Chicken Pesto Artichoke Naan Pizza

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Directions
1.
  • 2 whole wheat naan breads
  • 3 tbsp basil pesto
  • 1 cooked skinless chicken breast, shredded
  • 4 canned artichoke hearts, roughly chopped (about ½ cup)
  • 2 tbsp sliced kalamata olives
  • ¼ cup grated Parmesan or Romano cheese
  • 6 basil leaves, thinly sliced
  • 2 tbsp minced flat-leaf parsley
Instructions
  1. Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for 10 minutes.
  2. Lay 2 pieces of naan on a pizza peel or on a baking sheet (if not using a pizza stone).
  3. Spread 1 ½ tablespoons basil pesto on each naan. Divide the chicken artichoke hearts, olives and cheese between the 2 pizzas.
  4. If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
  5. Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
  6. Transfer the pizzas to a cutting board and let rest for a few minutes before cutting.
  7. Sprinkle the basil and parsley over top. Slice the pizzas in to quarters. Serve.
Notes
Weight Watchers Points: 7 (Points+), 6 (Old Points)
Nutrition Information
Serving size: ½ naan | Calories: 289.7 cal | Fat: 9.6g | Saturated fat: 1.8g | Carbohydrates: 35.6g | Sugar: 1.0g | Sodium: 442.0mg | Fiber: 4.3g | Protein: 13.6g | Cholesterol: 24.9mg
 




Rachel Trimmings

Member since Jan 2009

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