This Naan Chicken Alfredo Pizza is super easy, so good, and just a bit classier than your usual delivery pizza.
You guys know I love pizza. I’ve made it quite a few ways for the blog, classic Margherita Pizza , Hawaiian Naan Pizza (with The Best Homemade Pizza Sauce in existence ), even turned pizza into Pizza Tarts ! But what I haven’t had on the blog is a pizza with white sauce. Until today!
Say hello to my Naan Chicken Alfredo Pizza! This is the perfect pizza to make when you have a little leftover chicken or too many fresh tomatoes from the garden and need something simple-to-make for dinner. It is super easy, so good, and just a bit classier than your usual delivery pizza.
I’ve been obsessed with using Naan as a pizza base for the last few months because it’s uber-convenient and the perfect texture and thickness for a good pizza crust, but if your local stores aren’t stocking it yet, you can use a medium store-bought pizza crust or double the recipe and make a large pizza.
This Chicken Alfredo Pizza starts with a nice thick Alfredo sauce. Unlike classic Alfredo sauces , which only use butter, cream, and cheese, this one starts with a roux so you end up with a sauce heavy enough to stand up to everything you are piling on top of it. It’s creamy, cheesy, and garlicky.
Then you add some cooked chicken, mozzarella, and tomatoes. I used cherry tomatoes, but you can chop up any kind you like and use them. Toss in the oven until the cheese is all melty and beautiful and then it’s pizza party time! The rich creaminess of the Alfredo sauce along with the hint of sweetness from the tomatoes and salty mozzarella will light up all the little pleasure centers in your brain, and trust me, you’ll never want this party to end.
Naan Chicken Alfredo Pizza Recipe Notes
- If you are having trouble finding naan at your grocery store, my local stores sell it in their bakery section, usually in packs of four (the naan in these photos is Stonefire brand).
- Naan freezes well, so if I have extras, I like to wrap them in plastic wrap and freeze in a freezer bag for later use.
- If you don’t have cooked chicken on hand, my post on How to Cook Chicken Breasts is my favorite way to cook chicken for recipes like this.
Ingredients
- ▢ 1 small ( 8oz ) boneless skinless chicken breast cooked and diced
- ▢ 2 tablespoons ( 1oz ) butter
- ▢ 1 clove garlic minced or crushed
- ▢ 1 tablespoon all-purpose flour
- ▢ 1 cup milk any percentage
- ▢ 1/4 cup ( 1oz ) shredded Parmesan cheese
- ▢ Pinch of red pepper flakes
- ▢ Salt and pepper to taste
- ▢ 1 cup cherry tomatoes halved
- ▢ 1 cup ( 4oz ) shredded mozzarella
- ▢ 2 Naan loaves
- ▢ Basil optional for topping
Instructions
- Preheat oven to 400°F.
- In a small saucepan, melt butter over medium heat. Add garlic and cook until golden, 30 seconds. Add flour and cook, whisking continuously until lightly brown, about 30 seconds to 1 minute. Whisk in milk and continue to whisk constantly until sauce is thickened and bubbly, about 5 minutes. Remove from heat and stir in Parmesan, red pepper flakes and salt and pepper to taste.
- Place naan on a baking sheet and divide Alfredo sauce between the 2 naan loaves. Top with cooked, diced chicken and mozzarella. Add tomatoes.
- Bake for 12 to 14 minutes until crust is toasted and cheese melted. Top with basil if desired and enjoy!
Notes
Recipe Adapted From Food Network
These Small-batch Chocolate Chip Muffins are incredibly soft and moist and packed full of chocolate chips.
I went a little muffin crazy this summer and have posted a bunch of small-batch muffin recipes over the last couple of months. There were Small-batch Chocolate Chocolate Chip Muffins , Small-batch Orange Muffins , and Small-batch Blueberry Muffins . And today, I have some Small-batch Chocolate Chip Muffins for you.
This is the last muffin recipe I have on the calendar for now, but if there’s something you’d like to see, shoot me an email . I always love hearing from you!
I’m pretty pleased to be ending my current muffin run with these little beauties because there is absolutely nothing better than the excuse to eat chocolate for breakfast.
These small-batch chocolate chip muffins are positively packed full of chocolate chips, and I added espresso powder to the batter, so they have just a hint of coffee flavor to them, which gives the chocolate a nice little boost. (If you don’t like coffee, don’t worry, you can omit the espresso).
This base is the same as my Blueberry Muffins, so like those muffins, these are incredibly soft and moist. Eating one for breakfast with a cup of coffee makes even the busiest morning feel just a little bit indulgent and special.
This small-batch muffin recipe will make four muffins, and while muffins are usually best on the first day, these are so moist that if you make them in the afternoon, they’re still going to taste amazing the next morning, and if you pop it in the microwave for about 15 seconds before eating, so the chocolate is all gooey and melty, even better.
More Small-batch Muffins
- Small-batch Banana Muffins
- Small-batch Chocolate Banana Muffins
- Pumpkin Streusel Muffins
- Small-batch Apple Crumb Muffins
Have you made any muffins this summer? What’d you make?
Ingredients
- ▢ 1/2 cup ( 60g ) all-purpose flour
- ▢ 3/4 teaspoon baking powder
- ▢ 1/8 teaspoon espresso powder optional but extra delicious
- ▢ 1/8 teaspoon salt
- ▢ 1/4 cup ( 50g ) granulated sugar
- ▢ 3 tablespoons vegetable oil
- ▢ 1 large egg white
- ▢ 3 tablespoons sour cream
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1/3 cup chocolate chips
Instructions
- Preheat your oven to 375°F and line your muffin tin with 4 cupcake liners.
- In a small bowl, whisk together flour, baking powder, espresso powder, and salt. Set aside.
- In a medium bowl, combine sugar and oil, and whisk until well-combined. Add egg white, sour cream, and vanilla. Whisk until smooth. Stir in flour mixture until just combined and then fold in chocolate chips.
- Divide mixture between your prepared muffin tins. Bake for 17 to 21 minutes, until a toothpick inserted into the center of the muffins comes out with only a few dry crumbs and when gently pressed, the muffin top springs back.
- Cool for 5 minutes before transferring to a cooling rack to finish cooling.
Freezer Meatballs are easy to make, SO good, and extra convenient for busy weeknights!
Looking for more freezer-friendly meals? Try these Easy Beef Pasties and Slow Cooker Tri-tip Sandwiches !
I’ve said it before, and I’ll say it again, I love every recipe I post here (well, except these Samoa Cupcakes –shredded coconut is gross, y’all 😉 ), but sometimes I work on a recipe, and I get a little extra obsessed with it. These Freezer Meatballs are one of those.
They are sooooooo good!!!
Meatballs are kind of the perfect food for freezing because making them is just time-consuming enough that it makes sense to make a big batch of them at once rather than lots of little batches, and because since they are nice and moist, they freeze and reheat beautifully. Plus they are incredibly versatile so you can use them in tons of different meals and not get sick of them.
I don’t eat a ton of red meat, especially ground beef, but the last couple weeks, while I’ve been testing this recipe, it has been meatball central around here, and I couldn’t have been happier.
This recipe will make about 32 meatballs. You fully cook them, freeze them, and then any time you feel like spaghetti and meatballs, instead of having to make an entire meatball batch, you just pull a handful of these out of the freezer, reheat, and enjoy.
Aside from being super convenient, my favorite thing about these freezer meatballs is that they taste AMAZING. My recipe uses half ground beef and half sausage, so they are extra flavorful. They’re fabulous with spaghetti and red sauce, in meatball sandwiches (recipe coming soon!), or just as a snack when you need a little protein.
What’s your favorite way to eat meatballs?
Ingredients
- ▢ 1/2 large onion grated
- ▢ 1/3 cup skim milk
- ▢ 1 egg
- ▢ 3 tablespoons Worcestershire sauce
- ▢ 3/4 cup bread crumbs
- ▢ 1/2 cup ( 2oz ) shredded Parmesan cheese
- ▢ 1 tablespoon Italian seasoning *
- ▢ 1 1/2 teaspoon dried oregano
- ▢ 1/2 teaspoon salt
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/4 teaspoon crushed red pepper flakes omit for less heat
- ▢ 1 pound lean ground beef
- ▢ 1 pound Italian sausage * hot or mild, casings removed
Instructions
- Preheat your oven to 400°F. Line 2 rimmed baking sheets with foil and lightly grease.
- In a large bowl, combine first 11 ingredients (everything except the meats) and stir until well combined. Allow to sit for 10 to 15 minutes.
- Add ground beef and sausage and use your hands to mix well. Form 1 1/2-inch/ 1.5-ounce meatballs and place on baking sheets, 16 to a sheet for 32 total. Bake meatballs for 10 minutes, swap top and bottom trays (if baking both at the same time) and bake for an additional 10 minutes, or until meatballs are no longer pink inside/have an internal temperature of 165°. Serve and enjoy or freeze.
Notes
- In Sauce Simmer in sauce for 15 to 25 minutes until heated through.
- Microwave (best for just a few meatballs) Place meatballs in a single layer in a microwave-safe dish and cover with a couple layers of damp paper towels. Microwave for 2 to 3 minutes, flipping the meatballs every minute or so.
- In the Oven Preheat oven to 350°F. Place meatballs in a single layer, 1/2-inch apart on a lightly greased baking sheet and cover with foil. Bake for 15 to 20 minutes or until heated through.
Naan Chicken Alfredo Pizza
Ingredients
- 1 small ( 8oz ) boneless skinless chicken breast cooked and diced
- 2 tablespoons ( 1oz ) butter
- 1 clove garlic minced or crushed
- 1 tablespoon all-purpose flour
- 1 cup milk any percentage
- 1/4 cup ( 1oz ) shredded Parmesan cheese
- Pinch of red pepper flakes
- Salt and pepper to taste
- 1 cup cherry tomatoes halved
- 1 cup ( 4oz ) shredded mozzarella
- 2 Naan loaves
- Basil optional for topping
Instructions
- Preheat oven to 400°F.
- In a small saucepan, melt butter over medium heat. Add garlic and cook until golden, 30 seconds. Add flour and cook, whisking continuously until lightly brown, about 30 seconds to 1 minute. Whisk in milk and continue to whisk constantly until sauce is thickened and bubbly, about 5 minutes. Remove from heat and stir in Parmesan, red pepper flakes and salt and pepper to taste.
- Place naan on a baking sheet and divide Alfredo sauce between the 2 naan loaves. Top with cooked, diced chicken and mozzarella. Add tomatoes.
- Bake for 12 to 14 minutes until crust is toasted and cheese melted. Top with basil if desired and enjoy!
