Ingredients:

  • 4 pieces (approx. 3 oz / 85g each) naan
  • 1/2 cup (125ml) basil pesto
  • 1 lb (450g) chicken breast, grilled and shredded or cubed
  • 1 1/2 cups (170g) shredded part-skim mozzarella cheese
  • 1/2 cup (75g) canned artichoke hearts, drained and chopped
  • 1 cup (30g) fresh baby spinach, roughly chopped
  • 1 tbsp (15ml) balsamic glaze
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Place the naked naan breads on the sheet and bake for 2-3 minutes to create a moisture barrier.
  3. Remove naan from the oven and spread 2 tbsp (30ml) of pesto evenly across each piece, leaving a 1/2 inch border.
  4. Layer the chopped spinach first, followed by the shredded grilled chicken and chopped artichoke hearts.
  5. Top each pizza with a generous sprinkle of shredded part-skim mozzarella cheese.
  6. Return the pizzas to the oven and bake for 7-10 minutes until the cheese is bubbling and golden-brown and the edges are deep mahogany.
  7. Finish with a drizzle of balsamic glaze and a sprinkle of red pepper flakes if desired.