Smoky BBQ Chicken Naan Pizzas

Dinner

Oct 7

⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 12 minutes

This easy naan flatbread pizza is my go-to when I want something hot and cheesy in under 20 minutes. It’s perfect for game day because you can make a bunch of them at once, slice them up, and serve them like mini pizzas. I like using store-bought naan as the base—it crisps up beautifully and has the perfect chewy texture underneath. You can totally customize it, but this version has a smoky BBQ twist that always gets devoured first.

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*Sizzling naan flatbread pizzas fresh out of the oven, ready to be sliced and served for game day!*

You know how it is during football season—you want something hearty and satisfying, but you don’t want to spend all day in the kitchen while everyone else is yelling at the TV. That’s where these naan flatbread pizzas shine. You just grab your naan, load it up with toppings, and pop it in the oven. No dough proofing, no stress. They come out hot, crispy, and totally irresistible.

I like to go the BBQ chicken route because it’s smoky, tangy, and has just the right kick. The trick is using a little smoked paprika with the sauce and tossing the chicken in it before layering it on. Then I hit it with red onions, sharp cheddar, and mozzarella so you get that stretchy cheese pull in every bite. Right when it comes out, a sprinkle of cilantro or green onions takes it to the next level.

This is one of those recipes you can make your own. Add bacon, jalapeños, pineapple, or keep it vegetarian with roasted veggies and feta. I’ve even set up a DIY pizza bar with all the toppings so people can make their own during halftime. Trust me—once you make this once, it’ll be on permanent rotation every football season.

🍽️ Servings: 4 • 🔥 Calories/Serving: 410

Ingredients

2 store-bought naan flatbreads (about 8–9 inches each)
½ cup BBQ sauce (I like a smoky variety)
1 cup cooked chicken breast, shredded or chopped
½ tsp smoked paprika
½ cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ red onion, thinly sliced
1 tbsp olive oil
2 tbsp chopped fresh cilantro or green onions (for garnish)
Optional: red pepper flakes for heat

Steps

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a small bowl, toss the cooked chicken with smoked paprika and 2 tablespoons of the BBQ sauce.

Step 3

Place the naan on the baking sheet and brush each with a light coating of olive oil.

Step 4

Top each naan with the chicken mixture, then sprinkle on cheddar, mozzarella, and red onion slices.

Step 5

Bake for 10–12 minutes, or until the cheese is bubbling and the edges of the naan are golden and crisp.

Step 6

Remove from the oven and garnish with chopped cilantro or green onions.

Step 7

Slice into quarters or eighths and serve immediately.

Make it your own!

🌱 Go vegetarian
Skip the chicken and load up with roasted mushrooms, bell peppers, and red onion. Add crumbled feta or extra mozzarella for richness.
🔥 Add heat
Sprinkle sliced jalapeños over the top before baking or drizzle with hot honey after baking.
🧀 Make it ultra cheesy
Use a three-cheese combo: mozzarella, smoked gouda, and sharp cheddar.
🥓 Bring the bacon
Add crumbled crispy bacon on top for an extra smoky, savory punch.
🍍 Sweet & smoky
Toss in a few pineapple chunks with the BBQ chicken for a sweet contrast that works surprisingly well.