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Chicken, Alfredo sauce and pesto pizzas on Naan bread

Pizza au poulet alfredo et pesto horiz
Whole Poultry Pizzas and flatbreads BBQ Summertime Cocktail hour Super bowl / sporting events
4 Portions
20 min Prepping
15 min Cooking
Recipe Easy

Ingredients

  • 4 round Naan breads
  • 1 cup (250 ml) Alfredo sauce
  • Half 227 g container of crimini mushrooms, sliced
  • 1 small red onion, sliced
  • 2 cups (500 ml) grated mozzarella cheese
  • 1/3 cup (80 ml) basil pesto
  • 16 small fresh basil leaves

Directions

Click the steps to erase them.

  1. Preheat the barbecue to medium-high (about 425°F — 220°C).
  2. Brush the Naan breads with Alfredo sauce, leaving a narrow edge free.
  3. Top with mushrooms and onion, then cover with grated mozzarella. Divide the shredded chicken over the four pizzas.
  4. Turn off the burners on one side of the barbecue. Carefully lay the pizzas on the grill above the turned-off burners for indirect cooking. Close the lid and cook for 12 to 15 minutes.
  5. When ready to serve, garnish with pesto and basil leaves.