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Chicken Pesto Naan Pizza

5 from 2 votes
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Servings: 16 individual slices



  • 2 cups loosely packed basil leaves
  • 1/2 cup grated parmesan
  • 1/3 cup walnuts
  • 3 medium garlic cloves peeled
  • 1/2 cup olive oil or as needed
  • salt and pepper


  • Naan preferably whole wheat
  • 1 cup sliced or diced grilled chicken
  • Handful of cherry or grape tomatoes halved
  • 4 oz. fresh mozzarella
  • Basil


  • For the pesto: Combine all the ingredients (except for the olive oil) in a food processor and process to a rough paste. With the machine running, slowly add the olive oil. If the pesto seems too thick, add a little more olive oil (or water). Season to taste with salt and pepper. Use immediately or transfer to a storage container and pour a very thin film of olive oil over the top . It can be refrigerated for up to 1 week.
  • Assembly: Spread a layer of pesto on top of naan. Evenly add chicken and tomatoes and top with sliced mozzarella. Bake for about 10-15 minutes at 350F or until cheese has melted. Remove from oven and sprinkle fresh basil before serving.


Calories 313; Total fat 24g; Saturated fat 5g; Total carbs 12g; Protein13g; Fiber 1g; Sugar 1g; Sodium 337 mg


Serving: 2g
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