Pizza night just got a major upgrade—and it’s easier than you think. This Chicken Margherita Naan Pizza is everything I love in a quick, satisfying meal: juicy chicken, fresh tomatoes, fragrant basil, and melty mozzarella, all layered on fluffy naan bread with a creamy homemade Alfredo sauce in place of traditional marinara. It’s the perfect way to bring bold, comforting flavors to the table without spending hours in the kitchen. Whether you’re feeding hungry kids or just want an easy weeknight dinner that feels a little extra special, this recipe is sure to be a hit.
Kelly’s Kitchen Tip’s
Toast the naan first: For a crispier crust, bake the naan for 3–5 minutes before adding toppings. This prevents a soggy base, especially with creamy sauces.
Use pre-cooked chicken for speed: Rotisserie chicken or leftover grilled chicken makes this recipe even faster for busy nights.
Fresh basil = best flavor: Add the basil after baking so it stays vibrant and doesn’t wilt or brown in the oven.
Broil at the end: Want bubbly, golden cheese? Broil the pizza for 1–2 minutes after baking, but watch closely to avoid burning.
Customize your cheese: Try swapping mozzarella for a blend like provolone or fontina for a richer flavor.
Make It Your Own With Different Flavor Combinations:
BBQ Chicken Naan Pizza
Swap the Alfredo sauce for BBQ sauce, top with shredded rotisserie chicken, red onion slices, mozzarella, and a sprinkle of cilantro after baking. Sweet, smoky, and so easy! Like a bit of heat? Throw on some pickled jalapeños before baking and use a honey chipotle style bbq sauce.
Mediterranean Veggie Naan Pizza
Use hummus or pesto as the base, then add cherry tomatoes, spinach, feta, red onion, and olives. Finish with a drizzle of balsamic glaze for a fresh, vibrant twist.
Buffalo Chicken Naan Pizza
Spread ranch or blue cheese dressing on the naan, top with shredded buffalo chicken, mozzarella, and sliced green onions. Bake, then drizzle with more buffalo sauce for an extra kick.
Classic CBR Pizza
Spread ranch or alfredo dressing on the naan, top with shredded chicken seasoned with ranch powder seasoning, mozzarella, and crumbled, crispy bacon pieces. Bake, then top with a drizzle of ranch dressing & crumbled parmesan cheese. And if you’re feeling a little spicy, drizzle some of Mike’s Hot Honey on top.
Kid-Friendly Pepperoni Naan Pizza
Keep it simple with marinara sauce, mozzarella cheese, and mini pepperoni slices if they’re feeling adventurous. Let the kids help add their favorite toppings like black olives or mushrooms before baking for a fun, hands-on dinner! Take it up a notch and create fun shapes like a smiley face or a heart to add a little extra joy into your kiddo’s day.
Low-Carb Naan Pizza (or Flatbread Alternative)
Use low-carb naan or cauliflower flatbread as the base. Spread pesto or a light Alfredo sauce, then top with grilled chicken, spinach, mozzarella, and a sprinkle of parmesan. You’ll get all the flavor without the extra carbs!
Chicken Margarita Naan Pizza with Homemade Alfredo Sauce
Equipment
- 1 Pizza Pan or Large Baking Sheet
- 1 Pizza Cutter
- 1 Large Skillet
- 1 Medium-Large Pot
Ingredients
- 1 Pack of Large Naan Bread, usually comes in a pack of 2
- 1 lb Chicken Breast Tenderloins
- 1 Mozzarella Ball, sliced, or mini mozzarella balls cut in half
- 1 Tbsp Fresh Basil Leaves
- 1 pack Cherry Tomatos, I got the seasonal colored bunch with yellow + orange tomatoes but you can use whatever you prefer.
- 1 tbsp Cooking Oil
Alfredo Sauce
- 1 cup Heavy Whipping Cream
- 4 tbsp Butter
- 1/4 cup Shredded Parmesan Cheese
- 1/4 tsp Garlic Powder
- 1/4 tsp Cajun Seasoning, optional
- 1/4 tsp Oregano
- Salt + Pepper, to taste
Instructions
- Preheat the oven to 425° and start by prepping your chicken – remove the tendon from each piece and season with your preferred seasonings.
- Wash and slice your cherry tomatoes in half. Roll & slice your basil leaves into ribbons. Set both aside for later.
- Heat 1 tbsp of oil in a large skillet over medium-high heat and cook your chicken for about 5-7 minutes on both sides, until golden brown and fully cooked through. Let rest for 5-10 minutes & slice into pieces.
- Time to get the alfredo sauce started. Pour the heavy cream (1 cup), butter (4 tbsp), garlic powder (1/4 tsp), cajun seasoning (1/4 tsp), oregano (1/4 tsp), and salt + pepper (to taste) and bring to a boil over medium-high heat.
- Boil for 8-10 minutes, while frequently whisking, until it begins to thicken. Once it begins to thicken up, stir in your parmesan cheese (1/4 cup) and mix until well combined. The cheese will cause the sauce to thicken up more. (Do a taste test and include any additional seasonings you might like).
- Once all your toppings are prepped + completed, toast your naan bread for 3-5 minutes before adding your toppings on a pizza pan or baking sheet. Then, carefully spoon your alfredo sauce in the center of each naan and spread to the edges. Slice your mozzarella & place across both pizzas until evenly covered.
- Place your toppings (tomato, chicken, and basil) across your pizza and bake in the oven for 4-7 minutes, until the cheese has melted and the outer edges of the naan bread are crisp. Divide into 4 with your pizza cutter and enjoy your mini pizza!*(Remember, this is naan bread pizza so it will be more flimsy like an upscale lunchable, so don't overload the pizza).
Notes
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