Mediterranean Naan Pizza

You’ve got the best of both worlds right here. Delicious and guilt free! I made this for lunch, but I would eat this for breakfast, lunch, and dinner I love it some much. You really can never go wrong in with fresh ingredients on top of Naan or Pita bread. . This is made with roasted red peppers, homemade pesto, shredded marinated chicken, red onion, and topped off with goat cheese.

Serving Size: Makes 4 Pizzas Prep: 30-45 Minutes Cook Time: 15 min


  • 1 Cup pesto (homemade or store bought)
  • 3 Thinly sliced chicken strips
  • 1/4 Cup red onion, finely chopped
  • 1/4 Roasted red pepper, diced
  • Mini naans, pack of 4
  • 3 TBS crumbled goat cheese
  • 1 Tsp dijon mustard
  • 1 Tsp Olive oil
  • 1 Lemon, juiced
  • Salt & pepper to taste
  • 1 Garlic clove, minced


  1. Start by placing chicken in plastic bag and cover with garlic, olive oil, Dijon mustard, lemon juice, salt and pepper. Massage into chicken and place in refrigerator for 30-45 minutes.
  2. Preheat oven to 375F.
  3. In a stove-top pan, over medium high heat grill chicken until internal temperature reaches 165F (about 4 minutes on each side).
  4. Carefully move chicken to food processor or blender and pulse until shredded.
  5. Place mini naans on parchment paper and layer with pesto, chicken, onion, & roasted bell pepper.
  6. Cook in oven uncovered for 5-10 until heated through. Top with goat cheese and serve immediately.

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