Chicken Pesto Artichoke Naan Pizza

• Meat

  • 1 Chicken breast, cooked skinless

• Produce

  • 4 Artichoke hearts, roughly chopped (about 1/2 cup, canned
  • 6 Basil, leaves
  • 2 tbsp Flat-leaf parsley

• Condiments

  • 3 tbsp Basil pesto
  • 2 tbsp Kalamata olives

• Bread & Baked Goods

  • 2 Naan breads, whole wheat

• Dairy

  • 1/4 cup Parmesan or romano cheese, grated

Found on cookincanuck.com

Ingredients

• 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

Directions

• Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for 10 minutes.
• Lay 2 pieces of naan on a pizza peel or on a baking sheet (if not using a pizza stone).
• Spread 1 ½ tablespoons basil pesto on each naan. Divide the chicken artichoke hearts, olives and cheese between the 2 pizzas.
• 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.
• Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
• Transfer the pizzas to a cutting board and let rest for a few minutes before cutting.
• Sprinkle the basil and parsley over top. Slice the pizzas in to quarters. Serve.

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