Garlic Naan Chicken Caesar Pizzas (Printable View)

Crispy garlic naan bases loaded with Caesar chicken, melted cheeses and fresh romaine for a quick fusion meal.

# Ingredient List:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1/3 cup Caesar dressing
03 - 1/2 teaspoon freshly ground black pepper

→ Garlic Naan

04 - 4 garlic naan breads

→ Toppings

05 - 1 1/2 cups shredded mozzarella cheese
06 - 1/2 cup freshly grated parmesan cheese
07 - 2 tablespoons unsalted butter, melted
08 - 2 cloves garlic, minced
09 - 1/4 teaspoon dried Italian herbs

→ Finishing

10 - 2 cups chopped romaine lettuce
11 - 1/4 cup shaved parmesan
12 - Caesar dressing for drizzling
13 - Freshly ground black pepper to taste

# How to Make:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, combine cooked chicken with Caesar dressing and black pepper, tossing until evenly coated.
03 - In a small bowl, whisk together melted butter, minced garlic, and Italian herbs. Brush mixture generously over the top surface of each naan bread.
04 - Place prepared naan breads on the baking sheet. Distribute Caesar-dressed chicken evenly across each naan. Layer with mozzarella cheese and grated parmesan.
05 - Bake for 12 to 15 minutes, or until cheese is melted and bubbly with golden-brown edges.
06 - Remove from oven and allow to cool for 2 to 3 minutes. Top each pizza with chopped romaine lettuce and shaved parmesan. Drizzle lightly with additional Caesar dressing and season with black pepper.
07 - Slice and serve immediately while warm.

# Expert Tips:

01 -
  • Ready in 30 minutes flat, which makes it perfect for those nights when you need something impressive but have zero time.
  • The warm, buttery naan base stays crispy while the cheese gets perfectly melted and the chicken stays tender underneath.
  • Fresh romaine on top adds a cool crunch that plays beautifully against the hot pizza, like you're eating a salad and pizza at the same time.
02 -
  • Add the romaine lettuce only after everything comes out of the oven—if you put it on before baking, it'll wilt into nothing and you'll lose that refreshing crunch that makes the whole thing special.
  • Don't skip the 2 to 3 minute cool-down time after baking, because it gives the cheese a chance to set just enough that your toppings won't slide off when you take your first bite.
03 -
  • Store-bought rotisserie chicken is a legitimate time-saver here—it's flavorful enough that nobody will ever know you didn't roast it yourself, and it shreds like a dream.
  • If your naan breads are thicker, give them an extra minute or two in the oven to make sure the cheese melts all the way through and the bottom gets crispy.
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