These Chicken & Pesto Naan Pizzas are the perfect way to use up leftover rotisserie chicken. Fast, filling, and flavorful!

Satisfy your sweet tooth with this easy-to-make recipe for Chicken Pesto Naan Pizzas.

1. Info for Chicken Pesto Naan Pizzas

  • Cook Time: 20 min
  • Total Time: 20 min
  • Servings: 4
  • Calories: 483 kcal

2. Ingredients for Chicken Pesto Naan Pizzas

  • 4 pieces Naan bread
  • ½ cup (120g) basil pesto sauce
  • 4oz. (3/4 cup) shredded rotisserie chicken
  • 1 ½ cups (6oz.) shredded mozzarella cheese
  • 1 tomato
  • chopped fresh basil

3. Directions:

  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Arrange the naan on the baking sheet.
  4. Divide the pesto sauce equally between the naan pieces and spread into an even layer, leaving a 1/2-inch border around the sauce.
  5. Arrange equal amounts of shredded chicken and cheese on each piece of naan.
  6. Bake the pizzas on lower-middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 13-15 minutes.
  7. Check to see that pizzas are done. Remove from oven or add time as needed.
  8. Halve the tomato, and remove and discard the seeds. Dice tomato into 1/4-inch pieces.
  9. Top each pizza with an equal amount of diced tomato and fresh basil if you like, then slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.

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4. Pro Tips for Perfect Naan Pizza Results

For the crispiest base, lightly brush the naan with olive oil before adding toppings – this creates a barrier that prevents sogginess. Don’t overload your pizzas with too much pesto or cheese, as this can make the naan soggy and prevent proper crisping. Let the pizzas cool for 2-3 minutes after baking to allow the cheese to set slightly, making them easier to slice and serve without toppings sliding off.