Chicken Pesto Naan Pizza

Trader Joes Tandori Frozen Naan (I prefer the garlic ones)
Genova Pesto Sauce (in the Deli section)
Shredded Jack or Pepper Jack Cheese
Canned Artichoke hearts
Chicken Breast Tenderloins

Defrost Naan either at room temperature or in oven on 200 for a few minutesuntil soft. Pre Heat oven to 375. Cut chicken into pieces and cook over medium heat until almost cooked through. I add a little poultry seasoning and a small amount of the pesto to the chicken while it cooks. Cut the artichoke hearts into quartered pieces. Spread a thin layer of pesto sauce (about one or two tablespoons per Naan)*. Top with shredded cheese and artichoke hearts and put in oven for about 7 minutes. You just want to melt the cheese and warm up the crust.

Enjoy!


*Sometimes I add a tiny bit of goat cheese too.



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