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BBQ Chicken Naan Pizzas

BBQ chicken naan pizzas are an easy grilled flatbread dinner with melted mozzarella and crispy naan bottoms. Shredded BBQ chicken gets tossed in sauce, then grilled until the cheese melts for a melty, char-kissed finish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American Fusion
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken Topping
  • 1.5 cup cooked chicken, shredded Use cooked chicken you can shred easily, such as rotisserie or leftover roast chicken.
  • 1 cup BBQ sauce Stir in until the chicken is fully coated.
Naan Pizza Base and Toppings
  • 4 naan breads Brush lightly with oil if your grill tends to stick.
  • 2 cup mozzarella cheese, shredded Shred fresh or use pre-shredded for faster melting.
  • 0.5 red onion, thinly sliced Thin slices help them soften while the cheese melts.
  • 0.25 cup cilantro, chopped Add after grilling for bright, fresh flavor.
  • 0.33 cup ranch dressing Drizzle to finish; start with a light amount and add more if desired.

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Toss the shredded chicken with the BBQ sauce until evenly coated and glossy.
Grill the naan
  1. Place the naan breads on the grill over medium heat until warmed and lightly toasted, 2-3 minutes.
Top and melt
  1. Top each naan with the BBQ chicken, shredded mozzarella, and thinly sliced red onion.
  2. Close the grill lid and cook until the cheese melts and the bottom turns crispy, 5-8 minutes.
Finish and serve
  1. Remove the pizzas from the grill and top with the chopped cilantro.
  2. Drizzle with ranch dressing, then slice and serve immediately.

Notes

Pro tip: For extra grill crisping, place naan directly on a preheated grill surface and keep toppings evenly distributed so the cheese melts without making the naan soggy. Refrigerate leftovers in a sealed container up to 3 days; reheat on a hot skillet or grill until warmed through. Freezing is not recommended because naan texture and cheese can change. For a lighter option, use low-fat mozzarella and a reduced-fat ranch.