Garlic Naan Chicken Caesar Pizzas (Print Version)

Crispy naan topped with Caesar chicken, melted cheese, 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 cheese
12 - Caesar dressing for drizzling
13 - Freshly ground black pepper to taste

# How-To Steps:

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 the mixture evenly over the top surface of each naan bread.
04 - Arrange naan breads on the prepared baking sheet. Distribute Caesar-dressed chicken evenly across each naan. Sprinkle mozzarella and grated parmesan over the chicken.
05 - Bake for 12 to 15 minutes until cheese is melted and bubbly with golden edges.
06 - Remove from oven and allow to cool for 2 to 3 minutes. Top each pizza with chopped romaine and shaved parmesan. Drizzle lightly with additional Caesar dressing and season with black pepper.
07 - Slice and serve immediately while warm.

# Helpful Tips:

01 -
  • Fresh romaine on top keeps things bright while the cheese stays melty underneath, so you get multiple textures in every bite.
  • It actually comes together faster than ordering delivery, which means dinner can happen on even your most chaotic nights.
  • The whole Caesar-chicken combination is familiar enough to feel comforting but different enough that it doesn't feel like something you've eaten a hundred times.
02 -
  • The romaine has to go on after baking or it wilts into nothing; I learned this the hard way by putting it on before and wondering why my pizza tasted like hot lettuce soup.
  • Don't oversoak the chicken in dressing or it becomes mushy; you want it coated but not swimming, and the naan will soak up moisture as it bakes anyway.
03 -
  • Use freshly grated parmesan instead of the pre-grated kind because it melts smoother and tastes sharper in the best way.
  • If your naan breads are frozen, let them thaw for thirty minutes before brushing with garlic butter so the coating distributes evenly.
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