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BBQ Chicken Naan Pizzas

BBQ chicken naan pizzas with grilled naan, melty mozzarella, and a crispy bottom. Shredded BBQ chicken gets tossed with sauce, then grilled until the cheese is fully melted and bubbly.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Naan pizza base and toppings
  • 4 naan breads
  • 1.5 cups cooked chicken, shredded
  • 1 cup BBQ sauce
  • 2 cups mozzarella cheese, shredded
  • 0.5 red onion, thinly sliced
  • 0.25 cup cilantro, chopped
  • ranch dressing for drizzling

Equipment

  • 1 grill

Method
 

Mix the BBQ chicken
  1. Toss shredded cooked chicken with BBQ sauce until evenly coated.
  2. Keep the chicken ready while you preheat the grill to medium heat.
Grill and top the naan
  1. Place naan breads on the grill over medium heat, using direct heat to start crisping the bottom.
  2. Top each naan with BBQ chicken, mozzarella, and red onion.
  3. Close the grill lid and cook for 5-8 minutes, until the cheese melts and the bottom is crispy (look for bubbling cheese and toasted edges).
Finish and serve
  1. Remove the grilled naan pizzas from the grill when the cheese is melted and the bottoms are crisp.
  2. Top immediately with fresh chopped cilantro and drizzle with ranch dressing.
  3. Slice and serve immediately while the cheese is still hot and stretchy.

Notes

For maximum crispness, grill the naan plain for 1 minute before adding toppings. Refrigerate leftovers in an airtight container up to 3 days; reheat on a skillet over medium-high heat until warmed through. Freezing isn’t recommended for best texture. For a lower-fat swap, use part-skim mozzarella and light ranch dressing.