An Indian-inspired naan pizza with a sweet mango-tomato sauce, spinach, queso fresco and cheese. Simply delicious!
Appetizer, Dinner, Flatbread, Pizza
AuthorMonique Volz of Ambitious Kitchen
1(14-1/2 ounces) can fire-roasted dice tomatoes with juices
2(4-1/2 ounces each) whole-grain naan breads
1cupshredded Just BARE® Rotisserie Chicken
1cupfresh baby spinach leaves
1cup(4 ounces) crumbled queso fresco cheese
Coarse salt and freshly ground pepper to taste
Heat oven to 400˚F. Line a large baking sheet with parchment paper. Mix tomatoes and chutney in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat about 15 minutes or until thickened. Cool 5 minutes.
Meanwhile, place naan on prepared baking sheet. Spread sauce over naan. Top with chicken, spinach, and cheese. Season with salt and pepper.
Bake 10 to 15 minutes or until edges are golden brown and cheese is melted.