So you’ve made a big ol’ batch of my Sweet and Tangy Barbecue Sauce. And you’ve even used some to make that tender Slow Cooker Pulled Barbecue Chicken. Now what? You can certainly have another killer pulled chicken sandwich. But, I urge you to get a little more creative. Our local pizza joint is known for it’s BBQ chicken pizza and I wanted to recreate those flavors at home. Barbecue Chicken Naan Pizza comes together in 15 minutes and results in a personal pizza with sweet and tender shredded chicken, melted smoky cheese, and bright onion and cilantro garnish.
Naan pizza is a craze I’m willing to jump on. If you can’t find naan, you can always use pita bread or a traditional pizza crust. But I was super excited when I found mini naan in the supermarket because that meant everyone got a personal pizza.
Other wonderful things about this Barbecue Chicken Naan Pizza? It helps use leftovers. It’s ready in 15 minutes. It’s a pretty hearty helping of pulled chicken for protein. And you can customize it to your liking (change the cheese, change the garnish, whatever floats your boat).
The smoked gouda cheese is a real winner on this pizza. It enhances the slight smokiness of the pulled chicken, while still getting gooey and melty. The naan crisps up in the oven so that it can hold up that saucy meat. The onions keep just a little bite for crunch. And the cilantro gives a pop of color and freshness since it’s added after the cooking. While there are endless uses for pulled chicken (or pork), this Barbecue Chicken Naan Pizza has because my favorite!!
- 4 pieces mini naan bread [or 2 large, I use Stonefire brand]
- 1 cup Barbecue Shredded Chicken*
- 4 ounces smoked gouda cheese [grated]
- 1/4 medium red onion [thinly sliced]
- 2 tablespoons chopped cilantro [for garnish]
Preheat oven to 400 degrees.
Place naan bread on a baking sheet flat side up and heat in the oven for 1-2 minutes.
Remove naan from the oven and flip over. Top each piece with 1/4 cup of the pulled chicken, followed by 1 ounce of the cheese. Spread a few onion slices along the top (to taste).
Return to the oven and bake for 5-7 minutes until cheese begins to melt. Turn the oven to a high broil setting and cook for an additional 2 minutes until cheese has browned.
Garnish with chopped cilantro and enjoy!
*Click here for my Slow Cooker Barbecue Shredded Chicken! Or, you can use 1 cup of leftover shredded/rotisserie chicken with about 1/4 of your favorite barbecue sauce. You could also substitute pulled pork.
For 1 mini pizza: Calories 345 ~ Total Fat 12 g ~ Sodium 986 mg ~ Total Carbohydrate 38 g ~ Sugars 14 g ~ Protein 24 g