Barbecue Chicken Bacon Naan Pizza Recipes

BARBECUE CHICKEN & BACON NAAN PIZZA

Steps:

• 1. Preheat the oven to 425 degrees. Place the Naan bread on a baking pan that has been sprayed liberally with cooking spray. Spread each piece of Naan lightly with the barbecue sauce reserving the bulk of the sauce to drizzle over the toppings. If you'd like more sauce, serve it on the side so your pizza's won't get soggy. Divide the toppings evenly into four servings. Place the chicken, bacon, onion and peppers on the Naan in that order. Drizzle with the remainder of the barbecue sauce. Sprinkle the shredded colby jack cheese on top and bake at 425 degrees for 10 minutes or until the edges are golden. Garnish with chopped cilantro and cut into quarters to serve. Yield: 4 whole Naan pizzas Cook's note: Cut each naan it into smaller pieces and serve this delish pizza as an appetizer.

BARBECUE CHICKEN NAAN PIZZA RECIPE

Steps:

• Preheat and indoor or outdoor grill to medium-high. Combine the oil, cumin, paprika, salt and pepper in a small bowl; brush on the chicken. Grilled the chicken 3-4 minutes per side, or until cooked through. Cool the chicken to room temperature and then thinly slice.
• Preheat the 400°F
• Set the naan on a parchment paper-lined baking sheet. Spread the top of the naan with the barbecue sauce. Arrange the chicken on top of the barbecue sauce; sprinkle with the cheese and green onions. Bake for 8 to 10 minutes, or until the cheese is melted and the bottom of the naan is crispy.
• Note: The naan I used were 10-inches long and 3-inches wide. If you cannot find them that size, simply select naan, whether round or oval, which appear to be a good size to make a pizza that serves one.

BBQ CHICKEN PIZZA

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
• For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
• Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don't knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
• Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.