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BBQ Chicken Naan Pizzas

BBQ chicken naan pizzas with a crispy grilled flatbread base and melty mozzarella. Shredded BBQ chicken is tossed in sauce, then grilled until the cheese melts and the bottom browns.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American Fusion
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Naan
  • 4 naan breads
BBQ chicken
  • 1.5 cups cooked chicken, shredded
  • 1 cup BBQ sauce
Toppings
  • 2 cups mozzarella cheese, shredded
  • 0.5 red onion, thinly sliced
  • 0.25 cup cilantro, chopped
  • 1 ranch dressing for drizzling

Equipment

  • 1 grill

Method
 

Make the BBQ chicken
  1. Toss the shredded cooked chicken with BBQ sauce until evenly coated and glossy.
Grill the naan and build the pizzas
  1. Place the naan breads on the grill over medium heat and let them start to toast for 1-2 minutes, watching for light grill marks.
  2. Top each naan with the BBQ chicken, then add mozzarella and red onion so the toppings sit in an even layer.
  3. Close the grill lid and cook for 5-8 minutes until the cheese is melted and the bottom is crispy, using a visual cue of bubbling cheese and browned edges.
Finish and serve
  1. Remove the grilled naan pizzas from the grill when the cheese is fully melted and the bases look crisp.
  2. Top immediately with fresh cilantro for a bright finish.
  3. Drizzle with ranch dressing right before serving.
  4. Slice the pizzas and serve immediately while the cheese stays hot.

Notes

Pro tip: If your grill is very hot, keep an eye on the naan and build the pizzas quickly so the tops melt before the bread burns. Refrigerate leftovers in a sealed container up to 3 days; reheat on a grill or in a skillet for best texture (freezing not recommended). For a lighter option, use reduced-fat mozzarella and a thinner BBQ sauce.