CHICKEN PESTO ARTICHOKE NAAN PIZZA RECIPE

Let me tell you what this pizza requires. Spread your favorite basil pesto on two store-bought whole wheat naan breads, top with cooked, shredded chicken (use leftovers or rotisserie), canned artichoke hearts, cheese and olives. Bake for 8 minutes.

And what if you don’t like olives? Well, I’m not sure we can be friends, but I’ll do my best to get past that. For this pizza, just leave off the olives, but be sure to sprinkle a little salt over the pizza before baking to make up for that briny olive flavor.
This type of meal is exactly why I like to cook extra chicken. If I’m going to get my cutting boards and knives covered with raw chicken juices, I might as well get two meals out of the whole thing. So, I cook a double batch, shred the chicken if it’s a whole breast or thigh, and refrigerate or freeze it until I’m ready to use it. FoodSafety.gov tells me that I can freeze cooked chicken for up to 9 months, but I usually use it within a week or two of freezing.

Ingredients

• 2 whole wheat naan breads
• 3 tbsp basil pesto
• 1 cooked skinless chicken breast, shredded
• 4 canned artichoke hearts, roughly chopped (about 1/2 cup)
• 2 tbsp sliced kalamata olives
• 1/4 cup grated Parmesan or Romano cheese
• 6 basil leaves, thinly sliced
• 2 tbsp minced flat-leaf parsley

Directions

1. Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for 10 minutes.
2. Lay 2 pieces of naan on a pizza peel or on a baking sheet (if not using a pizza stone).
3. Spread 1 ½ tablespoons basil pesto on each naan. Divide the chicken artichoke hearts, olives and cheese between the 2 pizzas.
4. If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
5. .............................................

for full instruction please see : www.cookincanuck.com

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