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Chicken pizza naan recipe

These baked pizza-style mini naan taste so good topped with roast chicken.

Prep: 5 mins
Cook: 15 mins
Serves 4

Nutritional information

Per serving (1/4 recipe)

  • 1,117kJ / 265kcal
  • 20.9g protein
  • 5.4g fat, of which 2.2g saturates
  • 31.2g carbohydrate, of which 8.3g sugars
  • 4g dietary fibre
  • 0.8g salt
Naan bread topped with tomato, roast chicken slices and melted cheese



  • 4 spring onions, chopped
  • 400g chopped tomatoes
  • 2 tablespoons tomato purée
  • 2 teaspoons dried mixed herbs
  • 4 reduced-fat mini naan breads
  • 150g skinless, boneless roast chicken breast, sliced
  • 50g grated reduced-fat hard cheese


  • 12 cherry tomatoes, quartered
  • quarter of a cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1 teaspoon green chilli, finely chopped (optional)
  • 1 tablespoon fresh coriander, chopped


  1. Preheat the oven to 200C (180C fan, gas mark 6).

  2. Put the spring onions, tomatoes, tomato purée and mixed herbs into a saucepan over a medium heat. Cook for 5 to 8 minutes, stirring often, until reduced and thickened.

  3. Arrange the naan on a baking sheet, divide the tomato mixture between them equally. Add the chicken, then sprinkle over the cheese. Bake for 5 to 6 minutes.


    For a vegetarian version, just leave out the chicken.

  4. Meanwhile, mix together the salad ingredients, and serve with the naan once ready.


    Be sure to choose the healthier version of naan breads to keep the fat content lower.