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Naan flatbreads make great crusts for a batch of quickie personal pizzas, and they’re easy to find at your local store. Top them with a dollop of zesty ranch, some bubbly mozz, sliced tomatoes and green onions, and make any meal a pizza party.
½ cup
naan flatbread (garlic or whole wheat, around 4 ounces each)
4 pieces
sliced, grilled chicken breast
2 cups
low fat, shredded mozzarella cheese
1 cup
Roma tomatoes sliced thinly
2
diced green onions
½ cup
freshly chopped Italian parsley
2 tablespoons
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Preheat the oven to 400°F.
Spread 2 tablespoons ranch dressing over each piece of naan bread. Add ½ cup sliced chicken breast to each pizza and sprinkle each with ¼ cup mozzarella cheese. Divide sliced tomatoes over each pizza.
Bake for 10–12 minutes, or until golden brown and cheese has melted. After pizzas are removed from oven, sprinkle with green onions and Italian parsley.
