Ingredients
Method
- Preheat your oven to 400°F and position a rack in the center.
- On a rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of extra-virgin olive oil, salt, and pepper.
- Roast the tomatoes for 20 minutes, until the skins blister and they start to burst.
- While the tomatoes roast, season the chicken breast generously on both sides with kosher salt and black pepper.
- Grill the chicken over medium-high heat for 5 to 7 minutes per side, until it registers 165°F in the thickest part.
- Let the chicken rest for a few minutes, then slice it thin against the grain.
- Lower the oven to 350°F and lay the two naan flatbreads on the same baking sheet.
- Drizzle each naan with 1 tablespoon of olive oil and rub the minced garlic over the surface.
- Divide the mozzarella, sliced chicken, and roasted tomatoes evenly between the two naans.
- Bake for 8 to 10 minutes, until the cheese is melted and the edges are lightly golden.
- Take the pizzas out of the oven and immediately scatter the chopped basil over the tops.
- Slice each pizza into wedges and serve right away.
Nutrition
Notes
If you don't have a grill, sear the chicken in a cast-iron skillet over medium-high heat for 5 to 7 minutes per side.
For extra creaminess, use fresh mozzarella slices, but pat them dry so the crust stays crisp.
Roast the tomatoes up to one day ahead and keep them refrigerated with a little olive oil.
Add California flair by topping the finished pizza with avocado slices or a squeeze of Meyer lemon.
Pick sturdy whole wheat naan that is about 1/4 inch thick so it holds up to the toppings.
Leftover pizzas can be reheated in a 350°F oven for 5 minutes to bring back the crunch.
This recipe makes 2 generous personal pizzas; slice each into 4 smaller pieces for 4 lighter servings.