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BBQ Chicken Naan Pizzas Recipe

Enjoy a delicious twist on classic pizza night with our BBQ Chicken Naan Pizzas Recipe. This quick and easy dish features tangy BBQ sauce, tender shredded chicken, melty mozzarella, and vibrant toppings for a satisfying meal that’s perfect for weeknights and casual gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course, Snack
Cuisine American, Mediterranean, Mexican
Servings 4
Calories 400 kcal

Ingredients
  

For the Base:

  • 4 pieces of naan bread store-bought or homemade
  • 1 tablespoon olive oil for brushing

For the Toppings:

  • 1 ½ cups cooked shredded chicken (grilled, rotisserie, or leftover)
  • ¾ cup BBQ sauce plus extra for drizzling
  • 1½ cups shredded mozzarella cheese
  • ½ cup smoked gouda or sharp cheddar cheese optional, for extra flavor
  • ½ small red onion thinly sliced
  • ¼ cup fresh cilantro chopped
  • 1 jalapeño thinly sliced (optional for heat)

Optional Garnishes:

  • Drizzle of ranch or blue cheese dressing
  • Crumbled bacon
  • Sliced scallions or green onions

Instructions
 

Preheat:

  • Preheat your oven to 425°F (220°C) or prepare your grill for medium-high heat. A hot cooking surface is essential for crisping the naan without overcooking.

Prepare the Chicken:

  • In a bowl, toss the shredded chicken with ½ cup of BBQ sauce until evenly coated.
  • Chef’s Note: Using rotisserie chicken is a quick shortcut that adds great flavor.

Prep the Naan:

  • Lay out the naan breads on a baking sheet lined with parchment paper or foil. Brush each piece lightly with olive oil to help achieve a crispier texture.

Assemble the Pizzas:

  • Spread 1–2 tablespoons of additional BBQ sauce on each naan.
  • Evenly distribute the BBQ chicken over the sauced surface.
  • Sprinkle a generous layer of shredded mozzarella (and optional smoked gouda or cheddar) on top.
  • Add a scattering of thinly sliced red onion and jalapeño slices, if desired.

Cook:

  • Oven Method: Bake for 10–12 minutes, or until the cheese is perfectly melted and bubbly, and the naan edges have turned golden brown.
  • Grill Method: Place the pizzas over indirect heat on the grill, close the lid, and cook for about 8–10 minutes. Keep a close eye to avoid burning.

Finish and Serve:

  • Remove the pizzas from the heat. Top with freshly chopped cilantro and, if desired, a drizzle of ranch or blue cheese dressing. Cut into slices and serve immediately.

Notes

  • Tips:For an extra crunchy base, you can prebake the naan for 3–4 minutes before adding toppings.
  • Using garlic naan can add an extra burst of flavor.
  • Adjust the heat by adding more or fewer jalapeño slices.
  • Storage:Store leftover BBQ chicken topping in an airtight container for up to 3 days.
  • Leftover cooked pizzas can be refrigerated and reheated in a toaster oven or air fryer to maintain crispiness.
  • Variations:Buffalo Style: Replace BBQ sauce with buffalo sauce and add blue cheese crumbles.
  • Hawaiian Twist: Incorporate pineapple chunks and a sprinkle of bacon.
  • Veggie Version: Skip the chicken and load with grilled vegetables such as bell peppers, mushrooms, zucchini, and red onion.