Mini BBQ Chicken Naan Pizzas
These tasty mini BBQ chicken naan pizzas are cheesy, spicy, sweet, flavorful, and easy to make.
You’re looking at my new favorite lunch! I had a few mini naan dippers and some leftover roasted chicken breast in the fridge so I grabbed some barbecue sauce and made these tasty mini naan pizzas. I made them extra special by topping them with quick-pickled shallots and some fresh cilantro. My husband and I devoured them and thought they were delicious!
Mini BBQ Chicken Naan Pizzas
Ingredients:
- 1 small shallot, thinly sliced
- 2 tbsp seasoned rice vinegar
- 1 cup roasted chicken breasts, chopped
- Spicy & sweet barbecue sauce
- Monterey Jack or mozzarella cheese, finely grated
- Sea salt and freshly cracked pepper, to taste
- Crushed red pepper flakes, to taste
- Fresh cilantro, chopped
How to Make Mini BBQ Chicken Naan Pizzas
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Prepare the pickled shallots by combining the sliced shallots with the seasoned rice vinegar in a small bowl and mix well; set aside to allow it time to pickle.
Prepare the chicken by placing it in a small bowl and drizzle some barbecue sauce, to taste, on top; toss to coat the chicken evenly.
Prepare the mini naan pizzas by spooning a small dollop of barbecue sauce in the center of each mini naan and spread it out evenly.
Top each mini naan with some finely shredded cheese then top with a spoonful of barbecue chicken.
Season each mini pizza with a bit of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, if desired, and place them on the prepared baking sheet.
Bake the mini naan pizzas by placing the baking sheet into the oven to bake for 7-9 minutes, or until the naan is golden brown and the cheese is gooey.
Remove from the oven and top with some slices of pickled shallot and fresh cilantro and serve immediately. Enjoy.
Equipment
Ingredients
- 1 small shallot thinly sliced
- 2 tbsp seasoned rice vinegar
- 1 cup roasted chicken breasts chopped
- Spicy & sweet barbecue sauce
- Monterey Jack or mozzarella cheese finely grated
- Sea salt and freshly cracked pepper to taste
- Crushed red pepper flakes to taste
- Fresh cilantro chopped
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Prepare the pickled shallots by combining the sliced shallots with the seasoned rice vinegar in a small bowl and mix well; set aside to allow it time to pickle.
- Prepare the chicken by placing it in a small bowl and drizzle some barbecue sauce, to taste, on top; toss to coat the chicken evenly.
- Prepare the mini naan pizzas by spooning a small dollop of barbecue sauce in the center of each mini naan and spread it out evenly.
- Top each mini naan with some finely shredded cheese then top with a spoonful of barbecue chicken.
- Season each mini pizza with a bit of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, if desired, and place them on the prepared baking sheet.
- Bake the mini naan pizzas by placing the baking sheet into the oven to bake for 7-9 minutes, or until the naan is golden brown and the cheese is gooey.
- Remove from the oven and top with some slices of pickled shallot and fresh cilantro and serve immediately. Enjoy.
They look so delicious and moreish.
This recipe will make a great appetizer.
They look very good and I have some Naan in the fridge needing to be used.