This easy and flavorful pizza combines spicy buffalo chicken with the soft, chewy texture of naan bread for a delicious twist on a classic favorite. Perfect for a quick weeknight dinner or casual get-together with friends.
Start by heating your outdoor grill to medium and giving the grate a light oiling to prevent sticking. Season the chicken with Cajun spices, then grill it for about 5 to 10 minutes on each side until it's cooked through and no longer pink inside. Once done, take it off the grill and let it rest for a few minutes before chopping it into bite-sized pieces.
While the chicken rests, mix together the cream cheese, sour cream, half-and-half, Parmesan, rosemary, garlic, and some black pepper until smooth. Spread this creamy sauce over your naan bread, then top with the grilled chicken and crumbled feta. If you have any sauce left over, pop it in the fridge for later.
Next, whisk together the Buffalo sauce, melted butter, tomato paste, smoked paprika, and a pinch of nutmeg. Drizzle this flavorful mixture over the pizzas.
Place the pizzas back on the hot grill just long enough to warm them through, about 5 minutes. Then, move them under the oven broiler set about 6 inches from the heat to get that golden, bubbly finish—this should only take about a minute or so. Enjoy!
- Preheat the oven well to ensure the naan gets crispy without becoming soggy.
- Use cooked, shredded chicken to save time and evenly distribute the buffalo sauce.
- Add cheese last and broil for a minute if you want a bubbly, golden topping.
This dish combines the bold flavors of spicy buffalo chicken with the soft, chewy texture of naan bread. It’s quick to make and perfect for a casual meal or game day snack. The mix of tangy sauce, creamy cheese, and tender chicken creates a delicious balance that’s hard to resist.
Serve with a side of cool ranch or blue cheese dressing to balance the heat. A fresh green salad or crunchy celery sticks make great accompaniments. This pizza pairs well with a cold beer or a crisp soda for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to keep the naan crispy. Avoid microwaving, as it can make the bread soggy.
