Dollop
Chicken pesto naan pizzas
Crisp naan topped with basil pesto, chicken, mozzarella and sweet cherry tomatoes, dinner in 20 minutes with no dough to stretch.
- 20 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $4.48 a serving
- 690 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 2 naan
- 3 tbsp basil pesto
- 1 cup rotisserie chicken, shredded
- 1 cup shredded mozzarella
- ¾ cup cherry tomatoes, halved
- 1 tbsp grated parmesan
From your pantry
- 1 pinch red pepper flakes (optional)
Each serving has about 690 calories, 42 g protein, 52 g carbs and 34 g fat, and costs about $4.48 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and set the naan on a .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Spread the pesto over the naan, leaving a thin border.
Scatter the chicken over the pesto, then the mozzarella, then the tomatoes, cut side up.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
8 to 10 minutes, until the cheese is bubbling and the edges of the naan are .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 9 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Sprinkle with the parmesan and pepper flakes, cut into wedges and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Canned chicken and rice soup
30 min
Parmesan orzo soup
20 min
Air fryer chicken thighs
25 min
Korean fire chicken with cheese (buldak)
25 min
30-minute dinners ›One-pan dinners ›What to make with parmesan and shredded mozzarella ›What to make with tomatoes and parmesan ›