Preheat oven to 350 degrees.
Ingredients:
6 naan flatbreads
1/2 pound chicken
1 1/2 cups barbeque sauce (I prefer Sweet Baby Ray’s)
1 red onion
1 cup fresh spinach
3 cups mozzarella cheese
salt and pepper, to taste
Directions:
- Prep Work: Cut red onion into slices and set aside. Dice chicken and set aside.
- Place a medium-sized skillet over medium-high heat. Once skillet is hot, add 2 tsp of avocado oil and sliced red onions. Cook for 4-5 minutes or until slightly browned. Remove onions from skillet into a small bowl.
- Return skillet used for red onions back to the stovetop on medium-high heat and cook chicken until juices run clear. Salt and pepper chicken to taste.
- Dress the Pizzas: Lay each naan flatbread out flat onto a baking sheet. Divide up the ingredients amongst the pizzas. Spread 1/4 cup barbeque sauce evenly onto each naan flatbread. Top each flatbread evenly with onions and chicken. Spread 1/2 cup mozzarella cheese onto each flatbread. Top each flatbread with fresh spinach.
- Place baking sheets in the oven and cook for 15-20 minutes or until crust is golden brown.
Yield: 6 personal-sized pizzas