Barbecue Chicken Naan Pizza
Serves 4
Published in: Victoria Times Colonist
2 small boneless -- skinless chicken breasts
1 tablespoons vegetable oil
1/2 teaspoons ground cumin
1/4 teaspoons paprika
salt and freshly ground pepper to taste
4 naan (see Note)
1/2 cup barbecue sauce
1 1/2 cup grated Monterey jack cheese
3 green onions -- finely chopped
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 400F.
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. These
pizzas could also be made with pocket-less pita bread. Recipe Notes
Naan is a dense but tender flatbread that makes a nice base for a pizza
for one.
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