Chicken Margarita Naan Pizza with Homemade Alfredo Sauce
This easy Chicken Margherita Naan Pizza recipe combines juicy chicken, fresh basil, tomatoes, and melted mozzarella on soft naan bread, all topped with a creamy homemade Alfredo sauce. A quick, flavorful dinner perfect for busy weeknights or family pizza night!
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
You can easily remove the tendons from chicken by grasping the tendon with a paper towel and using a fork, slide the tendon between two slats of the fork. Pull up on the tendon grasped in the paper towel while sliding the fork downward, essentially butterflying the chicken breast and removing the tendon seamlessly.