Barbecue Chicken & Bacon Naan Pizza

Melissa Sperka


Naan is a traditional Indian flat bread that is served with curry dishes. I love it, it's thicker than a basic flat bread and it has a slight sourdough flavor. Most people, including my Indian friends, don't have the time to make it from scratch. Thank heavens, it's become widely available in most supermarket bakery sections today. It's more substantial than a traditional flat bread, and makes a delicious quick pizza crust. Serve this with a salad, and voila, a quick and delicious weekday meal is served!


★★★★★ 1 vote

4 servings
10 Min
10 Min


  • 4
    whole naan flatbreads
  • 2 c
    chopped roasted chicken
  • 6 slice
    bacon cooked and crumbled
  • 1-1 1/2 c
    smokey & sweet barbecue sauce
  • 1/2 c
    thinly sliced red onion
  • 3 Tbsp
    rough chopped pickled jalapeno [optional]
  • 1 1/2 c
    shredded colby-jack cheese
  • 1/4 c
    chopped cilantro

How to Make Barbecue Chicken & Bacon Naan Pizza


  1. Preheat the oven to 425 degrees. Place the Naan bread on a baking pan that has been sprayed liberally with cooking spray. Spread each piece of Naan lightly with the barbecue sauce reserving the bulk of the sauce to drizzle over the toppings. If you'd like more sauce, serve it on the side so your pizza's won't get soggy.

    Divide the toppings evenly into four servings. Place the chicken, bacon, onion and peppers on the Naan in that order. Drizzle with the remainder of the barbecue sauce. Sprinkle the shredded colby jack cheese on top and bake at 425 degrees for 10 minutes or until the edges are golden. Garnish with chopped cilantro and cut into quarters to serve. Yield: 4 whole Naan pizzas

    Cook's note:
    Cut each naan it into smaller pieces and serve this delish pizza as an appetizer.

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