Garlic Naan Chicken Caesar Pizzas (Print)

Crispy naan topped with Caesar chicken, melty cheese and fresh romaine

# Ingredients:

→ 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 Base

04 - 4 garlic naan breads

→ Cheese and Butter Mixture

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 Toppings

10 - 2 cups chopped romaine lettuce
11 - 1/4 cup shaved parmesan
12 - Extra Caesar dressing for drizzling
13 - Freshly ground black pepper to taste

# Directions:

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 dried Italian herbs if desired.
04 - Arrange naan breads on prepared baking sheet. Brush tops generously with garlic butter mixture.
05 - Distribute Caesar-seasoned chicken evenly across each naan. Sprinkle mozzarella and grated parmesan over chicken.
06 - Bake for 12 to 15 minutes until cheese is melted and bubbly with golden edges.
07 - Remove from oven and allow to cool 2 to 3 minutes. Top each pizza with chopped romaine and shaved parmesan. Drizzle with Caesar dressing and finish with black pepper.
08 - Slice and serve immediately while warm.

# Expert Tips:

01 -
  • They're ready in 30 minutes flat, which means you can actually pull this off on a Tuesday night without stress.
  • The fusion of crispy naan, creamy Caesar chicken, and fresh romaine creates layers of texture and flavor that feel way more impressive than they actually are.
  • One pan, minimal cleanup, and your kitchen smells absolutely incredible while they bake.
02 -
  • Add the romaine after baking, not before—I learned this the hard way when the lettuce wilted into an unrecognizable pile on my first attempt.
  • Don't skip the cooling step; two to three minutes lets the cheese set just enough so everything holds together when you bite into it.
03 -
  • Brush the naan with garlic butter right before it goes into the oven rather than earlier; it prevents sogginess and keeps that crispy edge.
  • If you're serving these to people who are skeptical about the fusion concept, let them taste first and explain second—the food does the talking.
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