Garlic Naan Chicken Caesar Pizzas (Print Version)

Crispy naan base with Caesar chicken, melted cheeses, and fresh romaine topping

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1/3 cup Caesar dressing
03 - 1/2 teaspoon freshly ground black pepper

→ Garlic Naan

04 - 4 garlic naan breads, store-bought or homemade

→ Toppings

05 - 1 1/2 cups shredded mozzarella cheese
06 - 1/2 cup freshly grated parmesan cheese
07 - 2 tablespoons unsalted butter, melted
08 - 2 cloves garlic, minced
09 - 1/4 teaspoon dried Italian herbs, optional

→ Finishing

10 - 2 cups chopped romaine lettuce
11 - 1/4 cup shaved parmesan cheese
12 - Extra Caesar dressing for drizzling
13 - Freshly ground black pepper to taste

# How to Make:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, toss cooked chicken with Caesar dressing and black pepper until evenly coated.
03 - In a small bowl, mix melted butter with minced garlic and Italian herbs if using. Brush the top of each naan with the garlic butter mixture.
04 - Place naan breads on the prepared baking sheet. Evenly distribute Caesar chicken over the naan. Sprinkle with mozzarella and grated parmesan.
05 - Bake for 12 to 15 minutes, or until cheese is melted and bubbly and edges are golden.
06 - Remove from oven and let cool for 2 to 3 minutes. Top each pizza with chopped romaine and shaved parmesan. Drizzle lightly with extra Caesar dressing and finish with black pepper.
07 - Slice and serve immediately.

# Expert Advice:

01 -
  • The crispy naan edges get just charred enough to contrast with soft, melted cheese in the most satisfying way.
  • Caesar chicken pizzas come together in 30 minutes flat, making weeknight dinner feel effortless without tasting rushed.
  • That moment when you bite through cold, fresh romaine on top of warm, savory cheese is genuinely addictive.
02 -
  • Adding the romaine right before serving is non-negotiable—if you put it on too early, it goes soft and loses its crunch, which defeats half the purpose of this whole dish.
  • The cheese needs to actually bubble and brown slightly at the edges, not just melt; this is what gives the pizza its depth and keeps it from tasting like melted cheese on bread.
03 -
  • Toss the romaine with a tiny bit of Caesar dressing before piling it on the hot pizza—it seasons the lettuce and keeps it from tasting bland against all the rich, savory flavors underneath.
  • Use a wooden cutting board and a sharp knife for chopping the romaine so it tears less and looks prettier, which surprisingly does make it taste fresher.
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