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

Ingredients:

  • 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

Directions:

  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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