Roasted Red Pepper Pesto Chicken Naan Pizza | Diane Morrisey
Roasted Red Pepper Pesto Chicken Naan Pizza
15 mins prepServes 2
This naan pizza is topped with roasted red pepper pesto, sun-dried tomatoes, sliced chicken, and a blend of fontina and mozzarella cheese, baked until golden and bubbly. It's an easy and versatile alternative to conventional pizzas.
1: Preheat the oven to 400°F.
2: Brush the naan with 1 tablespoon of olive oil and bake for 5 minutes or until starting to get golden.
3: Remove from oven and spread with pesto.
4: Top with sun-dried tomatoes and sliced chicken.
5: Sprinkle with cheese (fontina and mozzarella).
6: Bake for 10 minutes or until golden and bubbly.
7: Sprinkle with chopped parsley and drizzle with hot honey.
8: For roasted red pepper pesto, pulse walnuts and garlic in a food processor until finely chopped.
9: Add drained roasted red peppers, basil, kosher salt, pepper, and olive oil; pulse until chunky.
10: Add Parmesan and process until desired consistency is reached.
