Print this recipe

Roasted chicken naan pizzettas

Recipe by:Terese and Dionisio Esperas
A Healthy Kitchen, Sacramento

Ingredients

  • 4 pieces naan or other flatbreadĀ 
    Cornmeal
    2 tbsp. olive oil
    1 large clove garlic, halved
    2 cups chopped, roasted vegetables (see recipe)
    2 cups shredded, roasted chicken (see recipe)
    8 oz. fresh herbed goat cheese, at room temperature
    Sea salt and freshly ground pepper, to taste
    Chili flakes, optional
    Handful of fresh basil
    2 oz. arugula
    1 oz. freshly grated Parmigiano-Reggiano

Directions

Preheat oven to 400 degrees. Sprinkle a sheet pan with a bit of cornmeal. Brush each piece of naan with olive oil and rub with garlic clove. Top with roasted vegetables, chicken and crumbled goat cheese. Season with salt, pepper and chili flakes. Bake for 10 minutes or until hot and cheese is bubbly. Remove from oven and top with basil, arugula and Parmigiano-Reggiano.

Serves 4

Photo: Scott Monaco

Califonia Bountiful