Naanchickenpizza Recipes

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BAKED CHICKEN FAJITA NAAN PIZZA



Baked Chicken Fajita Naan Pizza image

Having an arsenal of foolproof recipes you can effortlessly whip up in minutes is key to eating healthfully even on the busiest days. Here, Tex-Mex flavors meet Indian in a chicken fajita naan pizza. Simply grill the chicken and the vegetables, add to the bread along with tomato sauce and shredded cheese, throw it in the oven and in less than 15 minutes you'll be sitting down to a tasty meal.

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 55m

Yield 4 servings (1/2 naan per serving)

Number Of Ingredients 11

1 teaspoon olive oil, or more as needed
1 pound skinless, boneless chicken breasts, cut into strips
1/2 cup sliced mushrooms
1 medium red bell pepper, sliced thinly
1/2 medium red onion, sliced
1 teaspoon fajita seasoning (see Cook's Note)
Kosher salt and freshly ground black pepper
2 pieces whole-wheat naan
1/2 cup tomato sauce
1/2 cup shredded Cheddar
Topping suggestions: sliced avocado, chopped cilantro, freshly squeezed lime juice

Steps:

  • Preheat the oven to 425 degrees F. Meanwhile, heat the oil until hot in a grill pan or skillet over medium-high heat, then add the chicken. Cook thoroughly, about 5 minutes on each side, then remove from the pan.
  • Add more oil to the pan as necessary, and add the mushrooms, peppers, onions, fajita seasoning and 1/2 teaspoon each salt and pepper and cook until the vegetables are slightly tender, tossing with tongs periodically, about 5 minutes. Remove from the pan.
  • Place the naan on a baking sheet, pizza pan or baking stone. Top each piece with a layer of tomato sauce, followed by the chicken, vegetables and then the cheese. Bake until the cheese has melted, 10 to 15 minutes. Top the pizzas with the avocado, cilantro and freshly squeezed lime juice, if using, then divide each pizza in half and serve.

Nutrition Facts : Calories 353, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 32 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 34 grams, Sugar 4 grams

NAAN PIZZA



Naan Pizza image

Provided by Bev Weidner

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons olive oil
1 pound ground turkey
Kosher salt and freshly ground black pepper
2 cloves garlic
2 teaspoons fresh oregano, chopped
Zest and juice of 1 lemon
4 pieces naan
1/2 cup pizza sauce
Shredded mozzarella, for topping pizzas
1/4 cup tahini
2 tablespoons harissa
Toppings: Crumbled feta, sliced Persian cucumbers, pitted kalamata olives, thinly sliced red onion, fresh parsley leaves, fresh mint leaves, lemon zest and juice

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium-high heat. Add the cumin and coriander to the hot skillet and stir to toast until they become aromatic, about 30 seconds. Add the oil and turkey, breaking the meat up with a wooden spoon into small crumbles. Sprinkle with 1 teaspoon salt and toss it so the turkey is coated in oil and spices. Cook, stirring occasionally, until the turkey starts to brown, about 2 minutes. Grate the garlic cloves on a rasp grater into the skillet. Stir it into the turkey and cook until turkey is browned and fully cooked, 4 to 5 minutes more. Stir in the oregano, some lemon zest and half the lemon juice, scraping up browned bits left in the skillet. Remove from the heat and set aside.
  • For the kids: Put 2 naan on a baking sheet. Spoon 2 tablespoons pizza sauce on each. Add a little bit of turkey and the mozzarella. Bake until the cheese is bubbling and the crust is golden brown, about 10 minutes.
  • For the adults: Mix the tahini with the harissa, remaining lemon juice, a pinch of salt and 2 tablespoons water if desired (see Cook's Note). Spread the tahini sauce on one side of the remaining pieces of naan. Sprinkle turkey on top of the sauce. Bake until the crust is toasted, 10 to 15 minutes. Layer on feta, cucumbers, olives, red onion, parsley and mint leaves. Sprinkle with some lemon zest and spritz with a little lemon juice. Drizzle with additional tahini sauce if desired. Serve hot or at room temperature.

BARBECUE CHICKEN NAAN PIZZA RECIPE



Barbecue Chicken Naan Pizza Recipe image

Make and share this Barbecue Chicken Naan Pizza Recipe recipe from Food.com.

Provided by Stacia_

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 small boneless skinless chicken breast halves
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon paprika
salt & freshly ground black pepper
4 naan bread (see Note)
1/2 cup barbecue sauce
1 1/2 cups grated monterey jack cheese
3 green onions (finely chopped)

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.

Nutrition Facts : Calories 281.4, Fat 17.6, SaturatedFat 8.8, Cholesterol 71.9, Sodium 522.5, Carbohydrate 5.3, Fiber 0.7, Sugar 1.7, Protein 24.8

BUFFALO CHICKEN NAAN PIZZA



Buffalo Chicken Naan Pizza image

Cajun-spiced grilled chicken, spicy Buffalo sauce, and a creamy cheese sauce on garlic naan bread makes a delicious, easy pizza meal.

Provided by Luke Summers

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 8

Number Of Ingredients 16

2 large chicken breasts
1 tablespoon Cajun seasoning, or to taste
1 (8 ounce) package cream cheese
⅔ cup sour cream
¼ cup half-and-half
2 tablespoons powdered Parmesan cheese
1 tablespoon chopped fresh rosemary
1 teaspoon garlic, minced
crushed black pepper to taste
4 garlic naan breads
1 (4 ounce) package crumbled feta cheese, or to taste
½ cup Buffalo wing sauce (such as Frank's®)
⅓ cup melted butter
1 ½ tablespoons tomato paste
1 teaspoon smoked paprika
½ teaspoon ground nutmeg

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Season chicken with Cajun seasoning.
  • Grill chicken on the preheated grill until no longer pink inside and juices run clear, 5 to 10 minutes per side. Remove from grill, leaving grill on. Let chicken rest for 3 to 4 minutes, then cut into small pieces and set aside.
  • Combine cream cheese, sour cream, half-and-half, Parmesan cheese, rosemary, garlic, and black pepper in a mixing bowl. Spread white sauce evenly onto naan, then layer chicken and feta cheese on top. Refrigerate any leftover white sauce.
  • Combine Buffalo sauce, melted butter, tomato paste, smoked paprika, and nutmeg in a bowl. Drizzle Buffalo sauce on top of naan pizzas.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Heat pizzas on the hot grill until warmed through, about 5 minutes.
  • Transfer pizzas to the preheated broiler and finish cooking until golden brown on top, about 1 minute more.

Nutrition Facts : Calories 464.6 calories, Carbohydrate 28.5 g, Cholesterol 113.3 mg, Fat 29.2 g, Fiber 4.4 g, Protein 23.1 g, SaturatedFat 16.8 g, Sodium 1127.6 mg, Sugar 2.2 g

NAAN CHICKEN SANDWICH



Naan Chicken Sandwich image

Make and share this Naan Chicken Sandwich recipe from Food.com.

Provided by Debbwl

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

naan bread, 2 large (or 4 small)
3 tablespoons mango chutney
3 tablespoons tomato paste
1 cup rotisserie-cooked chicken, diced (not cold)
1 cup romaine lettuce, diced
2 tablespoons olive oil

Steps:

  • Preheat oven to 450*F. Place bread on baking sheet and cook 5 minutes.
  • Stir together chutney and tomato paste in a small bowl. Spread mixture over one piece of bread.
  • Toss together remaing ingedents in a medium bowl and pile over tomato mixture. Top with remaning bread and cut into four pieces.

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