Garlic Naan Chicken Caesar Pizzas (Printable)

Crispy garlic naan topped with Caesar chicken, mozzarella, parmesan and fresh romaine creates a satisfying fusion meal ready in 30 minutes.

# What You’ll Need:

→ 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

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, toss cooked chicken with Caesar dressing and black pepper until evenly coated.
03 - In a small bowl, combine melted butter with minced garlic and Italian herbs. Brush mixture onto the top surface of each naan bread.
04 - Place naan breads on prepared baking sheet. Distribute Caesar-dressed chicken evenly over each naan. Sprinkle mozzarella and grated parmesan cheese over chicken.
05 - Bake for 12 to 15 minutes until cheese is melted and bubbly with golden edges.
06 - Remove from oven and cool for 2 to 3 minutes. Top each pizza with chopped romaine and shaved parmesan. Drizzle with additional Caesar dressing and season with black pepper.
07 - Slice and serve immediately while warm.

# Expert Advice:

01 -
  • The naan gets unbelievably crispy while staying tender inside, no rolling out pizza dough required.
  • Caesar chicken tastes restaurant-quality but comes together faster than ordering delivery.
  • It's the kind of meal that feels fancy enough for guests but simple enough for a Tuesday night.
02 -
  • Don't skip cooling the pizza for those 2 or 3 minutes. The cheese firms up just enough that your toppings won't slide off when you bite into it.
  • The romaine goes on after baking, not before. Bake it and it wilts into sad stringy bits. Fresh and cool is what makes this sing.
03 -
  • For extra texture, toss your romaine with a spoonful of Caesar dressing before piling it on top. It softens just slightly from the residual heat and soaks up flavor without becoming wilted.
  • Block parmesan is non-negotiable. Use a microplane to grate it fresh, and your pizza will taste like it came from somewhere special.
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