sauce if you like a little kick.
🧀 Switch Up the Cheese
Sharp cheddar, Monterey Jack, smoked gouda, or a Mexican blend all work well here and bring different flavors.
🥓 Add Bacon
Sprinkle cooked, crumbled bacon over the pizzas before baking for a smoky, savory addition.
🍗 Use Rotisserie Chicken
Short on time? Skip cooking the chicken and use shredded rotisserie chicken tossed with BBQ sauce.