Crispy naan bases loaded with Caesar chicken, mozzarella, parmesan, and fresh romaine for a quick fusion meal.
# What You 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, store-bought or homemade
→ Toppings
05 - 1.5 cups shredded mozzarella cheese
06 - 0.5 cup freshly grated parmesan cheese
07 - 2 tablespoons unsalted butter, melted
08 - 2 cloves garlic, minced
09 - 1/4 teaspoon dried Italian herbs, optional
→ Finishing
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
# How-To:
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, mix melted butter with minced garlic and Italian herbs if using. Brush the top of each naan with the garlic butter mixture.
04 - Place naan breads on the prepared baking sheet. Evenly distribute Caesar chicken over the naan. Sprinkle with mozzarella and grated parmesan.
05 - Bake for 12 to 15 minutes, or until cheese is melted and bubbly and edges are golden.
06 - Remove from oven and let cool for 2 to 3 minutes. Top each pizza with chopped romaine and shaved parmesan. Drizzle lightly with extra Caesar dressing and finish with black pepper.
07 - Slice and serve immediately.
