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Two baked chicken naan pizzas on a wooden board, bubbling mozzarella, red onion and bell pepper, window light

Baked Chicken Naan Pizza with 57 g Protein per Serving

Two chicken naan pizzas with about 57 g protein each, made from skillet chicken, mozzarella and store-bought naan in 31 minutes.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 475
Ingredients Method Notes

Ingredients
  

Chicken
  • 300 g boneless skinless chicken breast cut into 2 cm / 3/4-inch pieces
  • 1 tsp olive oil for the skillet
  • 1/4 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
Pizzas
  • 2 pieces large naan (about 90 g each); plain or garlic
  • 2 tsp olive oil for brushing the edges
  • 120 g marinara or pizza sauce (1/2 cup); thick, 60 g per naan
  • 110 g low-moisture part-skim mozzarella (about 1 cup); shredded
  • 40 g red onion thinly sliced
  • 60 g bell pepper thinly sliced, any color
  • 15 g grated Parmesan (2 tbsp)
  • 1 pinch red pepper flakes optional

Method
 

  1. Heat the oven to 230 C / 450 F with a rack in the middle. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment and set the 2 naan on it.
  2. Pat the chicken dry, cut it into 2 cm / 3/4-inch pieces, and toss with the salt, garlic powder, oregano and pepper. Slice the onion and bell pepper thin and shred the mozzarella.
  3. Heat 1 tsp olive oil in a 26 cm / 10-inch cast-iron skillet over medium-high heat until it shimmers. Add the chicken in a single layer and cook 6 to 7 minutes, stirring once or twice, until browned and 165 F / 74 C in the thickest piece. Move it to a plate.
  4. Brush the naan edges with the remaining 2 tsp oil. Spread 60 g sauce on each naan, leaving a 1 cm border, then layer half the mozzarella, the chicken, the onion and pepper, the remaining mozzarella and the Parmesan.
  5. Bake 9 minutes, until the cheese is bubbling with brown spots and the naan edges are deep golden. Cut each pizza into 4 to 6 pieces and add red pepper flakes if you like.

Notes

  • Cut the chicken into 2 cm pieces so it cooks through in 6 to 7 minutes.
  • Weigh the sauce at 60 g per naan to keep the center crisp.
  • Start the oven first so it reaches 230 C / 450 F while you prep.
  • To feed four, bake in two rounds of 9 minutes or use two sheet pans.