Roasted chicken naan pizzettas

Terese and Dionisio Esperas
A Healthy Kitchen, Sacramento

Naan is the perfect base for these mini-pizzas. Have picky eaters? Let them choose their own toppings.

Ingredients

4 pieces naan or other flatbread
Cornmeal
2 tbsp. olive oil
1 large clove garlic, halved
2 cups chopped, roasted vegetables (see recipe)
2 cups shredded, roasted chicken (see recipe)
8 oz. fresh herbed goat cheese, at room temperature
Sea salt and freshly ground pepper, to taste
Chili flakes, optional
Handful of fresh basil
2 oz. arugula
1 oz. freshly grated Parmigiano-Reggiano

Directions

Preheat oven to 400 degrees. Sprinkle a sheet pan with a bit of cornmeal. Brush each piece of naan with olive oil and rub with garlic clove. Top with roasted vegetables, chicken and crumbled goat cheese. Season with salt, pepper and chili flakes. Bake for 10 minutes or until hot and cheese is bubbly. Remove from oven and top with basil, arugula and Parmigiano-Reggiano.

Serves 4

Photo: Scott Monaco