chicken pesto naan pizzas
these chicken and pesto naan pizzas are the perfect way to use up leftover rotisserie chicken . fast, filling, and flavorful the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
naan, basil pesto, shredded rotisserie chicken, shredded mozzarella cheese, tomatoes
- 4.0 piece naan
 - 0.5 cup basil pesto
 - 4.0 ounce shredded rotisserie chicken
 - 1.5 cup shredded mozzarella cheese
 - 1.0 tomatoes

- preheat oven to 425degf.
 - line a baking sheet with parchment paper.
 - arrange the naan on the baking sheet.
 - divide the pesto sauce equally between the naan pieces and spread into an even layer, leaving a 1/2 inch border around the sauce.
 - arrange equal amounts of shredded chicken and cheese on each piece of naan.
 - bake the pizzas on lower middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 13 15 minutes.
 - check to see that pizzas are done.
 - remove from oven or add time as needed.
 - halve the tomato, and remove and discard the seeds.
 - dice tomato into 1/4 inch pieces.
 - top each pizza with an equal amount of diced tomato, then slice and serve.
 - refrigerate leftovers in an airtight container for up to 2 days.
 - reheat in the oven at 350degf for 5 7 minutes.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 4.0 piece naan
- 0.5 cup basil pesto
- 4.0 ounce shredded rotisserie chicken
- 1.5 cup shredded mozzarella cheese
- 1.0 tomatoes

 ### Assistant: The ingredients you'll need are:
- 4.0 piece naan
- 0.5 cup basil pesto
- 4.0 ounce shredded rotisserie chicken
- 1.5 cup shredded mozzarella cheese
- 1.0 tomatoes


You can follows these steps to make the recipe:
- preheat oven to 425degf.
- line a baking sheet with parchment paper.
- arrange the naan on the baking sheet.
- divide the pesto sauce equally between the naan pieces and spread into an even layer, leaving a 1/2 inch border around the sauce.
- arrange equal amounts of shredded chicken and cheese on each piece of naan.
- bake the pizzas on lower middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 13 15 minutes.
- check to see that pizzas are done.
- remove from oven or add time as needed.
- halve the tomato, and remove and discard the seeds.
- dice tomato into 1/4 inch pieces.
- top each pizza with an equal amount of diced tomato, then slice and serve.
- refrigerate leftovers in an airtight container for up to 2 days.
- reheat in the oven at 350degf for 5 7 minutes.
- .

